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Variation in β‐Glucan Fine Structure, Extractability, and Flour Slurry Viscosity in Oats Due to Genotype and Environment
Author(s) -
Doehlert Douglas C.,
Simsek Senay
Publication year - 2012
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-12-11-0145
Subject(s) - glucan , chemistry , slurry , viscosity , intrinsic viscosity , genotype , cultivar , degree of polymerization , food science , beta glucan , polysaccharide , viscometer , depolymerization , gene–environment interaction , polymer , biochemistry , botany , polymerization , organic chemistry , biology , materials science , composite material , gene
Effects of genotype and environment on (1→3), (1→4)‐β‐ d ‐glucan (β‐glucan) extractability, flour slurry viscosity, and β‐glucan polymer fine structure in oats were tested. One environment had a severe negative effect on slurry viscosity as evaluated with a rotational viscometer. Environment also had a strong effect on β‐glucan extractability, whereas genotype had no significant effect. Fine structure of β‐glucan was evaluated from the frequencies of oligosaccharides from lichenase hydrolysis of the β‐glucan polymer. Significant differences in degree of polymerization (DP) fragment frequencies were found associated with both genotype and growth environment. The high‐β‐glucan cultivar HiFi had lower DP3 fragment frequency and higher frequencies of DP4 and DP6 fragments than other cultivars with moderate β‐glucan concentration. Drier environments tended to yield lower DP3 fragment frequencies as well. Drier environments and genotypes with more β‐glucan synthetic potential may have provided cellular environments with more competition for substrate for β‐glucan synthesis, which appeared associated with lower DP3 fragment frequency. In a separate experiment, we found that extractable β‐glucan had higher frequencies of DP3 fragments and lower frequency of DP4 fragments. The observed variations deserve consideration for influence on functional properties, such as viscosity or health benefit potential.