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Int. J. Mol. Sci. 2017, 18(3), 590; doi:10.3390/ijms18030590

Solvent Retention Capacities of Oat Flour

College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China
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Author to whom correspondence should be addressed.
Academic Editor: Vaclav Vetvicka
Received: 4 February 2017 / Revised: 1 March 2017 / Accepted: 4 March 2017 / Published: 13 March 2017
(This article belongs to the Special Issue Glucan: New Perspectives on Biochemistry and Application)
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Abstract

This study measured the solvent retention capacities (SRCs) of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC), 50% sucrose SRC (SSRC), 5% lactic acid SRC (LASRC), 5% Na2CO3 SRC (SCASRC), NaCl SRC (SCSRC), CaCl2 SRC (CCSRC), FeCl3 SRC (FCSRC), sodium cholate SRC (SCHSRC), NaOH (pH 10) SRC (SHSRC), Na2CO3 (pH 10) SRC (SCABSRC) and SDS (pH 10) SRC (SDSSRC) values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl) to acidic (5% lactic acid) or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3), and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3) increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**), CCSRC (0.82**), SCHSRC (0.80**) and FCSRC (0.78*). SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64*) but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay. View Full-Text
Keywords: β-glucan; solvent retention capacities (SRC); CaCl2; damaged starch; oat flour β-glucan; solvent retention capacities (SRC); CaCl2; damaged starch; oat flour
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Niu, Q.; Pu, Y.; Li, X.; Ma, Z.; Hu, X. Solvent Retention Capacities of Oat Flour. Int. J. Mol. Sci. 2017, 18, 590.

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