Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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In vitro Cholesterol Adsorption Activity of Oat Gum

귀리로부터 추출된 수용성 Gum의 in vitro Cholesterol 흡착능

  • Seo, Yong-Ki (Dept. of Food Science and Technology, Keimyung University) ;
  • Whang, Key (Dept. of Food Science and Technology, Keimyung University)
  • 서용기 (계명대학교 식품가공학과) ;
  • 황기 (계명대학교 식품가공학과)
  • Published : 1998.08.01
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Abstract

Oat gum, a soluble dietary fiber, was extracted from rolled oat and the content of $\beta$-glucan and the cholesterol adsorption activity of oat gum were examined. The content of oat gum extracted from rolled oat was 5.15% and the amount of $\beta$-glucan in the oat gum was 29.48%. Most of the cholesterol adsorption of oat gum occurred within 10 hours in the dialysis cell and the cholesterol adsorption activity of oat gum was between 12 to 25%.

Keywords

References

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