Viscosity of beta-glucan in oat products

Authors

• H. ANTTILA
• T. SONTAG-STROHM
• H. SALOVAARA

DOI: https://doi.org/10.2137/1239099041838012

Abstract

Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and viscous dietary fibres, including the beta-glucan present in oats are associated with two major health promoting effects, i.e. the attenuation of postprandial plasma glucose and insulin levels and the control of cholesterol. Increased viscosity in the intestine delays absorption of glucose and suppresses absorption of cholesterol and reabsorption of bile acids. In spite of its apparent key role physiologically the viscosity of beta-glucan has been discussed relatively little in terms of analytical procedures. In clinical studies performed with oats, the viscosity of beta-glucan has been properly documented in only a few cases. Viscosity of beta-glucan in foods and in the food digest depends on solubility, concentration and molecular weight. A food manufacturer aiming at health-promoting products must pay attention not only to sufficient concentration of beta-glucan (dose) in the raw material, but also to the processing methods that will ensure sufficient solubility of beta-glucan and minimize enzymatic or mechanical breakdown of the beta-glucan molecule. We have been working both with different food processes utilising oat fractions high in beta-glucan and with the development of a method for viscosity determination of the soluble beta-glucan fibre. This review discusses some of the aspects related to the development with a method that could predict the behaviour of beta-glucan in oat processing with respect to its anticipated physiological functions.;