High arabinoxylan oat lines characterization: structural properties and heat-treatment effect
(2023) KBKM01 20231Pure and Applied Biochemistry
- Abstract
- Arabinoxylan (AX) is a beneficial dietary fibre found in cereals such as oats. This crop also possesses high quality proteins and other fibres like b-glucan that help reduce LDL and postprandial blood glucose levels. Lines with a higher content of AX have been recently identified, and the current study aimed to investigate the structure of the AX fibre in these lines in comparison to the commercial variety, Belinda, and the effect of industrial heat treatment (HT) on their main macronutrients.
The concentrations of AX, b-glucan and total proteins were not decreased after HT; however, the soluble protein fraction was almost eliminated since the first hour of heating. Line CT0320 showed potential for the industry due to its higher protein... (More) - Arabinoxylan (AX) is a beneficial dietary fibre found in cereals such as oats. This crop also possesses high quality proteins and other fibres like b-glucan that help reduce LDL and postprandial blood glucose levels. Lines with a higher content of AX have been recently identified, and the current study aimed to investigate the structure of the AX fibre in these lines in comparison to the commercial variety, Belinda, and the effect of industrial heat treatment (HT) on their main macronutrients.
The concentrations of AX, b-glucan and total proteins were not decreased after HT; however, the soluble protein fraction was almost eliminated since the first hour of heating. Line CT0320 showed potential for the industry due to its higher protein content, 2 % above Belinda. Chromatographic analyses revealed that the molecular weight of the high-AX line was lower than the reference line, and the uronic acids content was similar.
Overall, the concentration of AX does not exhibit a direct correlation with the size of its polymer chains. Further, the manufacturing processes employed in the industry can affect the macronutrient composition of oats. However, our analysis reveals that the high-AX lines underwent identical changes to Belinda, indicating their potential commercial viability. (Less) - Popular Abstract
- I am certain you have noticed that oats are a trendy and budget-friendly food staple. What you may not be aware of are their numerous health benefits: from lowering “bad” cholesterol to reducing blood sugar levels after a meal. This cereal possesses high-quality proteins and several dietary fibres such as b-glucan and arabinoxylan which are the main macronutrients responsible for the mentioned benefits. Its consumption is recommended for people suffering from cardiovascular diseases and type II diabetes, which is why we are studying new variants of oats with a higher arabinoxylan content for commercialisation.
Arabinoxylan is a polysaccharide which can be described as a chain formed by different monomers. These chains can be found in a... (More) - I am certain you have noticed that oats are a trendy and budget-friendly food staple. What you may not be aware of are their numerous health benefits: from lowering “bad” cholesterol to reducing blood sugar levels after a meal. This cereal possesses high-quality proteins and several dietary fibres such as b-glucan and arabinoxylan which are the main macronutrients responsible for the mentioned benefits. Its consumption is recommended for people suffering from cardiovascular diseases and type II diabetes, which is why we are studying new variants of oats with a higher arabinoxylan content for commercialisation.
Arabinoxylan is a polysaccharide which can be described as a chain formed by different monomers. These chains can be found in a variety of sizes and with different molecules attached, and such structural diversity is directly related to their health benefits. In this study, we discovered that the average size of arabinoxylan in the new lines is smaller than that of the current commercial oat line. This characteristic could be of interest to the baking industry as this line would be an attractive sugar alternative, providing the products with additional fibre content. Moreover, we also investigated the content of a type of substituent, uronic acids, and we observed the same amount in all the lines.
Like every other food, oats need to be treated when entering the industrial chain to ensure shelf-life and economic value and to stabilise colour and flavour. Among the processes employed, high temperatures are used to avoid rancidity. However, this can lead to a deterioration in the nutritional profile, and therefore, in this master thesis, the effect of heat treatment on the novel lines has been assessed. To do so, oats were baked in an oven following the settings used by a company, and additionally, two shorter programmes were also tested.
Firstly, the total concentration of proteins, b-glucan and arabinoxylan were quantified before the heating process and after each of the different programmes used. We did not observe degradation of any of the macronutrients in any of the lines. We then tested if the solubility of proteins was affected, and the results showed a drastic reduction of this property in all the lines. Solubility is an important characteristic when developing liquid foods and beverages, and thus, if it is reduced, the resulting food products will have a lower protein content.
All in all, these oat lines have the potential to be commercialized, although further studies are needed to assess their performance in real food products. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9113810
- author
- Gil González, Aina Belén LU
- supervisor
- organization
- course
- KBKM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Arabinoxylan, Oats, Molecular weight, Heat treatment, Applied biochemistry
- language
- English
- id
- 9113810
- date added to LUP
- 2023-05-08 10:42:29
- date last changed
- 2023-05-08 10:45:20
@misc{9113810,
abstract = {{Arabinoxylan (AX) is a beneficial dietary fibre found in cereals such as oats. This crop also possesses high quality proteins and other fibres like b-glucan that help reduce LDL and postprandial blood glucose levels. Lines with a higher content of AX have been recently identified, and the current study aimed to investigate the structure of the AX fibre in these lines in comparison to the commercial variety, Belinda, and the effect of industrial heat treatment (HT) on their main macronutrients.
The concentrations of AX, b-glucan and total proteins were not decreased after HT; however, the soluble protein fraction was almost eliminated since the first hour of heating. Line CT0320 showed potential for the industry due to its higher protein content, 2 % above Belinda. Chromatographic analyses revealed that the molecular weight of the high-AX line was lower than the reference line, and the uronic acids content was similar.
Overall, the concentration of AX does not exhibit a direct correlation with the size of its polymer chains. Further, the manufacturing processes employed in the industry can affect the macronutrient composition of oats. However, our analysis reveals that the high-AX lines underwent identical changes to Belinda, indicating their potential commercial viability.}},
author = {{Gil González, Aina Belén}},
language = {{eng}},
note = {{Student Paper}},
title = {{High arabinoxylan oat lines characterization: structural properties and heat-treatment effect}},
year = {{2023}},
}