Beta-glucan in hydrolysed soluble and insoluble oat fractions
2005
Gramatina, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:blijaa@cs.llu.lv | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:blijaa@cs.llu.lv
Oats contain more beta-glucan (2-7%) than other croppers. Beta-glucan is the most essential water-soluble dietary fibre. It lowers cholesterine level in blood as well as stimulates elimination of carcinogens from the body. In order to enlarge possibilities of use of oats in a diet, they can be separated in water-soluble and insoluble fractions. The aim of the present study is to determine the amount of beta-glucan in hydrolysed oat soluble and insoluble fractions. Gelatinized, hydrolysed and steeped oatmeal prior to hydrolyse, which was separated in water-soluble and insoluble fractions, was used in experiments. Not more than 6% of gelatinized (non-hydrolysed) oatmeal dry matter dissolved in water. The outcome of fermentative hydrolysed dry matter of water-soluble oatmeal was 40-52%. The content of beta-glucan in soluble and insoluble oatmeal fraction was determined by using McClearly method. The content of beta-glucan fraction of gelatinized oatmeal decreased for 78% in comparison to the content of beta-glucan in oatmeal used in the experiments. The content of beta-glucan in the soluble fraction of hydrolysed oatmeal decreased for 8.1% to 9.2%, and increased for 35-42% in the insoluble fraction if compared with the content of beta-glucan in oatmeal.
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