Abstract
This study measured the solvent retention capacities (SRCs) of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC), 50% sucrose SRC (SSRC), 5% lactic acid SRC (LASRC), 5% Na2CO3 SRC (SCASRC), NaCl SRC (SCSRC), CaCl2 SRC (CCSRC), FeCl3 SRC (FCSRC), sodium cholate SRC (SCHSRC), NaOH (pH 10) SRC (SHSRC), Na2CO3 (pH 10) SRC (SCABSRC) and SDS (pH 10) SRC (SDSSRC) values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl) to acidic (5% lactic acid) or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3), and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3) increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**), CCSRC (0.82**), SCHSRC (0.80**) and FCSRC (0.78*). SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64*) but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay.
Highlights
Introduction βGlucan, a predominant non-starch polysaccharide from the cell wall in cereal, is a D-glucose polymer linked by β-(1,3)(1,4)-glycosidic bonds, it belongs to a short-chain glucan with a low molecular weight ranging within 5.3–257.2 kDa [1,2,3,4]
Oat flours with higher protein contents are from Bayou 9 (16.30%), Baiyan 2 (16.05%) and Baiyan 15 (15.94%) while the lower protein content was from Baiyan 14 (13.99%)
The solvent retention capacities (SRCs) of the oat flours increased when the solvents turned from neutral (Water and NaCl) to acidic (5% lactic acid) or alkaline (5% Na2CO3, CaCl2, FeCl3, pH 10 NaOH and pH 10 Na2CO3), and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3) decreased
Summary
Introduction βGlucan, a predominant non-starch polysaccharide from the cell wall in cereal, is a D-glucose polymer linked by β-(1,3)(1,4)-glycosidic bonds, it belongs to a short-chain glucan with a low molecular weight ranging within 5.3–257.2 kDa [1,2,3,4]. In the FIA using fluorescence spectroscopy, a fluorescent substance can be combined with β-glucan, increasing its own fluorescence intensity and the fluorescence intensity increment is quantitively related with β-glucan content within certain limits. This relation is affected by fluorescence-emitting intensities of the fluorescent substance as well as testing conditions. In the HPLC method, β-glucan is hydrolyzed into oligosaccharides by means of endo-(1,3)(1,4)-β-D-glucose hydrolase and the oligosaccharides are isolated using C18 column. There are four solvents: deionized water, 50% sucrose, 5% Na2CO3 and 5% lactic acid, commonly adopted to measure flour solvent retention capacity (SRC), resulting in four evaluation indexes for wheat flour qualities. Glutelin is lactic acid SRC (LASRC)-related, damaged starch is CO3 SRC (SCASRC)-related, pentosan is sucrose SRC (SSRC)-related, and all flour compositions are water SRC (WSRC)-related [12]
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