Process-induced changes on the functionality of oat β-glucan evaluated using a gastrointestinal simulation model

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.

Grantor dc:publisher

Helsingin yliopisto

Year dc:date.issued

2025

Author dc:creator

• Puumalainen, Taina

• kaura
• viskositeetti
• ravintokuitu
• terveysvaikutukset
• beetaglukaani
• prosessointi
• ekstruusio

Statement dc:rights

• In Copyright 1.0

Language dc:language.iso

fin

Handle dc:identifier.uri

http://hdl.handle.net/10138/601289

OAI identifier oai:identifier

oai:helda.helsinki.fi:10138/601289