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The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Read time: 1 mins
Published:25th Mar 2020
Source: Food Chemistry
The interaction between oat beta-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses. Blood glucose concentrations were measured before and after ingesting wheat and oat granolas, with 0.6 and 6.2 g of beta-glucan, respectively, and two starch doses (40 and 60 g). As the in vitro extract viscosity of beta-glucan increased, the in vitro starch digestibility was reduced and the glucose responses were lowered. The peak blood glucose response (PBGR) and the incremental area under the curve (iAUC) were lower in the 40 g than in the 60 g starch formulation. beta-Glucan was significantly more active in reducing PBGR and iAUC when the beta-glucan/starch ratio was 1.6:10 rather than 1.1:10. This information is valuable for new product development and for quality assessment of bioactive foods containing oat beta-glucan.

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