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Rastall RA, Diez-Municio M, Forssten SD, Hamaker B, Meynier A, Moreno FJ, Respondek F, Stah B, Venema K, Wiese M. Structure and function of non-digestible carbohydrates in the gut microbiome. Benef Microbes 2022; 13:95-168. [PMID: 35729770 DOI: 10.3920/bm2021.0090] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Together with proteins and fats, carbohydrates are one of the macronutrients in the human diet. Digestible carbohydrates, such as starch, starch-based products, sucrose, lactose, glucose and some sugar alcohols and unusual (and fairly rare) α-linked glucans, directly provide us with energy while other carbohydrates including high molecular weight polysaccharides, mainly from plant cell walls, provide us with dietary fibre. Carbohydrates which are efficiently digested in the small intestine are not available in appreciable quantities to act as substrates for gut bacteria. Some oligo- and polysaccharides, many of which are also dietary fibres, are resistant to digestion in the small intestines and enter the colon where they provide substrates for the complex bacterial ecosystem that resides there. This review will focus on these non-digestible carbohydrates (NDC) and examine their impact on the gut microbiota and their physiological impact. Of particular focus will be the potential of non-digestible carbohydrates to act as prebiotics, but the review will also evaluate direct effects of NDC on human cells and systems.
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Affiliation(s)
- R A Rastall
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, United Kingdom
| | - M Diez-Municio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - S D Forssten
- IFF Health & Biosciences, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - B Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA
| | - A Meynier
- Nutrition Research, Mondelez France R&D SAS, 6 rue René Razel, 91400 Saclay, France
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Respondek
- Tereos, Zoning Industriel Portuaire, 67390 Marckolsheim, France
| | - B Stah
- Human Milk Research & Analytical Science, Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands.,Department of Chemical Biology & Drug Discovery, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Universiteitsweg 99, 3584 CG Utrecht, the Netherlands
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, St. Jansweg 20, 5928 RC Venlo, the Netherlands
| | - M Wiese
- Department of Microbiology and Systems Biology, TNO, Utrechtseweg 48, 3704 HE, Zeist, the Netherlands
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Aljewicz M, Mulet-Cabero AI, Wilde PJ. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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3
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Goudar G, Sharma P, Janghu S, Longvah T. Effect of processing on barley β-glucan content, its molecular weight and extractability. Int J Biol Macromol 2020; 162:1204-1216. [DOI: 10.1016/j.ijbiomac.2020.06.208] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/02/2020] [Accepted: 06/22/2020] [Indexed: 01/23/2023]
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4
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Dangi N, Yadav BS, Yadav RB. Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate. J Texture Stud 2020; 51:650-662. [PMID: 32134493 DOI: 10.1111/jtxs.12520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 11/29/2022]
Abstract
This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.
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Affiliation(s)
- Nidhi Dangi
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Ritika B Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
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5
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Repin N, Cui SW, Goff HD. Rheological behavior of dietary fibre in simulated small intestinal conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.10.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Molecular weight and helix conformation determine intestinal anti-inflammatory effects of exopolysaccharide from Schizophyllum commune. Carbohydr Polym 2017; 172:68-77. [DOI: 10.1016/j.carbpol.2017.05.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 04/18/2017] [Accepted: 05/08/2017] [Indexed: 01/09/2023]
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7
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Gunness P, Flanagan BM, Mata JP, Gilbert EP, Gidley MJ. Molecular interactions of a model bile salt and porcine bile with (1,3:1,4)-β-glucans and arabinoxylans probed by 13C NMR and SAXS. Food Chem 2016; 197:676-85. [DOI: 10.1016/j.foodchem.2015.10.104] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 09/23/2015] [Accepted: 10/21/2015] [Indexed: 11/16/2022]
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8
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Wu J, Li L, Wu X, Dai Q, Zhang R, Zhang Y. Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:310-319. [PMID: 26653669 DOI: 10.1021/acs.jafc.5b03948] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Low-field nuclear magnetic resonance (LF-NMR) is a useful method in studying the water distribution and mobility in heterogeneous systems. This technique was used to characterize water in an oat β-glucan aqueous system during cryogelation by repeated freeze-thaw treatments. The results indicated that microphase separation occurred during cryogelation, and three water components were determined in the cryostructure. The spin-spin relaxation time was analyzed on the basis of chemical exchange and diffusion exchange theory. The location of each water component was identified in the porous microstructure of the cryogel. The pore size measured from the SEM image is in accordance with that estimated from relaxation time. The formation of cryogel is confirmed by rheological method. The results suggested that the cryogelation process of the polysaccharide could be monitored by LF-NMR through the evolution of spin-spin relaxation characteristics.
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Affiliation(s)
- Jia Wu
- College of Biological Science and Engineering, Fuzhou University , Fuzhou, Fujian 350116, People's Republic of China
| | - Linlin Li
- College of Biological Science and Engineering, Fuzhou University , Fuzhou, Fujian 350116, People's Republic of China
| | - Xiaoyan Wu
- College of Biological Science and Engineering, Fuzhou University , Fuzhou, Fujian 350116, People's Republic of China
| | - Qiaoling Dai
- College of Biological Science and Engineering, Fuzhou University , Fuzhou, Fujian 350116, People's Republic of China
| | - Ru Zhang
- College of Biological Science and Engineering, Fuzhou University , Fuzhou, Fujian 350116, People's Republic of China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou, Fujian 350002, People's Republic of China
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Torres CA, Ferreira AR, Freitas F, Reis MA, Coelhoso I, Sousa I, Alves VD. Rheological studies of the fucose-rich exopolysaccharide FucoPol. Int J Biol Macromol 2015; 79:611-7. [DOI: 10.1016/j.ijbiomac.2015.05.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/14/2015] [Accepted: 05/18/2015] [Indexed: 10/23/2022]
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Kariluoto S, Edelmann M, Nyström L, Sontag-Strohm T, Salovaara H, Kivelä R, Herranen M, Korhola M, Piironen V. In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. Int J Food Microbiol 2014; 176:38-48. [DOI: 10.1016/j.ijfoodmicro.2014.01.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 01/19/2014] [Accepted: 01/27/2014] [Indexed: 10/25/2022]
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11
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Sibakov J, Myllymäki O, Suortti T, Kaukovirta-Norja A, Lehtinen P, Poutanen K. Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Ryu JH, Lee S, You S, Shim JH, Yoo SH. Effects of barley and oat β-glucan structures on their rheological and thermal characteristics. Carbohydr Polym 2012; 89:1238-43. [DOI: 10.1016/j.carbpol.2012.04.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 03/20/2012] [Accepted: 04/09/2012] [Indexed: 10/28/2022]
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13
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Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SMR. Beta glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 2012; 52:201-12. [PMID: 22214441 DOI: 10.1080/10408398.2010.499806] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.
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Affiliation(s)
- Asif Ahmad
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
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14
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Jacobs S, Bunt CR, Wu Z, Lehr CM, Rupenthal ID. Characterization and evaluation of β-glucan formulations as injectable implants for protein and peptide delivery. Drug Dev Ind Pharm 2012; 38:1337-43. [DOI: 10.3109/03639045.2011.650646] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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15
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Cui SW, Wang Q, Zhang M. β-Glucans. RENEWABLE RESOURCES FOR FUNCTIONAL POLYMERS AND BIOMATERIALS 2011. [DOI: 10.1039/9781849733519-00319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
β-Glucans occur widely in plants, fungi and bacteria as structural components. The current chapter focused on β-glucans from cereals, mushrooms and some microorganism-produced β-glucans, such as curdlan, in terms of their sources, structural features, conformational and physicochemical properties, bioactivity and related health benefits. The effects of structure, molecular weight and conformation on the functionality of these β-glucans were discussed and their structure–function relationships were elucidated.
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Affiliation(s)
- Steve W. Cui
- Guelph Food Research Centre 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada
| | - Qi Wang
- Guelph Food Research Centre 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada
| | - Mei Zhang
- Guelph Food Research Centre 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada
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16
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Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. Int J Biol Macromol 2011; 49:369-77. [PMID: 21640753 DOI: 10.1016/j.ijbiomac.2011.05.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2010] [Revised: 05/05/2011] [Accepted: 05/18/2011] [Indexed: 11/22/2022]
Abstract
The rheological properties and microstructure of aqueous oat β-glucan solutions varying in molecular weight were investigated. The structural features and molecular weights (MW) were characterized by (13)C NMR spectroscopy and high performance size-exclusion chromatography (HPSEC), respectively. The microstructure of the β-glucans dispersions was also examined by atomic force microscopy (AFM). The samples with β-glucan content between 78 and 86% on a dry weight basis had MW, intrinsic viscosity ([η]) and critical concentration (c*) in the range of 142-2800×10(3)g/mol, 1.7-7.2dl/g and 0.25-1.10g/dl, respectively. The flow and viscoelastic behaviour was highly dependent on MW and on the concentration of the β-glucans dispersions. Pseudoplastic behaviour was exhibited at high concentrations and Newtonian behaviour was evident at low concentrations. At the same concentration, the viscosity was higher for higher MW samples. The Cox-Merz rule was applicable for the lower molecular weight samples at higher concentrations whereas the high molecular weight sample deviated at concentrations greater than 1.0%, w/v. The mechanical spectra with variation of both MW and concentration were typical of entangled biopolymer solutions. AFM images revealed the formation of clusters or aggregates linked via individual polymer chains scattered heterogeneously throughout the system. The aggregate size increased with the molecular weight of the samples investigated and has been linked to the rheological behaviour of the samples.
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17
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Li W, Cui SW, Wang Q, Yada RY. Studies of aggregation behaviours of cereal β-glucans in dilute aqueous solutions by light scattering: Part I. Structure effects. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.02.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Affiliation(s)
- Peter J. Wood
- Agriculture and Agri‐Food Canada, Guelph Food Research Centre, Guelph, ON N1G 5C9, Canada. E‐mail:
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19
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Izydorczyk MS. Variations in Content and Molecular Structure of Barley Nonstarch Polysaccharides Associated with Genotypic and Cellular Origin. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0376] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marta S. Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg MB. Corresponding author. Phone: (204) 983‐1300; Fax: (204) 983‐0724; E‐mail:
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20
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Cui SW, Wang Q. Cell wall polysaccharides in cereals: chemical structures and functional properties. Struct Chem 2009. [DOI: 10.1007/s11224-009-9441-0] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Izydorczyk M, Dexter J. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.001] [Citation(s) in RCA: 354] [Impact Index Per Article: 22.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Lazaridou A, Biliaderis C. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2007.05.003] [Citation(s) in RCA: 429] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Lambo-Fodje A, Leeman M, Wahlund KG, Nyman M, Öste R, Larsson H. Molar mass and rheological characterisation of an exopolysaccharide from Pediococcus damnosus 2.6. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.06.037] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Burkus Z, Temelli F. Network Formation by Pilot Plant and Laboratory-Extracted Barley β-Glucan and Its Rheological Properties in Aqueous Solutions. Cereal Chem 2006. [DOI: 10.1094/cc-83-0584] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zvonko Burkus
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5
| | - Feral Temelli
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5
- Corresponding author. Phone: 780-492-3829. Fax: 780-492-8914. E-mail:
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Dongowski G, Drzikova B, Senge B, Blochwitz R, Gebhardt E, Habel A. Rheological behaviour of β-glucan preparations from oat products. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.08.051] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans. Food Hydrocoll 2004. [DOI: 10.1016/j.foodhyd.2004.01.002] [Citation(s) in RCA: 175] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Wood PJ. Relationships between solution properties of cereal β-glucans and physiological effects — a review. Trends Food Sci Technol 2004. [DOI: 10.1016/j.tifs.2003.03.001] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Vaikousi H, Biliaderis C, Izydorczyk M. Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2003.09.001] [Citation(s) in RCA: 110] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Storsley J, Izydorczyk M, You S, Biliaderis C, Rossnagel B. Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley. Food Hydrocoll 2003. [DOI: 10.1016/s0268-005x(03)00104-8] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Ren Y, Ellis P, Ross-Murphy S, Wang Q, Wood P. Dilute and semi-dilute solution properties of (1→3), (1→4)-β-d-glucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00117-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Lazaridou A, Biliaderis C, Izydorczyk M. Molecular size effects on rheological properties of oat β-glucans in solution and gels. Food Hydrocoll 2003. [DOI: 10.1016/s0268-005x(03)00036-5] [Citation(s) in RCA: 145] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. J Cereal Sci 2003. [DOI: 10.1016/s0733-5210(02)00137-6] [Citation(s) in RCA: 162] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Wood PJ, Weisz J, Beer MU, Newman CW, Newman RK. Structure of (1→3)(1→4)-β-d-Glucan in Waxy and Nonwaxy Barley. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.3.329] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- P. J. Wood
- Agriculture and Agri-Food Canada, Guelph ON N1G 5C9 Canada
- Corresponding author. E-mail:
| | - J. Weisz
- Agriculture and Agri-Food Canada, Guelph ON N1G 5C9 Canada
| | - M. U. Beer
- Novartis Nutrition Research, Neuenegg, Switzerland
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Wang Q, Wood P, Cui W. Microwave assisted dissolution of β-glucan in water — implications for the characterisation of this polymer. Carbohydr Polym 2002. [DOI: 10.1016/s0144-8617(00)00340-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Roubroeks J, Andersson R, Mastromauro D, Christensen B, Åman P. Molecular weight, structure and shape of oat (1→3),(1→4)-β-d-glucan fractions obtained by enzymatic degradation with (1→4)-β-d-glucan 4-glucanohydrolase from Trichoderma reesei. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00329-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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36
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Böhm N, Kulicke WM. Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation. Carbohydr Res 1999. [DOI: 10.1016/s0008-6215(99)00036-1] [Citation(s) in RCA: 124] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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