In:
Cereal Chemistry, Wiley, Vol. 85, No. 2 ( 2008-03), p. 211-217
Abstract:
Oat bran muffins, containing 4 or 8 g of β‐glucan per two‐muffin serving, were prepared with or without β‐glucanase treatment to produce a range of β‐glucan molecular weights from 130,000 to just over 2 million. Following an overnight fast, the glycemic responses elicited by the untreated and treated muffins was measured in 10 healthy subjects and compared with a control whole wheat muffin. Taken all together, the 4‐g β‐glucan/serving muffins reduced blood glucose peak rise (PBGR) by 15 ± 6% compared with the control. The 8‐g β‐glucan/serving muffins had a significantly greater effect (44 ± 5% reduction compared with the control, P 〈 0.05). The efficacy of the muffins decreased as the molecular weight was reduced from a 45 ± 6% reduction in PBGR ( P 〈 0.05) for the untreated muffins (averaged of both serving sizes) to 15 ± 6% ( P 〈 0.05) for muffins with the lowest molecular weight. As the molecular weight was reduced from 2,200,000 to 400,000, the solubility of the β‐glucan increased from a mean of 44 to 57%, but as the molecular weight was further decreased to 120,000, solubility fell to 26%. There was a significant correlation ( r 2 = 0.729, P 〈 0.001) between the peak blood glucose and the product of the extractable β‐glucan content and the molecular weight of the β‐glucan extracted.
Type of Medium:
Online Resource
ISSN:
0009-0352
,
1943-3638
DOI:
10.1094/CCHEM-85-2-0211
Language:
English
Publisher:
Wiley
Publication Date:
2008
detail.hit.zdb_id:
2016053-7
