Rheology and physiology of soluble fibres: what are the relationships and what use can be made of them?

P.J. Wood

Rheology and physiology of soluble fibres: what are the relationships and what use can be made of them?

In: Dietary fibre components and functions

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P.J. Wood

P.J. Wood Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Road West, Guelph ON, N1G 5C9, Canada; woodp@agr.gc.ca

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Type:: Chapter

Pages:: 113–126

DOI:: https://doi.org/10.3920/978-90-8686-622-9_007

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The sub-division of dietary fibres into soluble and insoluble fractions was driven by the recognition that soluble fibres exerted different physiological effects from insoluble. The primary focus of this classification was to distinguish those fibres, which attenuated postprandial blood glucose and insulin levels and lowered serum cholesterol levels. It is the ‘viscous, gelling’ properties of the soluble fibres that are generally suggested as the distinctive characteristics associated with these primary physiological responses. The physiologically based differentiation generated an analytical sub-division, based on hot water extractability, which does not distinguish the rheologically diverse materials present in the soluble fraction. Some low molecular weight fibres do not significantly modify solution viscosity, and viscosity and gelation are different rheological behaviours. Inevitably, the physiological effects of the analytically defined soluble fractions are also diverse, and at present there is no acceptable in vitro method to predict what those effects might be. This paper will consider the wide range of properties of soluble dietary fibres, and focus on the molecular basis for different rheological characteristics. Where data is available, the relationship between those properties and physiological effects and the prospects for in vitro evaluation will be discussed.

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Dietary fibre components and functions

E-Book ISBN:: 9789086866229

Publisher:: Wageningen Academic

Print Publication Date:: 24 Oct 2007

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- Life Sciences

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Rheology and physiology of soluble fibres: what are the relationships and what use can be made of them?

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Dietary fibre components and functions

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