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Compositional Analysis and Viscosity Measurements of Commercial Oat Brans by Luhaloo, M; Mårtensson, A-C; Andersson, R; Åman, P is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Compositional Analysis and Viscosity Measurements of Commercial Oat Brans about?

Chemical analysis of commercial oat brans (n \ 10) collected from Ðve di †erent countries showed wide variations in the contents of starch (40È61%), crude protein (9É6È21%), crude fat (8É2È12%), ash (2É0È4É1%), dietary Ðbre (10É7È 19É4%) and mixed-linkage b-glucan (4É7È8É3%). A signiÐcant correlation (r \ 0É83 ; P \ 0É005) between the contents of total and extractable mixed-linkage b-glucan was found. Reproducible increases in viscosity were noted for all samples when the Ðnely ground samples were dispersed in phosphate bu †er and viscosity development was followed for 100 min. Addition of mixed-linkage bglucanase greatly reduced the viscosity. Addition of amyloglucosidase, with no detectable mixed-linkage b-glucanase activity, increased viscosity, which could be related to an increased solubilisation of mixed-linkage b-glucan. Highly signiÐcant correlations (r [ 0É90) were found between the contents of both total and extractable mixed-linkage b-glucan and viscosity after dispersion. 1998 SCI.

Who reads Compositional Analysis and Viscosity Measurements of Commercial Oat Brans?

Author

Luhaloo, M; Mårtensson, A-C; Andersson, R; Åman, P

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)

Published

1998

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)