Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. (15th March 2022)

• Record Type: Journal Article
• Authors: Nguyen, Thoa T.L.; Flanagan, Bernadine M.; Tao, Keyu; Ni, Dongdong; Gidley, Michael J.; Fox, Glen P.; Gilbert, Robert G.
• Is Part Of: Food chemistry. Volume 372(2022)
• Publication Date: 2022-03-15
• Subjects: Oat-fortified noodles -- β-Glucan -- Noodle-making process -- Digestion rate -- Starch-protein matrix -- Solubility -- Molecular size; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131291
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Noodle-making process and cooking increase solubility of β-glucan. β-Glucan is lost into the cooking water during cooking. Noodle-making process and cooking do not change β-glucan molecular size. Oat-fortified noodle has lower starch digestion rate than wheat noodles. β-Glucan alters microstructure of noodles and reduces the rate of starch hydrolysis. Abstract: White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular size and starch digestibility were investigated. The levels of β-glucan were reduced by 16% after cooking, due to the loss of β-glucan into the cooking water. Both the noodle-making process and cooking increased the solubility of β-glucan but did not change its average molecular size. Digestion profiles show that β-glucan in wholemeal oat flour did not change starch digestion rates compared with isolated starch, but reduced the starch digestion rate of oat-fortified wheat noodles compared to the control (wheat noodles). Confocal laser scanning microscopy suggests that interaction between β-glucan and protein contributes to the starch-protein matrix and changes noodle microstructure, and thus alters their digestibility.