Effect of thermal treatments and non-starch fraction on in vitro starch digestibility of oat bran
Xue Bai
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Conceptualization, Data curation, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Meili Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Correspondence
Meili Zhang, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China.
Email: [email protected]
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorYakun Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Investigation, Methodology
Search for more papers by this authorYuanyuan Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Investigation, Methodology
Search for more papers by this authorXinyue Guo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorRui Huo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorXue Bai
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Conceptualization, Data curation, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Meili Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Correspondence
Meili Zhang, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China.
Email: [email protected]
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorYakun Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Investigation, Methodology
Search for more papers by this authorYuanyuan Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Investigation, Methodology
Search for more papers by this authorXinyue Guo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorRui Huo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorAbstract
The effects of removing non-starch constituents like lipids, proteins, and β-glucan on the in-vitro digestibility of oat bran by steaming, microwaving, and hot air drying were investigated in this study. The results showed that the rapidly digestible starch (RDS) content of steaming oat bran decreased significantly (p < 0.05), and the glycemic index (e GI) was the lowest (66.11). The resistant starch (RS) content decreased, and in vitro digestibility, hydrolysis index, and eGI values of pretreated oat bran increased after removing the non-starch constituents. Lipid removal increased in vitro digestibility the most, followed by β-glucan and protein removal. The solubility of oat bran with removing protein increased significantly after steaming and microwaving treatment (p < 0.05). The relative crystallinity of oat bran decreased during steaming and increased after microwave and hot air drying. In conclusion, co-existed components like proteins, fiber and lipids are helpful to a purpose of a low GI and slow starch digestion.
Practical applications
In this study, high value-added utilization of oat bran was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the steaming oat bran with intact structure is helpful for a purpose of low GI and slow starch digestion and is more beneficial to human health.
CONFLICT OF INTEREST
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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