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

1 Citation (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

Fingerprint

sourdough
Glucans
glucans
Viscosity
Fermentation
oats
viscosity
fermentation
Weights and Measures
Molecules
Food Technology
Molecular weight
Bread
breads
Lactic acid
Molecular Weight
molecular weight
Bacteria
Lactobacillus plantarum
Textures

Keywords

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

Cite this

Lu, Jun ; Shan, Lingke ; Xie, Yiting ; Min, Fangfang ; Gao, Jinyan ; Guo, Laichun ; Ren, Changzhong ; Yuan, Juanli ; Gilissen, Luud ; Chen, Hongbing. / Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough. In: International Journal of Food Science and Technology. 2019 ; Vol. 54, No. 1. pp. 62-67.
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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",
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Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough. / Lu, Jun; Shan, Lingke; Xie, Yiting; Min, Fangfang; Gao, Jinyan; Guo, Laichun; Ren, Changzhong; Yuan, Juanli; Gilissen, Luud; Chen, Hongbing.

In: International Journal of Food Science and Technology, Vol. 54, No. 1, 2019, p. 62-67.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Lu, Jun

AU - Shan, Lingke

AU - Xie, Yiting

AU - Min, Fangfang

AU - Gao, Jinyan

AU - Guo, Laichun

AU - Ren, Changzhong

AU - Yuan, Juanli

AU - Gilissen, Luud

AU - Chen, Hongbing

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N2 - 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

AB - 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

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