Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 541093
Title Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough
Author(s) Lu, Jun; Shan, Lingke; Xie, Yiting; Min, Fangfang; Gao, Jinyan; Guo, Laichun; Ren, Changzhong; Yuan, Juanli; Gilissen, Luud; Chen, Hongbing
Source International Journal of Food Science and Technology (2018). - ISSN 0950-5423
DOI https://doi.org/10.1111/ijfs.13902
Department(s) PRI BIOS Applied Metabolic Systems
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Fermentation - Lactobacillus plantarum - Oat β-glucan - Sourdough - Viscosity
Abstract

This study investigated the effect of fermentation on the physicochemical properties of β-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total β-glucan and soluble β-glucan, the molecular weight (MW) of β-glucan and the viscosity of the extracted β-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total β-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble β-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of β-glucans with MW > 105 decreased from 0 to 4 h of fermentation, followed by an increase and then a decrease after 8 h. The oat sourdough fermented for 8 h had high viscosity, which could be more beneficial for health and bread texture quality, especially for gluten-free breads. International Journal of Food Science and Technology

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