ArticleFoods (Basel, Switzerland)2024
Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties.Gels (Basel, Switzerland) · 2026Article
- A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications.Food chemistry: X · 2025Article
- Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Antioxidants (Basel, Switzerland) · 2025Article
- Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species.Foods (Basel, Switzerland) · 2025Article
- Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles.Foods (Basel, Switzerland) · 2024Article
- Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
Funding
Abstract
The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods.
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Registered trials
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