title: Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan.
abstract: Oat mixed-linkage β-glucan has been shown to lower fasting blood cholesterol concentrations due notably to an increase in digesta viscosity in the proximal gut. To exert its action, the polysaccharide has to be released from the food matrix and hydrated. The dissolution kinetics of β-glucan from three oat materials, varying in their structure, composition and degree of processing, was investigated by incubating the oats at 37°C over multiple time points (up to 72h). The samples were analysed for β-glucan content, weight-average molecular weight and rheological behaviour. Regardless of the materials studied and the processing applied, the solubilisation of β-glucan was not complete. Mechanical and hydrothermal processing led to differences in the viscosity flow curves of the recovered solutions, with the presence of particulates having a marked effect. This study revealed that the structure and processing methods applied to oat materials resulted in varied and complex rheological properties, especially when particulates are present.
authors.affiliation: Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK; Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Electronic address: myriam.grundy@ifr.ac.uk.
authors.forename: Myriam M-L
authors.initials: MM
authors.lastname: Grundy
authors.affiliation: Department of Nutritional Sciences, University of Vienna, Althanstraße 14 (UZA II), 1090 Vienna, Austria. Electronic address: quint.janina@gmail.com.
authors.forename: Janina
authors.initials: J
authors.lastname: Quint
authors.affiliation: Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway. Electronic address: anne.rieder@nofima.no.
authors.forename: Anne
authors.initials: A
authors.lastname: Rieder
authors.affiliation: Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway. Electronic address: simon.ballance@nofima.no.
authors.forename: Simon
authors.initials: S
authors.lastname: Ballance
authors.affiliation: Institute of Pharmaceutical Science, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK. Electronic address: cecile.dreiss@kcl.ac.uk.
authors.forename: Cécile A
authors.initials: CA
authors.lastname: Dreiss
authors.affiliation: Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK. Electronic address: peter.butterworth@kcl.ac.uk.
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Butterworth
authors.affiliation: Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK. Electronic address: peter.r.ellis@kcl.ac.uk.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Ellis
keywords: Molecular weight; Oat structure; Oat β-glucan; Solubility; Viscosity flow behaviour