Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)‐β‐Glucan in Western Australian Oat Cultivars

• DOI: 10.1094/cchem-11-16-0268-r
• Publication Date: 2017-01-23T14:27:46Z
• Authors: Sabori Mitra; Jelle Lahnstein; Anthony P. James; Haelee K. Fenton; Rachel A. Burton; Larisa Cato; Vicky A. Solah
• Keywords: Avena; Beta-glucan

Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)‐β‐glucan (β‐glucan) viscosity, solubility, molecular weight (M w ), and the effect of processing. Oat 2012 had significantly higher extracted β‐glucan viscosity from flour than same cultivar 2011 ( P < 0.05, mean 137 165 cP, respectively). Noodle (147 cP) was (128 cP). β‐Glucan ‘Williams’ ‘Mitika’ oats highest 0.05) (5.92 5.25%, respectively) noodles (1.64 1.47%, both years, compared with other cultivars. ) Williams ‘Kojonup’ years least affected by processing, an average drop 33% a maximum 63% Therefore, showed superior properties to studied, can potentially provide improved health benefits. High low M populations found elution peak after chosen processing should be those β‐glucans that are more resistant maintain their physiochemical and, therefore, bioactivity.