Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough

doi:10.7506/spkx1002-6300-200921074

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 320-323.doi: 10.7506/spkx1002-6300-200921074

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Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough

ZHANG Kun1，HUANG Wei-ning1,*，DU Guo-cheng2，WANG Hong-zi3，ZHOU Joe4，BOISVERT Johanne4

1. State Key Laboratory of Food Science and Technology, Jiangnan University,Wuxi 214122, China；2. School of Biotechnology,
Jiangnan University, Wuxi 214122, China；3. Fujian Fuma Food Group Co. Ltd., Jinjiang 330011, China；4. Agriculture and
Agri-Food Canada, International Scientific Cooperation Bureau, Ottawa KIA 0C5, Canada

Received:2009-08-05 Online:2009-11-01 Published:2010-12-29
Contact: HUANG Wei-ning1 E-mail:wnhuang@jiangnan.edu.cn

Abstract

Abstract:

Spontaneously-fermented (at 30 or 35℃) and L. sanfranscensis-fermented oat sourdough was compared for differences in changes in content and molecular weight distribution of β-glucan during fermentation. Results indicated that the highest content of β-glucan was determined in 35 ℃ spontaneously fermented oat sourdough, and the lowest content of β-glucan in L. sanfranscensis-fermented oat sourdough. The molecular weight distribution and molecular weight peak (Mp) in L. sanfranscensis-fermented oat sourdough did not exhibit significant change. Molecular weight of β-glucan ranging 55－2.5 × 104 kD exhibited the highest population in L. sanfranscensis-fermented oat sourdough, which reached 41%. The population of molecular weight of β-glucan of higher than 20 kD in 30 ℃ spontaneously fermented oat sourdough was close to 40%. In addition, the lower molecular weight distribution of β-glucan in 35 ℃ spontaneously fermented oat sourdough was the widest.

Key words: oat sourdough, L. sanfranscensis, &beta, -glucan, molecular weight distribution

CLC Number:

TS201.3

ZHANG Kun1，HUANG Wei-ning1,*，DU Guo-cheng2，WANG Hong-zi3，ZHOU Joe4，BOISVERT Johanne4. Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough[J]. FOOD SCIENCE, 2009, 30(21 ): 320-323 https://doi.org/10.7506/spkx1002-6300-200921074

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Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough

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