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Abstract Oat β-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted… Click to show full abstract
Abstract Oat β-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted by its quantity and quality. In this research, the relationship between content and molecular weight of β-glucan and solvent retention capacity (SRC) values of oat flours from 30 varieties were investigated. The β-glucan content was significantly (p
Keywords:
oat glucan;
content molecular;
solvent retention;
glucan content;
retention capacity;
molecular weight
Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!