Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.
(2013) In Food Chemistry 138(4). p.2219-2224- Abstract
- The physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with their binding capability to heterocyclic amines (HCAs). Potato fibre displayed highest total dietary fibre content (71.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100gdwb) and oat sample 2 (53.0/100gdwb). Oat samples 1, 3 and 4 displayed considerably lower dietary fibre content (20.5-28.8/100g, dwb). Oat samples 3 and 4 displayed highest soluble fibre content (70-83%), and oat sample 3 also displayed highest swelling and water retention capacity (WRC). Dietary fibre samples, except samples 3 and 4, displayed improved binding to HCAs as sample weight increased. The behaviour of wheat bran and potato fibre was similar to... (More)
- The physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with their binding capability to heterocyclic amines (HCAs). Potato fibre displayed highest total dietary fibre content (71.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100gdwb) and oat sample 2 (53.0/100gdwb). Oat samples 1, 3 and 4 displayed considerably lower dietary fibre content (20.5-28.8/100g, dwb). Oat samples 3 and 4 displayed highest soluble fibre content (70-83%), and oat sample 3 also displayed highest swelling and water retention capacity (WRC). Dietary fibre samples, except samples 3 and 4, displayed improved binding to HCAs as sample weight increased. The behaviour of wheat bran and potato fibre was similar to oat samples 1 and 2. Binding of MeAαC was comparatively greater than that of other HCAs. Dietary fibre fractions with high insoluble fibre and functional groups of HCAs may significantly contribute to the binding capacity. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3628121
- author
- Raman, Maya LU ; Nilsson, Ulf LU ; Skog, Kerstin LU ; Lawther, Mark ; Nair, Baboo M LU and Nyman, Margareta LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Chemistry
- volume
- 138
- issue
- 4
- pages
- 2219 - 2224
- publisher
- Elsevier
- external identifiers
-
- wos:000317159900020
- pmid:23497879
- scopus:84875192513
- pmid:23497879
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2012.11.111
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 2c3d80e9-ec56-4fcf-bdbf-2e68ac9dfbe3 (old id 3628121)
- date added to LUP
- 2016-04-01 13:04:07
- date last changed
- 2023-09-02 18:19:26
@article{2c3d80e9-ec56-4fcf-bdbf-2e68ac9dfbe3, abstract = {{The physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with their binding capability to heterocyclic amines (HCAs). Potato fibre displayed highest total dietary fibre content (71.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100gdwb) and oat sample 2 (53.0/100gdwb). Oat samples 1, 3 and 4 displayed considerably lower dietary fibre content (20.5-28.8/100g, dwb). Oat samples 3 and 4 displayed highest soluble fibre content (70-83%), and oat sample 3 also displayed highest swelling and water retention capacity (WRC). Dietary fibre samples, except samples 3 and 4, displayed improved binding to HCAs as sample weight increased. The behaviour of wheat bran and potato fibre was similar to oat samples 1 and 2. Binding of MeAαC was comparatively greater than that of other HCAs. Dietary fibre fractions with high insoluble fibre and functional groups of HCAs may significantly contribute to the binding capacity.}}, author = {{Raman, Maya and Nilsson, Ulf and Skog, Kerstin and Lawther, Mark and Nair, Baboo M and Nyman, Margareta}}, issn = {{1873-7072}}, language = {{eng}}, number = {{4}}, pages = {{2219--2224}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.}}, url = {{http://dx.doi.org/10.1016/j.foodchem.2012.11.111}}, doi = {{10.1016/j.foodchem.2012.11.111}}, volume = {{138}}, year = {{2013}}, }