Total and extractable beta-glucan contents of oats and their relationship to viscosity
1992
Bhatty, R.S.
Two diverse collections of oats were used to determine the relationships between viscosity and total groat beta-glucan. The first collection contained 19 genotypes of oats ranging in acid extract-viscosity (AEV) values from 3.4 to 14.4 centiStokes (cS), total beta-glucan 1.8 to 2.8%, pentosans 2.4 to 4.5% and starch 49.0 to 75.2%. The acid buffer (pH 1.5) extracted, on average, 70% of the total beta-glucan, 22% of the pentosans and < 1% of the starch. The correlations (r) between AEV and total beta-glucan was 0.43 (P < 0.05). In the second collection containing 101 genotypes of oats the correlation between AEV and groat beta-glucan content was even lower (0.27; P < 0.01). Twelve genotypes of oats, obtained from the second collection, were extracted with acid buffer and water at pH 6.0 and 10.0. Acid buffer and water (pH 10.0) extracts generally had similar mean viscosities (14.4 and 18.2 cS) and extractable beta-glucan (1.1 and 1.2%); the latter formed 23 and 26% of the total beta-glucan. However, oats extracted with water at pH 6.0 had low mean viscosity (4.0 cS) but a high mean extractable beta-glucan (1.8%), which formed 39% of the total beta-glucan. AEV was a poor indicator of total beta-glucan content in oats. Second, pH of extraction influenced both the viscosity and extractable beta-glucan content of oats.
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