Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

摘要

Oat beta-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted by its quantity and quality. In this research, the relationship between content and molecular weight of beta-glucan and solvent retention capacity (SRC) values of oat flours from 30 varieties were investigated. The beta-glucan content was significantly (p 0.05) correlated with all SRC parameters except sucrose SRC, and the highest correlation coefficient (r = 0.615) was found in calcium chloride SRC. Molecular weight was significantly (p 0.05) correlated with SRC of water and calcium chloride, and the highest correlation coefficient (r = 0.735) was found in water SRC. Oat protein and starch content had no significant relationship with all SRC, indicating that the suitability of SRC for oat was different from wheat. Oat beta-glucan content and molecular weight prediction equation was established by multiple stepwise regression analysis. The results indicated that SRC could be used as a quick predictor for oat beta-glucan content and molecular weight.