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Abstract

Iron availability and degradation of (1 -> 3,1 -> 4)-beta-D-glucan (beta-glucan) in three whole grain porridges made from two optimised barley malts and unprocessed barley were studied in a dynamic gastrointestinal model. The malting processes, with steeping at 15 or 48 C with lactic acid (LA), enabled a complete reduction of phytate by subsequent soaking of ground malt, still with well preserved beta-glucan. Iron dialysability and iron uptake by Caco-2 cells were higher in phytate reduced porridges, compared to the reference porridge. During simulated digestion, the extractability of beta-glucan increased and the Calcofluor average molecular weight decreased for all porridges, indicating a gradual degradation during passage through the model. The degradation rate, however, appeared lower in porridge prepared from malted barley steeped at 48 degrees C with LA. The gastrointestinal model ranked iron availability according to human absorption data and showed high repeatability when evaluating changes in beta-glucan. The results indicate the potential for using high temperature steeping with LA to yield improved iron availability combined with reduced degradation of beta-glucan in the small intestine, maintaining the beneficial properties of barley. (c) 2005 Elsevier Ltd. All rights reserved.

Keywords

iron availability; phytate; (1 -> 3,1 -> 4)-beta-glucan; in vitro digestion; barley

Published in

Journal of Cereal Science
2005, volume: 42, number: 2, pages: 243-254
Publisher: ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.jcs.2005.04.002

Permanent link to this page (URI)

https://res.slu.se/id/publ/7168