The effect of hydrothermal processing on rheological properties of oat β-glucan

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 16, Issue 2 - Serial Number 62, May and June 2020, Pages 271-286   

Document Type: Full Research Paper

DOI: 10.22067/ifstrj.v16i2.82524

Authors

Azam Sattari¹; Jafar Mohammadzadeh Milani^{* 1}; Zeynab Raftani Amiri¹; Ali Pakdin Parizi²

¹Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

²Genetics and Biotechnology Institute, University of Agricultural Sciences and Natural Resources, Mazandaran, Iran Assistant Professor, Genetics and Biotechnology Institute, University of Agricultural Sciences and Natural Resources, Mazandaran, Iran

Abstract

Introduction: Oat establishes a healthy basis for food products. It has gained relevance in human nutrition because it is one of the few cereals with a high content of soluble fiber namely β -glucan, and is a good source of proteins, vitamins, and minerals (Butt et al., 2008). β-glucan is one such polysaccharide that has received much attention from the past few years due to its several health beneficial properties, including the ability to remove free radicals in a way identical to antioxidants (Gardiner, 2000). β-glucan is an unbranched polysaccharide consisting of β-D-glucopyranose units linked through (1→4) and (1→3) glycosidic bonds in cereals and (1→6) glycosidic bonds in fungal sources (Ahmad et al., 2016). β-glucan from different sources vary in their molecular structure, chain conformation, solubility, number of β- (1→3)- or β-(1→6)-linkage, and thus different biological activities (Descroix et al., 2006). β-glucan is regarded as an important functional ingredient to lower serum cholesterol, promote weight management, reduce glycemic response, enhance immune system, besides having a prebiotic effect (Zhu et al., 2016; Shah et al., 2016). β–glucan from barley and oat at a 3 g/day dosage as recommended by FDA would reduce cardiovascular disease risk including a reduction in blood glucose and also has satiety effects. Therefore, in order to meet the demands of people related to diets that have a low glycemic index and antioxidant property, non-starch polysaccharides like β-glucan can be used as an ingredient in the products to develop new functional foods (Lee et al., 2016). Oat grain’s fat content is more than that of wheat and it is full of lipase, lipoxygenase, and other hydrolytic enzymes. Over time, enzymes lead to the hydrolysis of the fats present in the oat that make the rancidity taste. Due to the effect of enzyme activity on the stability of oat flakes, these enzymes need to be deactivated during oat processing. One of the methods for disabling enzymes is a hydrothermal process (Doehlert et al., 2010). In this study, the effect of the hydrothermal process using autoclave on the physical and rheological properties of oat β-glucans at different times and temperatures has been investigated.
 
Materials and methods: In this study, beta-glucan was extracted from oats using the hot water extraction method. Hulled oat grains, it put into the autoclave for hydrothermal processing, at three different temperatures of 110, 120 and 130°Ϲ in two different times (10 and 20 minutes) intervals, to measure the effect of time and temperature on physicochemical and functional and rheological properties of β-glucan. After extraction, the physiochemical and functional properties of extracted β-glucan such as solubility, foaming, foaming stability and rheological properties were tested. In order to measure the moisture, ash and protein content, the standard methods (AOAC, 2005) were used. The fat content of the flour was measured by the standard AACC method 25-30. The starch was determined by polarimetry method. For solubility measurement, according to Betancur-Anoka (2003) method, after preparing 90 ml of 1% w / v solution from each sample β-glucan, it was divided into 3 equal parts. Then each of them was placed in a warm bath of 25, 50 and 75 °C for 30 minutes. After centrifuging for 15 minutes at about 8000 g, 10 ml of the upper clear solution was transferred to an oven at 125 °C to reach a constant weight. Finally, solubility percentage at different temperatures was calculated.
The foaming capacity and foam stability were studied using the temelli method (1997). For this purpose, 2.5 g, β-glucans was dissolved in 100 mL distilled water. The resulting solution was mixed vigorously for 2 min using a hand held food mixer at high speed in a stainless steel bowl with straight sides and volumes were recorded before and after whipping. To determine foaming capacity, foams were slowly transferred to a 1000 mL graduated cylinder and the volume of foam that remained after staying at 25 ± 2°C for 2 h was expressed as a percentage of the initial foam volume (Temelli et al. 1997; Ashraf Khan et al., 2016). β -Glucan gum solutions were prepared in duplicate in the desired concentration (1.0% of gum, w/w) using distilled water. The rheological properties of the samples were studied by an Anton Paar Physica Rheometer (Physica, MCR 301, Anton Paar GmbH, Germany), with a parallel plate geometry.
 
Results and discussion: β-glucan obtained from hydrothermal process on oat flour at 120°C for 10 minutes had the highest solubility at 25°C and the lowest solubility at 50°C, and 130°C treatment for 10 minutes had the highest solubility at 75°C from hydrothermal process on oat flour at 120°C for 10 minutes had the highest solubility at 25°C, and the treatment of 110°C for 10 minutes and also the treatment of 120°C for 20 minutes had the highest solubility at 50°C and 75°C. The amount of foam in treatment at 130°C for 10 minutes were lower than other treatments and the treatment at 110°C for 10 minutes had the highest foaming stability. In the study of rheological properties, the effect of shear rate on viscosity showed by increasing the shear rate, viscosity decreased in all samples. β-glucan from hydrothermal process on oat flour at 120°C for 10 minutes, had the highest amount of viscosity. In the temperature sweep the parameters included G′ modulus and G″ modulus, the amount of G′ and G″ in β -glucan sample that extracted from hydrothermal process on oat flour were decreased in all samples. Also, G′ and G″ of extracted β-Glucan from hydrothermal process on oat flour at 120°C for 10 minutes was higher than other treatments. In the frequency sweep, at a lower frequency, the amount of G″ was more than G′, and both of them were increased by an increasing frequency and the amount of G′, G″ and η* at 120°C for 10 minutes was higher than other treatments in the frequency of 1 and 10 (Hz). The results showed that the hydrothermal process had a significant effect on the properties and functional properties of β -glucan. Extracted β -glucan sample at 120°C for 10 minutes had the highest solubility at 25°C, and the sample had the lowest solubility at 50°C. The sample treated at 120°C for 20 minutes had the highest solubility at 75°C. The foaming capacity of the sample at 130°C for 10 minutes was lower than other treatments and the treatment at 110°C for 10 minutes had the highest foaming stability. In the study of rheological properties, the effect of shear rate on viscosity decreased in all samples and the treatment of 120°C for 10 minutes had the highest amount of viscosity. In temperature sweep measurement, the amount of G′ and G″ were decreased in all samples and at 120°C for 10 minutes it had the highest amount of G′ and G″. In the frequency sweep, at a lower frequency, the amount of G″ was more than G′, and both of them were increased by an increasing frequency and the amount of G′, G″ and η* at 120°C for 10 minutes was higher than other treatments in the frequency of 1 and 10 (Hz).

Keywords

B-glucan; oat; hydrothermal processing; Rheological Properties

References

AACC (2000) Approved methods of the American association of cereal chemists.10th edition, Minesota.

AOAC (2005) Official method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24.

Ahmad, A., Anjum, F. M., Zahoor, T., Nawaz, H., & Din, A. (2009). Physicochemical and functional properties of barley β‐glucan as affected by different extraction procedures. International journal of food science & technology, 44(1), 181-187.

Alghooneh, A., Razavi, S. M. A., & Behrouzian, F. (2017). Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends. Food Hydrocolloids, 66, 206-215.

Alghooneh, A., Razavi, M.A., Behrouzian, F., (2017(. Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends. Food Hydrocolloids,66,1-10.

Amiri Oghdai, S. S., Aalami, M., Jafari, S. M., Sadeghi Mahonak, A., (1389). Physicochemical and Rheological Properties of Beta-Glucan Extracted from Hull-Less Barlay. Iranian Journal of Food Science and Technology, 6 (4): 286-296. [in Persian].

Khan, A. A., Gani, A., Masoodi, F. A., Amin, F., Wani, I. A., Khanday, F. A., & Gani, A. (2016). Structural, thermal, functional, antioxidant & antimicrobial properties of β-d-glucan extracted from baker's yeast (Saccharomyces cereviseae)—Effect of γ-irradiation. Carbohydrate polymers, 140, 442-450.

Behrouzian, F., Razavi, S. M., & Alghooneh, A. (2017). Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios. Journal of Applied Polymer Science, 134(5).

Betancur-Ancona, D., Lopez-Luna, J., & Chel-Guerrero, L. (2003). Comparison of the chemical composition and functional properties of Phaseolus lunatus prime and tailing starches. Food Chemistry, 82(2), 217-225.

Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→ 3, 1→ 4)-β-D-glucans as functional food ingredients. Journal of cereal Science, 42(1), 1-13.

Burkus, Z., & Temelli, F. (1998). Effect of extraction conditions on yield, composition, and viscosity stability of barley β‐glucan gum. Cereal Chemistry, 75(6), 805-809.

Burkus, Z., & Temelli, F. (2005). Rheological properties of barley β-glucan. Carbohydrate Polymers, 59(4), 459-465.

Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M. S. (2008). Oat: unique among the cereals. European journal of nutrition, 47(2), 68-79.

Castellani, O and Al-Assaf, S., (2010). Hydrocolloids with emulsifying capacity. Part 2-adsorption properties at the n-hexadecane–Water interface. Food hydrocolloids 24: 121-130.

Descroix, K., Ferrières, V., Jamois, F., Yvin, J. C., & Plusquellec, D. (2006). Recent progress in the field of β-(1, 3)-glucans and new applications. Mini reviews in medicinal chemistry, 6(12), 1341-1349.

Djabourov, M., Leblond, J., & Papon, P. (1988). Gelation of aqueous gelatin solutions. I. Structural investigation. Journal de physique, 49(2), 319-332.

Doehlert, D.C., Angelikousis, S., Vick, B., (2010). Accumulation of oxygenated fatty Acids in oat lipids during Storage. Cereal Chemistry, 87(6), 532–537.

Edvin, R., Morris, L., Taylor, J., Norman Cutler, A ., (1983). Oral perception of viscosity in fluid foods and model systems. Journol of Texture Studies, 14(4), 377-395.

Gamel, T. H., Abdel-Aal, E. S. M., Ames, N. P., Duss, R., & Tosh, S. M. (2014). Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement. Journal of Cereal Science, 59(1), 33-Gardiner T., (2000). Beta–glucan biological activities: A review. Glycosci.1:1–6.

Grundy, M. M. L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Butterworth, P. J., & Ellis, P. R. (2017). Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan. Carbohydrate polymers, 166, 387-397.

Horwitz, W., (2002). Of cial Methods of Analysis (17th ed.), Association of Official Analytical Chemists, Inc.: Gaithersburg, USA.

Irakli, M., Biliaderis, C. G., Izydorczyk, M. S., & Papadoyannis, I. N. (2004). Isolation, structural features and rheological properties of water‐extractable β‐glucans from different Greek barley cultivars. Journal of the Science of Food and Agriculture, 84(10), 1170-1178.

Jabeen, S., Chat, O. A., Maswal, M., Ashraf, U., Rather, G. M., & Dar, A. A. (2015). Hydrogels of sodium alginate in cationic surfactants: Surfactant dependent modulation of encapsulation/release toward Ibuprofen. Carbohydrate polymers, 133, 144-153.

Karaman, S., Yilmaz, M. T., & Kayacier, A. (2011). Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties. Food Hydrocolloids, 25(5), 1319-1326.

Khan, A. A., Gani, A., Masoodi, F. A., Amin, F., Wani, I. A., Khanday, F. A., and Gani, A., (2016). Structural, thermal, functional, antioxidant and antimicrobial properties of rm Beta-D-glucan extracted from baker’s yeast (Saccharomyces cereviseae) - Effect of rmgamma-irradiation, Carbohydrate Polymers. 140, 442-450.

Kerckhoffs, D. A., Brouns, F., Hornstra, G., & Mensink, R. P. (2002). Effects on the human serum lipoprotein profile of β-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols. The Journal of nutrition, 132(9), 2494-2505.

Liu, R., Li, J., Wu, T., Li, Q., Meng, Y., & Zhang, M. (2015). Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans. Journal of cereal science, 65, 125-131.

Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of cereal science, 46(2), 101-118.

Lee, S. H., Jang, G. Y., Kim, M. Y., Hwang, I. G., Kim, H. Y., Woo, K. S., & Jeong, H. S. (2016). Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide. Food chemistry, 192, 729-735.

Izydorczyk, M. S., & Dexter, J. E. (2008). Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Research International, 41(9), 850-868.

attila, P., Pihlava, J. M., & Hellström, J. (2005). Contents of phenolic acids, alkyl-and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry, 53(21), 8290-8295.

Mandala, I. G., Savvas, T. P., & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64(3), 335-342.

Manoj, P., Kasapis, S., & Hember, M. W. (1997). Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels. Carbohydrate Polymers, 32(2), 141-153.

Pourmohammadi, K., Aalami, M., Shahedi, M., Sadeghi Mahoonak, A., (1390). Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour. Journal of Food Science and Technology, 21: 269-279. [in Persian].

Rao, M. A., & Anantheswaran, R. C. (1982). Rheology of fluids in food-processing. Food Technology, 36(2), 116-126.

Rafe, A., Razavi, S. M., & Farhoosh, R. (2013). Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocolloids, 30(1), 134-142.

Ryu, J. H., Lee, S., You, S., Shim, J. H., & Yoo, S. H. (2012). Effects of barley and oat β-glucan structures on their rheological and thermal characteristics. Carbohydrate polymers, 89(4), 1238-1243.

Shah, A., Gani, A., Ahmad, M., Ashwar, B. A., & Masoodi, F. A. (2016). β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. International journal of biological macromolecules, 82, 217-222.

Skendi, A., Papageorgiou, M., & Biliaderis, C. G. (2009). Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering, 91(4), 594-601.

Skendi, A., Biliaderis, C. G., Lazaridou, A., & Izydorczyk, M. S. (2003). Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of cereal science, 38(1), 15-31.

Temelli, F. (1997). Extraction and functional properties of barley β‐glucan as affected by temperature and pH. Journal of food science, 62(6), 1194-1201.

Wood, P. J. (2007). Cereal β-glucans in diet and health. Journal of cereal science, 46(3), 230-238.

Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids, 20(1), 68-78.

Xu, J., Inglett, G. E., Chen, D., & Liu, S. X. (2013). Viscoelastic properties of oat β-glucan-rich aqueous dispersions. Food chemistry, 138(1), 186-191.

Zhu, F., Du, B., & Xu, B. (2016). A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids, 52, 275-288.