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Molecular structure of linear α-glucans (LAGs) and crystallization temperature have great effects on the thermostability and digestibility of recrystallized LAGs, but the recrystallization behaviors of LAGs in response to temperature remain unclear. Here LAGs with different lengths were prepared from amylopectin via chain elongation and debranching. Recrystallization of LAGs at 4 °C yielded B-type crystalline structure with relative crystallinity ranged from 23.7% to 46.1%. With a chain length of 40.2, an A-type allomorph was observed for a slow recrystallization at 50 °C. Differential scanning calorimetry suggested that A-type crystal had a higher thermostability than the B-type crystal, and increasing LAGs' chain length improved the dimension of double helices, whose assembly produced starch crystallites that enhanced the thermostability and decreased the in vitro digestibility of recrystallized LAGs. An improved thermostability of recrystallized LAGs preserved their ordered structures and kept the resistance to digestive enzymes, with a RS content up to 75.4%. • Linear α-glucans (LAGs) with different chain lengths were prepared. • A-type pattern was formed when short LAGs recrystallized at 50 °C. • Increasing LAGs' chain length enlarged the dimension of double helices. • Resistant starch of LAGs correlated positively with gelatinization temperatures. [ABSTRACT FROM AUTHOR]

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates. • Beta-glucan did not interfere in the probiotic viability. • Porridge with beta-glucan was more cohesive and firm food. • Similarity in color and thermographic behavior was observed for flours studied. [ABSTRACT FROM AUTHOR]

[Display omitted] • Carboxymethylated β-glucan (CMP) enhances lactase activity through complexation. • CMP changes lactase structure, exposes active sites, and dissociates aggregates. • CMP stimulates the affinity between lactase and the substrate. • Hydrophobic and electrostatic interactions mainly lead to activation behavior. β-galactosidase (lactase) is commercially important as a dietary supplement to alleviate the symptoms of lactose intolerance. This work investigated a unique activation of CMP (carboxymethylated (1 → 3)- β - d -glucan) on lactase and its mechanism by comparing it with carboxymethyl chitosan (CMCS), an inhibitor of lactase. The results illustrated that the secondary and tertiary structures of lactase were altered and its active sites exposed after complexation with CMP, and dissociation of lactase aggregates was also observed. These changes favored better accessibility of the substrate to the active sites of lactase, resulting in a maximum increase of 60.5 % in lactase activity. Furthermore, the hydrophobic and electrostatic interactions with lactase caused by the carboxymethyl group of CMP were shown to be crucial for its activation ability. Thus, the improvement of lactase activity and stability by CMP shown here is important for the development of new products in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Developing highland barley products is complex, possibly due to the presence of β-glucan in highland barley. This study aims to investigate the impact of β-glucan on the physicochemical properties, microstructure, and molecular interactions of highland barley starch (HBS) during gelatinization and aging. Increasing the β-glucan content significantly reduced peak viscosity, setback viscosity, and breakdown viscosity, indicating altered gelatinization behavior. The β-glucan content increase caused a significant drop in peak viscosity. With 20% β-glucan addition, it reduced by 883 mPa·s, nearly 38%. Rheological analysis showed a transition from a solid-like to a liquid-like texture or quality, ultimately leading to a shear-thinning behavior. Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the interaction between HBS and β-glucan via intermolecular hydrogen bonding, promoting the formation of double helical structures in starch. These findings provide a deeper understanding of the role of β-glucan in the processing of highland barley, highlighting its influence on the starch's properties. [Display omitted] • The addition of β-glucan could significantly alter the physicochemical properties of HBS, including reductions in viscosity, setback and breakdown value, indicating changes in gelatinization behavior. • Rheological analysis revealed that increasing β-glucan content could induce a transition in HBS from a solid-like to a liquid-like state, leading to shear-thinning behavior. • Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) analyses demonstrated that β-glucan interacted with HBS through intermolecular hydrogen bonding, promoting formation of double helical structures. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the integration of cereal and germinated pseudocereals into set-type yogurt mimic, resulting in a novel and nutritious product. Four groups of yogurts mimic, namely CPY-1, CPY-2, CPY-3, and CPY-4, were prepared using different probiotic cultures, including L. acidophilus 21, L. plantarum 14, and L. rhamnosus 296 along with starter cultures. Notably, CPY-2 cultured with L. plantarum and L. rhamnosus and incubated for 12 h exhibited the most desirable attributes. The resulting yogurt demonstrated an acidity of 0.65%, pH of 4.37 and a probiotic count of 6.38 log CFU/mL. The logistic growth model fit revealed maximum growth rates (k, 1/h) and maximum bacterial counts (Nm log CFU/mL) for each CPY variant. The results revealed that CPY-2 significantly improved protein, dietary fiber, phenols and antioxidant capacities compared to the control. Scanning electron microscopy showed more structured and compact casein network in CPY-2, highlighting its superior textural characteristics. Overall, this study demonstrates the incorporation of cereal and germinated pseudocereals into set-type yogurt mimic offers health benefits through increased dietary fiber and β-glucan. • Germinated buckwheat and amaranth bring unique nutritional benefits. • Aims to mimic the creamy texture and tangy flavor of traditional yogurt through careful formulation. • Includes live cultures or probiotics for promoting gut health, like traditional yogurt. • Germinated buckwheat and amaranth increased dietary fiber, beta-glucan in yogurt mimic. • Ideal for those with gluten sensitivities as pseudocereals are naturally gluten-free. [ABSTRACT FROM AUTHOR]

This study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20–31 μm oil droplet size, 105–115 Pa.s viscosity and 60–65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control (p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening. [Display omitted] • A palm fat substitute was formulated using rapeseed oil, linseed meal and β-glucan. • The palm-free cakes contained 75% less saturated fat than the palm-based control. • 100% of the consumer panel preferred the palm-free cakes to the palm-based control. • Linseed proteins contributed to the formation of the emulsion and to cake aeration. • Linseed mucilage and β-glucan further stabilised the emulsion and cake structure. [ABSTRACT FROM AUTHOR]

The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and turbidity of MP were increased to higher levels by OG participation or ultrasound treatment during the two-stage heating. Both OG and ultrasonic treatment promoted the unfolding of MP structure, evidenced by the gradual decrease of α-helix content and fluorescence intensity, as well as the increase of β-sheet content, surface hydrophobicity and sulfhydryl content. Compared to solely OG or ultrasonic treatment, the combination of OG and ultrasound further promoted the unfolding of MP and more sulfhydryl groups were exposed in the pre-heating stage, which was conducive to strengthen the chemical forces between MP molecules. Additionally, AFM analysis revealed that the apparent morphology of the OG combined with ultrasonic treated group exhibited a smoother surface and a more uniform distribution of aggregates. [Display omitted] • OG or ultrasound facilitated the unfolding of low-salt MP during heating. • OG or ultrasound enhanced the chemical forces of low-salt MP during heating. • OG combined with ultrasound made MP aggregates more uniform and larger. • OG combined with ultrasound further promoted thermal aggregation of low-salt MP. [ABSTRACT FROM AUTHOR]

• Hydrocolloids used to reduce starch digestibility are mostly polysaccharides. • There are three mechanisms by which hydrocolloids reduce starch digestibility. • The challenges of hydrocolloids used to reduce starch digestibility are presented. Rapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion. Hydrocolloids used to reduce starch digestibility are mostly polysaccharides like xanthan gum, pectin, β-glucan, and konjac glucomannan. Their effectiveness is related to their source and structure, mixing mode of hydrocolloid/starch, physical treatment, and starch processing. The mechanisms of hydrocolloid action include increased system viscosity, inhibition of enzymatic activity, and reduced starch accessibility to enzymes. Reduced starch accessibility to enzymes involves physical barrier and structural orderliness. In the future, physical treatments and intensity used for stabilizing hydrocolloid/starch complex, risks associated with different doses of hydrocolloids, and the development of related clinical trials should be focused on. Besides, investigating the effect of hydrocolloids on starch should be conducted in the context of practical commercial applications rather than limited to the laboratory level. [ABSTRACT FROM AUTHOR]

Mechanism of β-glucan regulating starch digestion after spray drying treatment. [Display omitted] • Effect of β-glucan on the digestibility of highland barley starch under spray drying was studied. • β-glucan affected the digestibility of highland barley starch depending on its concentration. • Spray drying enhanced the effect of β-glucan on the digestibility of highland barley starch. • β-glucan affected the amorphous regions of highland barley starch more after spray drying. • β-glucan dispersed more evenly in the starch system after spray drying. This study investigated the effects of β-glucan (0–6%) on the physicochemical properties, structure, and in vitro digestibility of highland barley starch (HBS) under spray drying (SD). SD significantly enhanced the inhibitory effect of 6% β-glucan on the in vitro digestibility and glucose diffusion of HBS. After SD, the addition of β-glucan at 4% and 6% concentration significantly increased the pasting temperatures of starch while decreased the rheological properties. Thermal properties demonstrated that β-glucan improved the thermal stability and residue content of HBS at 600°C, lowered its maximum loss rate, and maintained its thermal stability after SD. Structural properties showed that β-glucan affected greatly on amorphous regions of HBS after SD. Additionally, β-glucan dispersed more evenly in the starch system and experienced hydrogen bonding with starch after SD. This study presents a novel approach to enhancing the inhibitory effect of β-glucan on starch digestion. [ABSTRACT FROM AUTHOR]

• High moisture extrusion of SPI with BG is explored for the production of vegetable protein meat. • Extrudates containing 4% BG have well ordered and stabilized structures. • The increase in the content of ɑ-helix + β-sheet promotes the formation of ordered structure. • S2 and S1-S2 maintained the interaction between BG and SPI. This study is focused on exploring the effect of twin-screw high-moisture extrusion technology on the physico-chemical properties of β-glucan-soybean protein isolate (SPI-BG) extrudates. Different proportions (0 %, 1 %, 2 %, 3 %, 4 %, 5 %) of oat β-glucan (BG) were added with soybean protein isolate (SPI) to prepare SPI-BG extrudates. Results showed that the addition of a high quantity of β-glucan (BG) decreased the elastic properties of soy protein isolate (SPI) extrudates and then increased. The strengthening of S1-S2-S3 interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was primarily responsible for this trend. Fourier transform infrared (FTIR) spectral analysis was conducted which revealed that BG did not significant affect random coil content of SPI. However, it was observed that α-helix content was increased significantly and the β-sheet content was decreased. An observation was noted in the value of enthalpy (ΔH) change that increased from 115.80 J/g to 159.68 J/g. [ABSTRACT FROM AUTHOR]

• Amylosucrase and pullulanase treatments of amylopectin produced linear α-glucans. • Linear α-glucans were prone to form V-type complexes with unsaturated fatty acid. • Digestibility of the complexes was controlled by their crystalline structure. • The formation of V-type structure improved the stability of unsaturated fatty acid. In this study, waxy corn starch (WCS) was modified by amylosucrase and pullulanase, producing linear starch chains with elongated length that favored the complexation with unsaturated fatty acids (uFAs). Compared to native WCS, the amylosucrase-modified WCS with an average chain length of 47.8 was easier to form V-type complexes with oleic acid, while increasing the degree of unsaturation impeded the formation of V-type complexes. The pullulanase treatment hydrolyzed the branching points of amylosucrase-modified WCS and the linear starch chains could forme V-type complexes with oleic acid, linoleic acid, and linolenic acid, with V-type crystallinity decreasing from 38.2 % to 20.1 %. V-type complexes had a lower thermal stability than the B-type starch crystallites, and their peak melting temperature ranged from 67.2 to 79.0 °C. The content of resistant starch in the complexes was in the range of 21.8 %-40.9 % and the formation of V-type complexes decreased the susceptibility of uFAs to oxygen. [ABSTRACT FROM AUTHOR]

• Cooked naked oat flour (NOF) exhibits higher digestibility than wheat flour (WF). • Endogenous compounds inhibit starch and protein digestibility of both WF and NOF. • Removal of endogenous components changes the protein structure of WF and NOF. • Removal of endogenous nutrients changes the crystallinity from A- to V-type. Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, β-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products. [ABSTRACT FROM AUTHOR]

[Display omitted] • Dextranase can hydrolyze dextran into oligodextrans with various sizes. • Dextranase has great application potential in the sugar-making, oral health care, medicine, and biotechnology industries. • The thermostability of bacterial dextranases is generally better than that of fungal dextranases. • The catalytic mechanisms of dextranase remain largely unknown. Dextran, an α-glucan mainly composed of (α1 → 6) linkages, has been widely applied in the food, cosmetic, and medicine industries. Dextranase can hydrolyze dextran to synthesize oligodextrans, which show prominent properties and promising applications in the food industry. Dextranases are widely distributed in bacteria, yeasts, and fungus, and classified into glycoside hydrolase (GH) 13, 15, 31, 49, and 66 families according to their sequence similarity, structural features, and reaction types. Dextranase, as a dextran-hydrolyzing enzyme, displays great application potential in the sugar-making, oral health care, medicine, and biotechnology industries. Here we mainly focused on presenting the enzymatic properties, structural features, and versatile (potential) applications of dextranase. To date, seven crystal structures of dextranases from GH 13, 15, 31, 49, and 66 families have been successfully solved. However, their molecular mechanisms for hydrolyzing dextran, especially on the size determinants of the hydrolysates, remain largely unknown. Additionally, the classification, microbial distribution, and immobilization technology of dextranase were also discussed in detail. This review discussed dextranase from different aspects with the ambition to present how they constitute the groundwork for promising future developments. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound/microwave combination technology was utilized for pretreatment processing. • Green solvents such as water and 50% ethanol was utilized in the process. • Enzymatic and supercritical CO 2 extraction were carried out from the residue. • SC-CO 2 extracts revealed that pretreatment improved the yields. • US/MW pretreatment and enzymatic extraction did not improve the yields of proteins. This study investigated the multiproduct (fucoidans, β-glucans, proteins, carotenoids, fatty acids, amino acids and polyphenols) valorization of the invasive macroalgae Ascophyllum nodosum within a green biorefinery concept using ultrasound (US), microwave (MW) treatment followed by supercritical CO 2 (SC-CO 2) with co-solvent and enzymatic extraction. Water and 50% aqueous ethanol were used as green extraction solvents. The extraction methods using 50% ethanol as extraction solvent improved the yields of phenolic compounds and glucan and enhanced in vitro antioxidant activity. The characterization of SC-CO 2 extracts revealed that pretreatment with US and MW improved the 2-fold yield of carotenoids, total phenolics and fatty acids. However, US/MW pretreatment and enzymatic extraction did not improve the yields of proteins and free amino acids. Overall, using concurrent green US/MW-assisted extraction methods enhanced the yields of the bioactive compounds in a short duration and provided extracts with a better antioxidant capacity in the field of food applications. [ABSTRACT FROM AUTHOR]

The phase behavior in protein-polysaccharide blended systems is the main factor affecting the physical properties of composite gels; however, the phase behavior at room temperature and during heated gelation is lacking discussion. In this research, extracted grouper myofibrillar protein (MP) and curdlan (CUR) were used as models for the MP-CUR blended system. The phase behavior of the MP-CUR blended system was analyzed using rheology and microstructure analysis, and the accuracy of the phase behavior analysis was verified by measuring the physical indices such as gel properties of the MP-CUR composite gels. At room temperature, MP and CUR showed good co-solubility, so the blended system with 0.8% CUR content obtained the best apparent viscosity, structural recoverability, and other rheological properties. After heating gelation, MP and CUR had strong thermodynamic unaffinity leading to phase separation, and the best storage modulus was obtained for the MP-CUR blended system with 0.6% CUR content. Therefore, it is concluded that 0.6% CUR content is the critical concentration for the MP-CUR blended system. The results were also confirmed by the best gel properties of 0.6% CUR composite gel when the physical properties of the composite gel were determined. The phase behavior evaluation was used to determine the appropriate polysaccharide concentrations as a means to improve the physicochemical properties of the composite gels and to exploit the value of polysaccharides in protein-based food applications., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

• Mixture of soy protein isolate (SPI)-oat β-glucan (OG) was used to extrusion. • Extrusion could be used to induce the Maillard reaction to generate SPI-OG conjugates. • Extrusion treatment at 90 °C and 110 °C could maximize the extent of Maillard reaction. • SPI-OG conjugate obtained by extrusion at 90 °C had the greatest emulsion stability. In this study, extrusion was used to induce Maillard reaction between soy protein isolate (SPI) and oat β-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130 °C) on the structure and emulsifying properties of extruded SPI-OG was investigated. SDS-PAGE and fluorescence spectroscopy provided evidence for the formation of SPI-OG conjugates during extrusion. The results showed that 90 °C and 110 °C extruded SPI-OG had the highest level of degree of glycosylation (were 14.34% and 13.70%, respectively, p > 0.05). Structural analysis found that α-helix content of extruded SPI-OG decreased by 8.93–13.14% compared to mixture of SPI and OG. Meanwhile, extruded SPI-OG had lower protein solubility (29.83–34.38%) and surface hydrophobicity (1549–2027), larger average particle size (2363–4807 nm) and higher emulsion stability (74.33–90.15%). Therefore, these findings may provide a theoretical basis for the development of novel food emulsion stabilizers. [ABSTRACT FROM AUTHOR]

[Display omitted] • Three cultivars each of tritordeum, bread wheat and durum wheat were compared. • Samples were grown in replicate randomised field trials on two sites for two years. • Protein, minerals, phenolics, metabolites and fibre were determined on wholemeals. • Tritordeum had higher contents of protein, minerals, phenolics and betaine. • Durum wheat had lower contents of arabinoxylan and β-glucan fibre. Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat. [ABSTRACT FROM AUTHOR]

Highlights • Q-TOF-MS/MS analysis reveals a novel mode of Eng16A action on barley β-glucan. • Eng16A can cleave (1 → 4)-β-linkages adjacent to two sides of the (1 → 3)-β-linkage. • Insertion of a (1 → 3)-β-linkage makes (1 → 4)-β-linkages prone to cleavage by Eng16A. Abstract We previously reported that an endo-β-1,3(4)- d -glucanase, Eng16A, from C. cinerea shows a higher degradation activity toward barley β-glucan than laminarin. HPAEC-PAD and Q-TOF-MS/MS analyses show that Eng16A-digestion products of barley β-glucan not only contain some oligosaccharides with (1 → 3)-β-linkage adjacent to the reducing end, which is consistent with β-1,3(4)-glucanase-digestion products, but also include some oligosaccharides containing (1 → 4)-β-linkage adjacent to the reducing end which is consistent with cellulase-digestion products. Thus, Eng16A possesses both cellulase and β-1,3(4)-glucanase activities. Because Eng16A does not degrade cellulose, we propose that the insertion of a (1 → 3)-β-linkage among the groups of (1 → 4)-β-linkages may make these (1 → 4)-β-linkages prone to cleavage by Eng16A. Furthermore, Eng16A also possesses transglycosylation activity which leads to some products containing one or a few consecutive (1 → 3)-β-linkages adjacent to the non-reducing end. Therefore, HPAEC-PAD and Q-TOF-MS/MS analyses provide an efficient approach to reveal complicated modes of action of some endo-β-1,3(4)- d -glucanases on barley β-glucan. [ABSTRACT FROM AUTHOR]

• The weakening mechanisms of β-glucan on the gluten system were investigated. • β-glucan significantly reduced the tensile, rheological properties of gluten. • β-glucan destroyed the homogeneity and continuity of the gluten network structure. • β-glucan hinders gluten protein primary and secondary structure formation. The high β-glucan content in barley disrupts the gluten network in dough. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR), and solid-state nuclear magnetic resonance (NMR) techniques were used to clarify how β-glucan affected the quality of the gluten network structure with β-glucan contents of 0–2%. The results suggest that the physical hindrance of the β-glucan gel destroyed the formation of the gluten network structure. When 1.0–2.0% β-glucan was added, the percentage of α-helical structures increased significantly. When the added amount of β-glucan reached 2.0%, the sulfhydryl group (SH) content increased from 8.06 to 10.27 µmol/g, and the disulfide bond (SS) content decreased from 240.09 to 217.38 µmol/g. The interaction between β-glucan and gluten mainly resulted from the interaction of electron-withdrawing groups, such as carbonyl groups (C O) and double bond carbons (C C), and carbon atoms on the side chains of β-glucan, which play an important role in the central structure of glutenin. [ABSTRACT FROM AUTHOR]

[Display omitted] • Novel transglucosidase from T. thermocopriae (Tt TG) was reacted with maltodextrin. • Tt TG produced long-sized isomaltooligosaccharides (l -IMOs) with 10–12 glucose. • l -IMOs were slowly hydrolyzed to glucose at the mammalian α-glucosidase level. • l -IMOs decreased the initial stage of the postprandial glycemic response. • l -IMOs have potential as functional ingredients for regulating glucose homeostasis. Isomaltooligosaccharides (IMOs) are widely used as prebiotic ingredients that promote colon health; however, recent studies revealed that these are slowly hydrolyzed to glucose within the small intestine. Here, novel α-glucans with a higher number of α-1,6 linkages were synthesized from maltodextrins using the Thermoanaerobacter thermocopriae -derived transglucosidase (Tt TG) to decrease susceptibility to hydrolysis and improve slow digestion properties. The synthesized long-sized IMOs (l -IMOs; 70.1% of α-1,6 linkages), comprising 10–12 glucosyl units, exhibited slow hydrolysis to glucose when compared to commercial IMOs under treatment with mammalian α-glucosidase level. In male mice, the ingestion of l -IMOs significantly decreased the post-prandial glycemic response compared to other samples (p < 0.05). Therefore, enzymatically synthesized l -IMOs can be applied as functional ingredients for the modulation of blood glucose homeostasis in obesity, Type 2 diabetes, and other chronic diseases. [ABSTRACT FROM AUTHOR]

• -Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods. • -Variations in flour properties and cookies quality caused by milling were studied. • -The shortening in cookies would help generate V-type starch-lipid complex. • -The content of dietary fiber, β-glucan and V-type complex affects digestibility. • -Findings provide a scientific basis for the development of HB functional foods. Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods. [ABSTRACT FROM AUTHOR]

Oat bran was fermented by filamentous fungi to improve the extractability of β -glucan. Box-Behnken experimental design and response surface methodology were used to obtain the maximum extractability of β -glucan. Inoculum volume, fermentation temperature, and time were evaluated as three variables. Under optimal fermentation conditions, the extractability of β -glucan in oat bran increased to 45.57 ± 1.82% and 51.10 ± 2.32% by Aspergillus niger and Rhizopus oryzae , respectively. The extractability was about 3-fold of that before fermentation (16.86 ± 0.76%). Fermentation of oat bran by Aspergillus niger and Rhizopus oryzae reduced the molecular weight of the extracted β -glucan from 6.74 × 10 5 to 2.84 × 10 5 and 2.20 × 10 5  Da, respectively. Correspondingly, the apparent viscosity of the extracted β -glucan decreased after fermentation. But the increased extractability compensated for the reduced molecular weight in the formation of viscous solution. The molecular structure and cellotriosyl/cellotetraosyl ratio were not affected by filamentous fungi fermentation. [ABSTRACT FROM AUTHOR]

It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxylan content were observed but the modern varieties had higher proportions of soluble arabinoxylan in wholemeals and of β-glucan in semolina. The study therefore provides no evidence that intensive breeding has had negative effects on the contents of dietary fibre components in durum wheat. However, comparison of material grown over two years indicated that the content and composition of arabinoxylan and β-glucan were more stable in the older than in the modern genotypes. The identification of modern cultivars with high viscosity associated with a high content of β-glucan suggests that they are good sources of fibre for human health. [ABSTRACT FROM AUTHOR]

As preharvest sprouting of wheat impairs its use in food applications, postharvest solutions for this problem are required. Due to the high kernel to kernel variability in enzyme activity in a batch of sprouted wheat, the potential of eliminating severely sprouted kernels based on density differences in NaCl solutions was evaluated. Compared to higher density kernels, lower density kernels displayed higher α-amylase, endoxylanase, and peptidase activities as well as signs of (incipient) protein, β-glucan and arabinoxylan breakdown. By discarding lower density kernels of mildly and severely sprouted wheat batches (11% and 16%, respectively), density separation increased flour FN of the batch from 280 to 345 s and from 135 to 170 s and increased RVA viscosity. This in turn improved dough handling, bread crumb texture and crust color. These data indicate that density separation is a powerful technique to increase the quality of a batch of sprouted wheat. [ABSTRACT FROM AUTHOR]

[Display omitted] • ACN-polysaccharides conjugates had enhanced thermal stability compared to ACN. • XG exhibited a superior protective effect on the ACNs. • BG, KGM and XG preserved antioxidant capacities of ACN after thermal processing. • Hydrogen bonding between M3G and BG, KGM and XG occurred. • M3G is largely encompassed with a broad surface of XG molecule through both sides. This study investigated the protective effect of β-glucan (BG), konjac glucomannan (KGM) and xanthan gum (XG) on thermo-stability and antioxidant capacities of blueberry anthocyanins (ACN) and their interaction mechanisms. Twenty-six glycosylated and acylated ACN were identified, and malvidin-3- O -galactose was predominant (36.78 %) in ACN extracts. Three polysaccharides retained colour and stability and antioxidant capabilities of ACN under thermal-treatments (XG > KGM > BG). Rheological properties (shear stress, apparent viscosity) of three polysaccharides were enhanced in presence of ACN. UV–visible spectra, SEM and DLS results indicated that co-aggregation between ACN and specific zones of these polysaccharides was formed. TGA and DSC studies confirmed that introduction of three polysaccharides, especially XG could improve thermostability of ACN. FTIR, and molecular dynamics simulations revealed that thermo-stabilization of polysaccharides-ACN conjugates might be attributed to their intermolecular interactions mainly via hydrogen bindings. The protection by water-soluble polysaccharides foresees novel anthocyanins in food products with increased heat-resistant stability. [ABSTRACT FROM AUTHOR]

• Three arabinoxylans or polygalacturonic acid reduced α-glucosidase inhibition of EGCG. • Two β-glucans remained α-glucosidase inhibition of EGCG. • Soluble dietary fibres (SDFs) maintained competitive inhibition character of EGCG. • SDF-EGCG-glucosidase tricomplex formed due to EGCG-SDF and EGCG-enzyme bindings. • Tricomplex reduced hydrogen bondings but remained π-stackings in EGCG-enzyme binding. The effects of soluble dietary fibres (SDFs) on α-glucosidase inhibition of EGCG were studied. Three arabinoxylans and polygalacturonic acid (PGA) significantly decreased inhibitory activity of EGCG against α-glucosidase, while two β-glucans hardly affected the inhibition. Although arabinoxylans and PGA weakened the competitive inhibition character of EGCG, they maintained the fluorescence quenching effect of EGCG. Then, arabinoxylans and PGA significantly decreased the particle size and turbidity of EGCG-enzyme complex. These results suggest that there formed SDFs-EGCG-enzyme ternary complexes. The stronger decreasing-effects of arabinoxylans and PGA on α-glucosidase inhibition of EGCG than β-glucans resulted from the stronger non-covalent interactions of arabinoxylans and PGA with EGCG. This is considered to arise from the short-branches of arabinoxylans that provided more opportunity for capturing EGCG, and from the strong polarity of PGA carboxyl that promoted hydrogen bondings with EGCG. Conclusively, SDFs should be considered as an impact factor when evaluating α-glucosidase inhibition of dietary polyphenols. [ABSTRACT FROM AUTHOR]

Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studied. Commercially cultivated and wild growing mushrooms were analysed for their beta-glucan contents. Enzymatic determinations of all glucans, alpha-glucans and beta-glucans in 39 mushrooms species were performed, leading to very remarkable results. Many wild growing species present high beta-glucan contents, especially Bracket fungi. The well-known cultivated species Agaricus bisporus , Lentinula edodes and Cantharellus cibarius as well as most screened wild growing species show higher glucan contents in their stipes than caps. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fluorescent Brightener 28 dyes only curdlan structures. • Calcofluor White Stain is an effective dye of various β-glucans in dairy products. • β-Glucan significantly affects the structure in yogurt and processed cheese spread. • The CLSM technique allows the visualization of various β-glucan structures. • Triple staining protocol of β-glucan in dairy products. The aim of this study was to determine the applicability of commonly used dyes (CWS and CFB) to stain different types of β-glucans in water and selected, most popular, dairy products for CLSM imaging analysis. Structurally different pure β-glucan preparations: curdlan-CU, oat β-glucan-OG and scleroglucan-SC were tested. Our study showed for the first time that CWS is a dye with a specific affinity for all analyzed β-glucans, while CFB is suitable for curdlan labeling only. Despite the technological processes, β-glucans structures in dairy products are similar to those in aqueous suspension forms; each of the β-glucans forms a different and characteristic structure, ranging from spindle-shaped and branched till granular. The presented results for the first time systematize the knowledge on CWS and CFB applicability in β-glucan CLSM staining and allow future researchers to correctly analyze simultaneously stained β-glucan, fat, and protein in a complex matrix as dairy products. [ABSTRACT FROM AUTHOR]

• A sequential extraction revealed the different recalcitrance of mushroom β-glucans. • P. ostreatus contained the greatest amount of water-soluble β-glucans. • A recalcitrant β-glucan was mainly present in the residue from G. frondosa. • β-Glucans were present in aqueous and alkaline fractions of L. edodes. • Good amounts of soluble protein were extracted from the three mushroom species. In this work, a sequential fractionation protocol (cold and hot aqueous and alkaline extractions) and detailed compositional analysis (gross composition, monosaccharide analysis, FTIR, TGA) was applied to three relevant mushrooms in terms of global production (Grifola frondosa , Lentinula edodes and Pleurotus ostreatus) aiming to understand what is preferentially extracted during fractionation and how β-glucan extraction is affected by mushroom source. Room temperature aqueous extracts showed highest overall yields (56.3–82%) consisting of proteins, sugars and polyphenols. β-glucan content was highest in P. ostreatus and was concentrated in the more soluble fractions. On the contrary, a recalcitrant β-glucan in G. frondosa was mainly present in the residue (7.38%). L. edodes showed β-glucan populations distributed along aqueous and alkaline extracts, higher abundance of non-glucan polysaccharides and higher chitin purity (47.78%) in the residue. This work sets the basis for the rational design of extraction processes aiming to valorise mushroom biomass. [ABSTRACT FROM AUTHOR]

Soy protein-glucan-tannic acid (S-G-T) complex coacervates were prepared by high-intensity ultrasonic processing (US), subcritical water (SW) treatment, and microfluidization homogenization with different pressures (DHPM 500 and 1000) to stabilize Pickering high internal phase emulsions (HIPEs). Our results show that different treatments affect the microstructure and interfacial properties of ternary coacervates by modifying the intermolecular associations between components. In particular, US and DHPM 500 resulted in the formation of ternary complexes with smaller particle sizes and compact network structures. These properties facilitate the capture of oil droplets. S-G-T (US)- and S-G-T (DHPM500)-stabilized HIPEs exhibit gel-like structures, good creaming stability, and high friction coefficients due to the formation of a three-dimensional network in the continuous phase. However, a more uniform droplet distribution, higher viscoelasticity, and reduced friction were observed after storage for 60 days. These results provide a strategy to improve the sensory characteristics of emulsion-based foods after processing., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

[Display omitted] • YG improved the gelation properties of fish myosin. • YG declined the whiteness of myosin gels. • YG facilitated more compact and ordered 3D network structures of myosin gels. • YG enhanced the adsorption capacity of myosin gels to selected flavor compounds. The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the texture properties, gel strength, water holding capacity (WHC), storage modulus and loss modulus of myosin gels, especially at a high salt level, whereas the whiteness declined. Furthermore, myosin gels containing YG displayed a more compact and ordered three-dimensional network structure, accompanied by the increasing immobilization of water in gels. The binding abilities of gels to selected flavor compounds at high salt content were inferior to those at the low salt content. Regardless of the salt level, YG addition boosted the flavor binding capacity of gels, which might be attributed to the unfolding of the protein conformation by exposing more flavor-binding sites, as well as the porous sponge structure of YG with unique adsorption capacity. [ABSTRACT FROM AUTHOR]

• Bioactive compound contents in brown rice improved after solid-state fermentation. • Solid-state fermentation increased dietary bioavailability of bioactive compounds. • Outer cortex was separated from starch endosperm after solid-state fermentation. • Solid-state fermentation had softening, peeling and dissolution act on brown rice. • Aspergillus oryzae and Lactiplantibacillus plantarum performed better than others. The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum , Saccharomyces cerevisiae , Rhizopus oryzae , Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased (p < 0.05). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum , greatly enhanced the bioactive compound content in BR and has great potential in BR processing. [ABSTRACT FROM AUTHOR]

• Pearling reduced the proportion of nutrients except starch and β-glucan. • The bran could be basically removed by pearling 30% of the highland barley weight. • Removing the pericarp could greatly shorten the cooking time of highland barley. • The Peleg model can well-fit simulate the water absorption during cooking of highland barley. • The moderately bound water increased the most of highland barley during cooking. Highland barley (HB) has become popular due to its nutritional benefits, and pearling as a necessary process that could broaden its applications. The influence of pearling on the composition, microstructure, water migration and cooking characteristics of HB was investigated. With different degrees of pearling (DOPs), the levels of nutritious components except for starch and β-glucan, decreased, and the β-glucan content gradually increased and reached a plateau when the DOP was over 15%. Pearling can significantly shorten the cooking time by removing different tissues, and removal of the pericarp layer had significant influence by reducing the cooking time by 17 min (i.e., HB with DOP 5%). From the result of Peleg model fitting and low-field nuclear magnetic resonance spectroscopy, the saturated water absorption of HB did not differ for a DOP 5% and above, and cooking mainly increased the amount of moderately bound water and added small amount of bound water. [ABSTRACT FROM AUTHOR]

Beta-glucan is a polysaccharide widely accepted and used as a functional ingredient due to its positive effects on human health. However, beta-glucan is readily degraded in aqueous systems in presence of a hydroxyl radical generating system such as ascorbic/iron(II). In the present study, we tested whether iron binding proteins; apotransferrin, lactoferrin and ovotransferrin; could prevent the hydroxyl radical mediated degradation of beta-glucan. The radical formation was investigated by ESR spectroscopy and the polysaccharide degradation was monitored by the viscosity loss of the solutions. Apo-transferrin increased the formation of hydroxyl radicals and this related with a faster degradation of beta-glucan. Lactoferrin did not have any effect on the ascorbate induced degradation of beta-glucan, whereas ovotransferrin completely inhibited the hydroxyl radical generation by a system containing ascorbic acid and iron(II). However, the presence of ovotransferrin in beta-glucan decreased the viscosity of the solution, which was accompanied by the apparition of a precipitate, indicating a potential interaction between the protein and beta-glucan. FT-IR analyses indicate the presence of beta-glucan and ovotransferrin in both precipitate and supernatant, as well as the occurrence of interactions between the two compounds. This study reveals that ovotransferrin is a promising candidate for inhibiting the formation of ascorbate/iron(II) induced hydroxyl radicals in beta-glucan solutions. [ABSTRACT FROM AUTHOR]

In food systems, lipid oxidation can cause oxidation of other molecules. This research for the first time investigated oxidative degradation of β-glucan induced by lipid oxidation using an oil-in-water emulsion system which simulated a multi-phased aqueous food system containing oil and β-glucan. Lipid oxidation was monitored using peroxide value and hexanal production while β-glucan degradation was evaluated by viscosity and molecular weight measurements. The study showed that while lipid oxidation proceeded, β-glucan degradation occurred. Emulsions containing β-glucan, oil and ferrous ion showed significant viscosity and molecular weight decrease after 1 week of oxidation at room temperature. Elevated temperature (40 °C) enhanced the oxidation reactions causing higher viscosity drop. In addition, the presence of β-glucan appeared to retard the hexanal production in lipid oxidation. The study revealed that lipid oxidation may induce the degradation of β-glucan in aqueous food systems where β-glucan and lipids co-exist. [ABSTRACT FROM AUTHOR]

• Highly methylated pectin was extracted from sweet potato leaves (SPL). • SPL pectin showed excellent water-holding capacity and emulsion stability. • SPL pectin showed better bile salts and fat absorption capacity than oat β-glucan. • SPL pectin was heat stable with a high denaturation temperature. • In vitro digestibility of noodles showed dose–response inhibition with SPL pectin. Underutilised agricultural biomass is a rich source of food ingredients. In this study, pectin from Ipomoea batatas (Margarita) leaves (SPL, or sweet potato leaves) was extracted and evaluated for its physicochemical and functional properties. SPL pectin was composed of galacturonic acid (55.21 ± 2.57%), with a high methylation level of 61.60% and an acetylation level of 3.27%. In comparison to commercially available oat beta-glucan (Promoat® β-glucan), SPL pectin achieved better water holding capacity and emulsion stability index. In vitro starch digestibility test also revealed a dose–response inhibitory effect with increased SPL pectin in both wheat and rice noodles, respectively. Based on these findings, SPL leaves could potentially be upcycled into new functional food ingredients, thereby achieving an effective valorisation process. [ABSTRACT FROM AUTHOR]

• Oats are rich source of beta-glucan and phenolic compounds. • Processing techniques alter beta-glucan properties and affects its efficacy. • Oats lower blood pressure and studies are needed to further reveal its potential. Oats are a rich source of a soluble fibre, beta-glucan, phenolic compounds, as well as functional lipid and protein components that could potentially aid in preventing and managing hypertension. Processing techniques commonly used to manufacture oat based foods have been shown to improve its physiological efficacy. Hypertension is a common condition that is a risk factor for cardiovascular disease, a primary cause of mortality worldwide. Though exercise and pharmacological interventions are often used in the management of hypertension, diet is an incredibly important factor. One preclinical study and a handful of clinical studies have shown that oat components/products are effective in lowering blood pressure. However, research in this area is limited and more studies are needed to elucidate the anti-hypertensive potential of oats. [ABSTRACT FROM AUTHOR]