Food Science and Human Nutrition Publications Food Science and Human Nutrition 6-20-2012 Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding Hyun Jung Kim Iowa State University,
[email protected] Pamela J. White Iowa State University,
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[email protected]. Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding Abstract Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line “N979” (7.45% β-glucan) was mixed with water and heated to make oat slurry. Heated oat slurries were treated with α-amylase, lichenase, and/or proteinase to remove starch, β-glucan, and/or protein. Oat slurries treated with lichenase or lichenase combined with α-amylase and/or proteinase reduced the molecular weight of β-glucan.