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标题：Starch Structures and Physicochemical Properties of a Novel Î²-glucan enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction^*
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作者：David G. Stevenson ; Fred J. Eller ; Jay-lin Jane 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2007
卷号：2
期号：4
页码：248-256
DOI：10.3923/ajft.2007.248.256
出版社：Academic Journals Inc., USA
摘要：Starch structures and physico chemical properties of C-trim30, a β-glucan-enriched oat product (32% β-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to evaluate suitability for commercial applications and potential to degrade starch to increase β-glucan concentration. Scanning electron micrographs showed C-trim30 was composed of 200-300 μm long, porous particles. HPSEC equipped with MALLS and RI detectors showed C-trim30 had three peaks, corresponding to amylopectin with weight-average molecular weight (M_w) of 1.0x10⁸, breakdown amylopectin product (M_w 1.1x10⁷) and amylose (M_w 1.7x10⁶). β-glucans were not observed due to HPSEC column absorption. C-trim30 amylopectin M_w and gyration radii increased after SCD suggesting aggregation of molecules occurred. No thermal transitions were observed for C-trim30 heated 0-150°C. C-trim30 pasting properties, measured using Rapid ViscoAnalyser, showed high peak viscosity (291 RVU) at 30°C, high breakdown (200 RVU), final (273 RVU) and setback (183 RVU) viscosity after heated to 95°C while stirred. SCD increased peak (423 RVU) and breakdown (318 RVU) viscosity. C-trim30 heated from 15 to 110°C showed higher water-holding capacity occurred without SCD. SCD oil fatty acid composition of 82% unsaturated was apposite for health-food applications. Study suggests C-trim30 with and without SCD could function as fat substitutes.