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β‐glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties
Author(s) -
Singh Sukriti,
Kaur Maninder,
Sogi Dalbir Singh
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13788
Subject(s) - cultivar , avena , rheology , glucan , food science , ingredient , shear thinning , chemistry , dynamic mechanical analysis , botany , materials science , biology , polymer , composite material , organic chemistry
β‐glucan was isolated from eight Indian oat cultivars (OL‐9, OL‐10, Kent, OS‐6, OS‐7, OS‐346, HFO‐114, and PLP‐1) and characterized for its composition, functional, rheological, morphological, and x‐ray diffraction properties. The isolated β‐glucans had ash and protein contents of 1.10%–2.60% and 3.1%–4.7%, respectively. Among various minerals studied, magnesium and cobalt were found in higher concentrations. Water‐binding and foaming capacities of β‐glucans ranged between 2.15–5.00 g/g and 20%–48%, respectively. The properties examined were found to be cultivar‐dependent. Among all cultivars, OL‐10 cv. β‐glucan was significantly ( p < 0.05) different in exhibiting the highest moisture, ash, protein, lightness, bulk density, and foam stability. Scanning electron micrographs revealed the porous and spongy appearance of β‐glucans with an irregular particle shape. The rheological measurements of β‐glucan suspensions from all cultivars indicated their shear thinning and viscoelastic behavior. Practical applications Oat β‐glucan has numerous health benefits along with desirable functional properties to be used as an ingredient in food industry. A comparative study of various compositional, functional, structural, and rheological properties of β‐glucan isolated from different oat cultivars will help in selection of a cultivar suitable for imparting desirable characteristics to various food products.