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Characterization and Functional Properties of an Oat Gum Extracted from a Drought Harvested Oat (Avena sativa)

Ramos-Chavira, Naivi (Chemistry Faculty, Autonomous University of Chihuahua)
Carvajal-Millan, Elizabeth (CTAOA, Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A.C.)
Rascon-Chu, Agustin (CTAOV, Research Center for Food and Development, CIAD, A.C.)
Marquez-Escalante, Jorge (CIAD, A.C.)
Santana-Rodriguez, Victor (Chemistry Faculty, Autonomous University of Chihuahua)
Salmeron-Zamora, Juan (Faculty of Agro-Technological Sciences, Autonomous University of Chihuahua)

Publication Information

Food Science and Biotechnology / v.18, no.4, 2009 , pp. 900-903 More about this Journal

Abstract

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.

Keywords

oat gum; ${\beta}-glucan$ ; gelation; emulsion; functional property; food industry;

Citations & Related Records

Times Cited By Web Of Science : 0 (Related Records In Web of Science)
Times Cited By SCOPUS : 0

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