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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.

Raman, Maya LU ; Nilsson, Ulf LU ; Skog, Kerstin LU ; Lawther, Mark ; Nair, Baboo M LU and Nyman, Margareta LU (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)
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author
; ; ; ; and
organization
publishing date
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}},
}