β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Journal of Food Processing and PreservationVolume 42, Issue 11 e13788 ORIGINAL ARTICLE β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties Sukriti Singh, Sukriti Singh Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaSearch for more papers by this authorManinder Kaur, Corresponding Author Maninder Kaur mandyvirk@rediffmail.com orcid.org/0000-0001-6729-657X Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India Correspondence Maninder Kaur, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India. Email: mandyvirk@rediffmail.comSearch for more papers by this authorDalbir Singh Sogi, Dalbir Singh Sogi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaSearch for more papers by this author Sukriti Singh, Sukriti Singh Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaSearch for more papers by this authorManinder Kaur, Corresponding Author Maninder Kaur mandyvirk@rediffmail.com orcid.org/0000-0001-6729-657X Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India Correspondence Maninder Kaur, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India. Email: mandyvirk@rediffmail.comSearch for more papers by this authorDalbir Singh Sogi, Dalbir Singh Sogi Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, IndiaSearch for more papers by this author First published: 25 October 2018 https://doi.org/10.1111/jfpp.13788Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract β-glucan was isolated from eight Indian oat cultivars (OL-9, OL-10, Kent, OS-6, OS-7, OS-346, HFO-114, and PLP-1) and characterized for its composition, functional, rheological, morphological, and x-ray diffraction properties. The isolated β-glucans had ash and protein contents of 1.10%–2.60% and 3.1%–4.7%, respectively. Among various minerals studied, magnesium and cobalt were found in higher concentrations. Water-binding and foaming capacities of β-glucans ranged between 2.15–5.00 g/g and 20%–48%, respectively. The properties examined were found to be cultivar-dependent. Among all cultivars, OL-10 cv. β-glucan was significantly (p < 0.05) different in exhibiting the highest moisture, ash, protein, lightness, bulk density, and foam stability. Scanning electron micrographs revealed the porous and spongy appearance of β-glucans with an irregular particle shape. The rheological measurements of β-glucan suspensions from all cultivars indicated their shear thinning and viscoelastic behavior. Practical applications Oat β-glucan has numerous health benefits along with desirable functional properties to be used as an ingredient in food industry. A comparative study of various compositional, functional, structural, and rheological properties of β-glucan isolated from different oat cultivars will help in selection of a cultivar suitable for imparting desirable characteristics to various food products. Conflict of interest The authors have declared no conflicts of interest for this article. Citing Literature Volume42, Issue11November 2018e13788 RelatedInformation