Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method

↓ Direkt till sidans innehåll
↓ Direkt till sidans sekundära innehåll (sidomenyn)

Search: WFRF:(Persson Matilda) > Gastrointestinal Re...

Details
MARC

Ulmius, MatildaLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Tillämpad biokemi,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Pure and Applied Biochemistry,Center for Applied Life Sciences,Department of Chemistry,Faculty of Engineering, LTH (author)

Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method

Article/chapterEnglish2011

Publisher, publication year, extent ...

2011

Numbers

LIBRIS-ID:oai:lup.lub.lu.se:0b3438e5-1389-452f-a494-86348447a8b0
https://lup.lub.lu.se/record/2161484URI
https://doi.org/10.1094/CCHEM-11-10-0169DOI

Supplementary language notes

Language:English
Summary in:English

Part of subdatabase

SwePubSwePub

Classification

Subject category:art swepub-publicationtype
Subject category:ref swepub-contenttype

Notes

The release of soluble dietary fiber is a prerequisite for viscous effects and hence beneficial health properties. A simple in vitro method was adapted to follow the release during gastrointestinal digestion, and the percentage of solubilized fiber was measured over time. beta-Glucan from oat bran was mainly released during gastric digestion while the release of pectin from sugar beet fiber continued in the small intestine. Unmilled fractions of sugar beet fiber released more soluble fiber than oat bran flakes, probably due to the porous structure of sugar beet fiber as a result of manufacturing processes, but also clue to differences in source. Milling to smaller fiber particles significantly improved releasability (from 20 to 55% released beta-glucan and from 50 to 70% released pectin, respectively, after digestion). When milled fibers were included in individual food matrices, the release was reduced by protein and starch matrices (5% beta-glucan and 35% pectin released, respectively) and slowed by fat (45% beta-glucan and 60% pectin released). This may result in a too low or too late release in the upper small intestine to be able to interfere with macronutrient uptake. The method may be suitable for predicting the gastrointestinal release of soluble dietary fibers from food matrices in the development of healthy food products.

Subject headings and genre

Added entries (persons, corporate bodies, meetings, titles ...)

Johansson Persson, AnnaLund University,Lunds universitet,Tillämpad biokemi,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Pure and Applied Biochemistry,Center for Applied Life Sciences,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)tbio-ajo (author)
Immerstrand, TinaLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)inl-cis (author)
Bergenståhl, BjörnLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)livt-bbe (author)
Önning, GunillaLund University,Lunds universitet,Tillämpad biokemi,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Pure and Applied Biochemistry,Center for Applied Life Sciences,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)inl-gon (author)
LivsmedelsteknikAvdelningen för livsmedel och läkemedel (creator_code:org_t)

Related titles

In:Cereal Chemistry88:4, s. 385-3900009-0352

Internet link

Find in a library

Cereal Chemistry (Search for host publication in LIBRIS)

To the university's database

Find more in SwePub

By the author/editor: Ulmius, Matilda; Johansson Persso ...; Immerstrand, Tin ...; Bergenståhl, Bjö ...; Önning, Gunilla

About the subject

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

NATURAL SCIENCES: NATURAL SCIENCES; and Biological Scien ...; and Biochemistry and ...

Articles in the publication: Cereal Chemistry

By the university: Lund University

Search outside SwePub

Extend your search to:: Google; Google Book Search; Google Scholar

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

LIBRIS.kb.se