{"id":{"repo_id":"helsinki","oai_identifier":"oai:helda.helsinki.fi:10138/601289"},"canonical_url":"https://search.dev.ndltd.org/etd/helsinki/oai:helda.helsinki.fi:10138/601289","repository":{"repo_id":"helsinki","name":"University of Helsinki","base_url":"https://helda.helsinki.fi/server/oai/request"},"display":{"title":"Process-induced changes on the functionality of oat β-glucan evaluated using a gastrointestinal simulation model","abstract":"Increasing the intake of β-glucan can lead to a reduction in LDL cholesterol and attenuation of postprandial blood glucose levels. Health-promoting effects of oat β-glucan are proposed to be related to its extractability, molecular weight (MW), and viscosity enhancement in the gastrointestinal (GI) tract. The aim of this work was to understand how changes induced during the processing of oat-based bread and meat analogs influence the macromolecular properties of oat β-glucan and its extractability in the GI tract. For the study, an in vitro GI simulation model was utilized after which size-exclusion chromatography (SEC), rheology, and β-glucan content analysis were used to determine macromolecular properties of β-glucan. The hypothesis was that by changing the structure of oat breads and extrudates through different treatments, the state of β-glucan in the GI tract can be influenced. Process parameters affected the macromolecular properties and the extractability of β-glucan in extrudates. Low feed water content and long cooling die temperature improved viscosity and extractability, while maintaining fibrous structure in extrudates. The extractability of breads remained similar despite enzyme treatment. MW decreased significantly in breads prepared with hydrolysed β-glucan extracts or β-glucanase treatment. This study concludes that optimizing the process parameters and minimizing the enzymatic degradation of β-glucan during processing is crucial for enhancing extractability of β-glucan and maintaining β-glucan with optimal macromolecular properties. Further research is needed to determine the optimal structural changes that should occur during processing and the role of other polysaccharides (e.g., starch and arabinoxylan) in gut viscosity enhancement. These findings provide a foundation for future research aimed at optimizing the functional properties of β-glucan in food products.","abstract_html":"Increasing the intake of β-glucan can lead to a reduction in LDL cholesterol and attenuation of postprandial blood glucose levels. Health-promoting effects of oat β-glucan are proposed to be related to its extractability, molecular weight (MW), and viscosity enhancement in the gastrointestinal (GI) tract. The aim of this work was to understand how changes induced during the processing of oat-based bread and meat analogs influence the macromolecular properties of oat β-glucan and its extractability in the GI tract. For the study, an in vitro GI simulation model was utilized after which size-exclusion chromatography (SEC), rheology, and β-glucan content analysis were used to determine macromolecular properties of β-glucan. The hypothesis was that by changing the structure of oat breads and extrudates through different treatments, the state of β-glucan in the GI tract can be influenced. Process parameters affected the macromolecular properties and the extractability of β-glucan in extrudates. Low feed water content and long cooling die temperature improved viscosity and extractability, while maintaining fibrous structure in extrudates. The extractability of breads remained similar despite enzyme treatment. MW decreased significantly in breads prepared with hydrolysed β-glucan extracts or β-glucanase treatment. This study concludes that optimizing the process parameters and minimizing the enzymatic degradation of β-glucan during processing is crucial for enhancing extractability of β-glucan and maintaining β-glucan with optimal macromolecular properties. Further research is needed to determine the optimal structural changes that should occur during processing and the role of other polysaccharides (e.g., starch and arabinoxylan) in gut viscosity enhancement. These findings provide a foundation for future research aimed at optimizing the functional properties of β-glucan in food products.","abstract_has_math":false,"creators":["Puumalainen, Taina"],"institution":"Helsingin yliopisto","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2025,"date_issued":"2025-09-15","date_published":"2025-09-15","updated_at":"2026-07-27T19:56:22Z","subjects":["kaura","viskositeetti","ravintokuitu","terveysvaikutukset","beetaglukaani","prosessointi","ekstruusio"],"languages":["fin"],"rights":["In Copyright 1.0"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10138/601289","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Puumalainen, Taina"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-09-15T05:04:06Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-09-15T05:04:06Z"]},{"key":"dc:date.issued","label":"Date","values":["2025-09-15"]},{"key":"dc:publisher","label":"Institution","values":["Helsingin yliopisto","University of Helsinki","Helsingfors universitet"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["kaura","viskositeetti","ravintokuitu","terveysvaikutukset","beetaglukaani","prosessointi","ekstruusio"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["fin"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright 1.0"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10138/601289"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Increasing the intake of β-glucan can lead to a reduction in LDL cholesterol and attenuation of postprandial blood glucose levels. Health-promoting effects of oat β-glucan are proposed to be related to its extractability, molecular weight (MW), and viscosity enhancement in the gastrointestinal (GI) tract. The aim of this work was to understand how changes induced during the processing of oat-based bread and meat analogs influence the macromolecular properties of oat β-glucan and its extractability in the GI tract. For the study, an in vitro GI simulation model was utilized after which size-exclusion chromatography (SEC), rheology, and β-glucan content analysis were used to determine macromolecular properties of β-glucan. The hypothesis was that by changing the structure of oat breads and extrudates through different treatments, the state of β-glucan in the GI tract can be influenced. Process parameters affected the macromolecular properties and the extractability of β-glucan in extrudates. Low feed water content and long cooling die temperature improved viscosity and extractability, while maintaining fibrous structure in extrudates. The extractability of breads remained similar despite enzyme treatment. MW decreased significantly in breads prepared with hydrolysed β-glucan extracts or β-glucanase treatment. This study concludes that optimizing the process parameters and minimizing the enzymatic degradation of β-glucan during processing is crucial for enhancing extractability of β-glucan and maintaining β-glucan with optimal macromolecular properties. Further research is needed to determine the optimal structural changes that should occur during processing and the role of other polysaccharides (e.g., starch and arabinoxylan) in gut viscosity enhancement. These findings provide a foundation for future research aimed at optimizing the functional properties of β-glucan in food products.","β-Glukaanin saannin lisääminen voi vähentää LDL-kolesterolia sekä aterian jälkeistä verensokeripiikkiä. Kauran β-glukaanin terveysvaikutukset liittyvät sen uuttuvuuteen, molekyylipainoon, sekä viskositeetin paranemiseen ruoansulatuskanavassa. Tämän työn tarkoitus oli ymmärtää, miten prosessointi vaikuttaa kauraleipien sekä -ekstrudaattien β-glukaanin tilaan, hyödyntäen ruoansulatusta simuloivaa in vitro menetelmää. Näitä ominaisuuksia määritettiin hyödyntämällä reologiaa, entsymaattisia menetelmiä, sekä kokoerottelukromatografiaa. Hypoteesina kauratuotteiden rakenteen muuttaminen eri käsittelyillä vaikuttaa β-glukaanin tilaan ruoansulatuskanavassa. Prosessiparametrien muutokset vaikuttivat β-glukaanin tilaan. Ekstruusioprosessin syötteen matala vesipitoisuus sekä jäähdytyslämpötila paransivat viskositeettia ja uuttuvuutta, säilyttäen osittain hyvän kuiturakenteen ekstrudaateissa. Leipien uuttuvuus pysyi samanlaisena entsyymikäsittelystä riippumatta. Prosessointi laski molekyylipainoa merkittävästi leipänäytteillä, jotka sisälsivät lisättyä korkean ja matalan hydrolyysin β-glukaaniuutetta, sekä β-glukanaasientsyymikäsittelyä. Prosessiparametrien optimointi sekä entsymaattisen hajoamisen vähentäminen ovat tärkeitä tekijöitä kauran β-glukaanin uuttuvuuden parantamisessa ja optimaalisten makromolekyylisten ominaisuuksien ylläpidossa. Lisää tutkimuksia tarvitaan määrittämään optimaalinen määrä rakenteellisia muutoksia prosessoinnin aikana, sekä muiden polysakkaridien, kuten arabinoksylaanin roolista viskositeetin muodostumisessa ruoansulatuskanavassa. Nämä tulokset luovat pohjan tuleville tutkimuksille, joissa pyritään optimoimaan β-glukaanin terveyshyödyt kauratuotteissa."]},{"key":"dc:title","label":"Title","values":["Process-induced changes on the functionality of oat β-glucan evaluated using a gastrointestinal simulation model"]}]}],"canonical_facts":{"dc:creator":["Puumalainen, Taina"],"dc:date.accessioned":["2025-09-15T05:04:06Z"],"dc:date.available":["2025-09-15T05:04:06Z"],"dc:date.issued":["2025-09-15"],"dc:description.abstract":["Increasing the intake of β-glucan can lead to a reduction in LDL cholesterol and attenuation of postprandial blood glucose levels. Health-promoting effects of oat β-glucan are proposed to be related to its extractability, molecular weight (MW), and viscosity enhancement in the gastrointestinal (GI) tract. The aim of this work was to understand how changes induced during the processing of oat-based bread and meat analogs influence the macromolecular properties of oat β-glucan and its extractability in the GI tract. For the study, an in vitro GI simulation model was utilized after which size-exclusion chromatography (SEC), rheology, and β-glucan content analysis were used to determine macromolecular properties of β-glucan. The hypothesis was that by changing the structure of oat breads and extrudates through different treatments, the state of β-glucan in the GI tract can be influenced. Process parameters affected the macromolecular properties and the extractability of β-glucan in extrudates. Low feed water content and long cooling die temperature improved viscosity and extractability, while maintaining fibrous structure in extrudates. The extractability of breads remained similar despite enzyme treatment. MW decreased significantly in breads prepared with hydrolysed β-glucan extracts or β-glucanase treatment. This study concludes that optimizing the process parameters and minimizing the enzymatic degradation of β-glucan during processing is crucial for enhancing extractability of β-glucan and maintaining β-glucan with optimal macromolecular properties. Further research is needed to determine the optimal structural changes that should occur during processing and the role of other polysaccharides (e.g., starch and arabinoxylan) in gut viscosity enhancement. These findings provide a foundation for future research aimed at optimizing the functional properties of β-glucan in food products.","β-Glukaanin saannin lisääminen voi vähentää LDL-kolesterolia sekä aterian jälkeistä verensokeripiikkiä. Kauran β-glukaanin terveysvaikutukset liittyvät sen uuttuvuuteen, molekyylipainoon, sekä viskositeetin paranemiseen ruoansulatuskanavassa. Tämän työn tarkoitus oli ymmärtää, miten prosessointi vaikuttaa kauraleipien sekä -ekstrudaattien β-glukaanin tilaan, hyödyntäen ruoansulatusta simuloivaa in vitro menetelmää. Näitä ominaisuuksia määritettiin hyödyntämällä reologiaa, entsymaattisia menetelmiä, sekä kokoerottelukromatografiaa. Hypoteesina kauratuotteiden rakenteen muuttaminen eri käsittelyillä vaikuttaa β-glukaanin tilaan ruoansulatuskanavassa. Prosessiparametrien muutokset vaikuttivat β-glukaanin tilaan. Ekstruusioprosessin syötteen matala vesipitoisuus sekä jäähdytyslämpötila paransivat viskositeettia ja uuttuvuutta, säilyttäen osittain hyvän kuiturakenteen ekstrudaateissa. Leipien uuttuvuus pysyi samanlaisena entsyymikäsittelystä riippumatta. Prosessointi laski molekyylipainoa merkittävästi leipänäytteillä, jotka sisälsivät lisättyä korkean ja matalan hydrolyysin β-glukaaniuutetta, sekä β-glukanaasientsyymikäsittelyä. Prosessiparametrien optimointi sekä entsymaattisen hajoamisen vähentäminen ovat tärkeitä tekijöitä kauran β-glukaanin uuttuvuuden parantamisessa ja optimaalisten makromolekyylisten ominaisuuksien ylläpidossa. Lisää tutkimuksia tarvitaan määrittämään optimaalinen määrä rakenteellisia muutoksia prosessoinnin aikana, sekä muiden polysakkaridien, kuten arabinoksylaanin roolista viskositeetin muodostumisessa ruoansulatuskanavassa. Nämä tulokset luovat pohjan tuleville tutkimuksille, joissa pyritään optimoimaan β-glukaanin terveyshyödyt kauratuotteissa."],"dc:identifier.uri":["http://hdl.handle.net/10138/601289"],"dc:language.iso":["fin"],"dc:publisher":["Helsingin yliopisto","University of Helsinki","Helsingfors universitet"],"dc:rights":["In Copyright 1.0"],"dc:subject":["kaura","viskositeetti","ravintokuitu","terveysvaikutukset","beetaglukaani","prosessointi","ekstruusio"],"dc:title":["Process-induced changes on the functionality of oat β-glucan evaluated using a gastrointestinal simulation model"]},"updated_at":"2026-07-27T19:56:22Z"}