Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough

摘要

This study investigated the effect of fermentation on the physicochemical properties of beta-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total beta-glucan and soluble beta-glucan, the molecular weight (MW) of beta-glucan and the viscosity of the extracted beta-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total beta-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble beta-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of beta-glucans with MW 10(5) 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.