燕麦和β-葡聚糖.pdf

Oat and beta-glucan: current definitions, analysis methods, regulations and claims Overview of the session Definition of beta-glucan Range of different oat products ingredients on the market Analysis of beta-glucan Beta-glucan health effects _____ Current national claims Formulation of common view/suggestion for the new EU- regulation Definition of beta-glucan Beta-glucans come from many sources: Cereals Fungi Algea and phytoplankton Gram-negative bacteria Cereals – mainly oat and barley Bakers yeast – Brown seaweed – Alcaligenes faecalis Islandic moss (lichen) Saccharomyces laminaria spp. var. myxogenes cerevisiae Examples of different structure and functionality Cereals: -(13),(14)-D-glucan Lichenan: -(13),(14)-D-glucan Yeast: -(13),(16)-D-glucan Algea, laminarin: -(13),(16)-D-glucan Bacterial expopolysaccharide, Curdlan: -(13),D-glucan Beta-glucans from cereals OATS BARLEY Located in the outer Evenly distributed in endosperm the endosperm (subaleurone layer) Peterson Wood et al. 1997 Andersson et al. 1999 Oat grain Oat hull ß Unpalatable cellulose rich outer covering of the seed ß Hulls are removed by dehulling process Oat groat ß Palatable part of the oat ß Enzymes are inactivated to enable longer shelf life Oat bran ß Bran enriched flour particles ß Mainly subaluerone cell layers of the seed ß Dietary fiber is concentrated in the bran fraction Oat endosperm ß Inner cells of the seed ß Starch rich material ß Also endosperm flour contains su