Production of oat hydrolysates with a low degree of starch saccharification

• Autorzy: Gibinski M.
• Języki publikacji: EN

Abstrakty

EN

The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.

Słowa kluczowe

EN

starch; Nervanaze T preparation; oat; beta-glucan; hydrolysate; enzymatic hydrolysis; starch maltodextrin; fat replacer; laboratory condition

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.295-300,fig.,ref.

Twórcy

autor

Gibinski M.

• Agricultural University of Krakow, Balicka 122, Krakow, Poland

Bibliografia

• 1. Anonymous, New Product News/GNPD Staff. A Strong Prelude. 2000, Prepared Foods. April, 67.
• 2. Anonymous, USDA’s Oatrim replaces fat in many food products. Food Technol., 1990, 10, 100.
• 3. Brookes J.R., Griffin V.K., Saccharide analysis of corn syrup solids and maltodextrins using high performance liquid chromatography. Cereal Chem., 1987, 64, 253–262.
• 4. Bryjak J., Enzymatic hydrolysis of starch for maltodextrin and starch syrups. Part I. Enzymes. Biotechnologia, 1999, 44, 180–200 In Polish).
• 5. Dokic-Baucal L., Dokic P., Jakovljevic J., Influence of different maltodextrin on properties of O/W emulsion. Food Hydrocoll., 2004, 18, 233–239.
• 6. Fortuna T., Sobolewska J., Maltodextrins and their application in the food industry. Żywność, Nauka, Technologia, Jakość., 2000, 23, 100–109 (in Polish).
• 7. Gibiński M., Pałasiński M., Untesuchungen ueber die Staerke aus Polnischen hafersorten. Wissenschaftliche Zeitschrift der TH Koethen, 1991, 4, 45–52.
• 8. Gibiński M., Kowalski S., Sady M., Krawontka J., Tomasik P., Sikora M., Thickening of sweet and sour sauces with various polysaccharide combinations. J. Food Eng., 2006, 75, 407–414.
• 9. Hagberg S, A standardized Wohlgemuth methods for alpha amylase activity of wheat and rye. Cereal Chem., 1961, 58, 241–250.
• 10. ICC Standard Method no. 168 Mixed Linkage Beta-Glucan Assay Procedure.
• 11. Inglett G.E., Amylo-oligosaccharide formation from B.stearothermophillus α-amylase action on starches. J. Food Sci., 1990, 55, 560–561.
• 12. Inglett G.E., Newman R.K., Oat β-glucan-amylodextrins: Preliminary preparations and biological properties. Plant Foods Hum. Nutr., 1994, 45, 53–61.
• 13. Konuklar G., Inglett G.E., Warner K., Carriere C.J., Use of β-glucan hydrocolloidal suspension in the manufacture of low‑fat Cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocoll., 2004, 18, 535–545.
• 14. Łomnicki A., Wprowadzenie do statystyki dla przyrodników. 1999, Wydawnictwo Naukowe PWN, Warszawa, pp. 160–164 (in Polish).
• 15. Polish Standard, PN-EN-ISO-5377:2001. Products of starch hydrolysis. Determination of a reducing power and glucose equivalent (in Polish).
• 16. Richter M., Schierbaunm F., Augustat S., Knohch D., Method of producing starch hydrolysis products for use as food additives. 1976a, U.S. Patent 3, 962.465.
• 17. Richter M., Schierbaunm F., Augustat S., Knohch D., Process for the production of starch hydrolysis products. 1976b, U.S. Patent 1,423.780.
• 18. Roller S., Jones S. (ed), Handbook of Fat Replacers. 1996, CRC Press, Inc. New York.
• 19. Sandstedt R.M., Kneen E., Blish M.J., A standardized Wohlgemuth procedure for alpha-amylase activity. Cereal Chem., 1939, 16, 712.
• 20. Sampaio G.R., Castelluci C., Pinto e Silva M., Torres E., Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. J. Food Comp. Anal., 2004, 17, 469–474.
• 21. Sawicka-Żukowska R., Zielińska K., Jędrychowska B., Enzymatic degradation of various types of native starch. Przem. Spoż., 1999, 5, 33–36 (in Polish).
• 22. Volikakis P., Biliaderis C.G., Vamvakas C., Zerfiridis G.K., Effects of a commercial oat β-glucan concentrate on the chemical and sensory attributes of a low-fat white-brined cheese product. Food Res. Int., 2004, 37, 83–94.
• 23. Walczycka M., Gibiński M., Migdał W., Achremowicz B., Tłuścik K., The quality of model sausages with addition of mash oat during 14 days of cold storage. Animal Sci., 2006, 1, 214–216.
• 24. Worrasinchai S., Suphantharika M., Pinjai S., Jamnong P., β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocoll., 2006, 20, 68–78.
• 25. Zgirski A., Gondko R., Obliczenia biochemiczne, 1998, Wyd. Naukowe PWN, Warszawa, 20–24 (in Polish).
• 26. Zoulias E.I., Oreopoulou V., Tzia C., Textural properties of low‑fat cookies containing carbohydrate- or protein-based fat replacers. J. Food Eng., 2002, 55, 337–342.