Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough

Jun Lu, Lingke Shan, Yiting Xie, Fangfang Min, Jinyan Gao, Laichun Guo, Changzhong Ren, Juanli Yuan, Luud Gilissen, Hongbing Chen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

This study investigated the effect of fermentation on the physicochemical properties of β-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total β-glucan and soluble β-glucan, the molecular weight (MW) of β-glucan and the viscosity of the extracted β-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total β-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble β-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of β-glucans with MW > 105 decreased from 0 to 4 h of fermentation, followed by an increase and then a decrease after 8 h. The oat sourdough fermented for 8 h had high viscosity, which could be more beneficial for health and bread texture quality, especially for gluten-free breads. International Journal of Food Science and Technology

Original languageEnglish
Pages (from-to)62-67
JournalInternational Journal of Food Science and Technology
Volume54
Issue number1
Early online date25 Jul 2018
DOIs
Publication statusPublished - 2019

Keywords

  • Fermentation
  • Lactobacillus plantarum
  • Oat β-glucan
  • Sourdough
  • Viscosity

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