燕麦β-葡聚糖含量及其检测方法研究进展
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摘要
燕麦β-葡聚糖具有独特的生理功效,对β-葡聚糖开展研究可促进燕麦资源的开发和利用。综述了燕麦β-葡聚糖结构、国内外不同燕麦资源β-葡聚糖含量差异,对比分析了检测燕麦β-葡聚糖含量的不同方法,提出采用近红外光谱技术检测燕麦β-葡聚糖对加快燕麦品质育种进度具有重要意义。
gulcan from oats has unique physiological effects, so that researching β-glucan can improve the exploitation and utilization of oat resources. In this paper, the structure of β-glucan, and content difference of β-glucan among oat resources were reviewed. As well as different methods for detecting β-glucan content from oats were compared and analyzed. It was suggested that the near infrared spectroscopy(NIRS)could be an effective detection tool for β-glucan content in oat quality breeding process.
gulcan from oats has unique physiological effects, so that researching β-glucan can improve the exploitation and utilization of oat resources. In this paper, the structure of β-glucan, and content difference of β-glucan among oat resources were reviewed. As well as different methods for detecting β-glucan content from oats were compared and analyzed. It was suggested that the near infrared spectroscopy(NIRS)could be an effective detection tool for β-glucan content in oat quality breeding process.
引文
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[36]周凡,阮景军,赵丽那,等.两个群体燕麦资源β-葡聚糖含量的相关分析[J].云南大学学报,2018,40(2):382-388.
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[40]MCCLEARY B V,CODD R. Measurement of(1-3)(1-4)-β-D glucan in barley and oats:a streamlined enzymic procedure[J].Journal of the Science of Food and Agriculture,1991,53:303-312.
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[47]游景水.高效液相色谱法测定保健食品中β-葡聚糖[J].食品安全质量检测学报,2018,9(1):34-38.
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[2] BELLATO S,DEL FRATE V,REDAELLI R. Use of near infrared reflectance(NIR)and transmittance(NIT)coupled to robust calibration for the evaluation of nutritional value in naked oats[J]. Journal of Agricultural and Food Chemistry,2011,59(9):4349-4360.
[3]中国农业科学院作物品种资源研究所.中国燕麦品种资源目录(第二辑)[M].北京:中国农业出版社,1996:2-79.
[4]马晓凤,刘森.燕麦品质分析及产业化开发途径的思考[J].农业工程学报,2005,21(Z1):242-244.
[5]PETERSON D M,WOOD D F. Composition and structure of high oil oat[J]. Journal of Cereal Science,1997,26(1):121-128.
[6] WHITEHEAD A,BECK E J,TOSH S. Cholesterol-lowering effects of oatβ-glucan:a meta-analysis of randomized controlled trials[J].American Journal of Clinical Nutrition,2014,100:1413-1421.
[7] WOLEVER T M S,TOSH S M,GIBBS A L,et al. Physicochemical properties of oatβ-glucan influence its ability to reduce serum LDL cholesterol in humans:a randomized clinical trial[J]. American Journal of Clinical Nutrition,2010,92(4):723-732.
[8]REGAND A,TOSH S M,WOLEVER T M S,et al. Physicochemical properties ofβ-glucan in differently processed oat foods influence glycemic response[J]. Journal of Agricultural and Food Chemistry,2009,57:8831-8838.
[9]TOSH S M. Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products[J].European Journal of Clinical Nutrition,2013,67:310-317.
[10] ABBASI N N,PURSLOW P P. Oatβ-glucan depresses SGLT1-and GLUT2-mediated glucose transport in intestinal epithelial cells(IEC-6)[J]. Nutrition research,2016,36:541-552.
[11] DONGOWSKI G,HUTH M,GEBHARDT E. Steroids in the intestinal tract of rats are affected by dietary fibre-rich barley-based diets[J]. British Journal of Nutrition,2003,90:895-906.
[12] KANJAN P,SAHASRABUDHE N M,DE HAAN B J,et al. Immune effects of b-glucan are determined by combined effects on Dectin-1,TLR2,4 and 5[J]. Journal of Functional Foods,2017,37:433-440.
[13]US Food and Drug Administration. FDA final rule for federal labeling:health claims;oats and coronary heart disease[J]. Journal of Nutrition,1997,62(15):3583-3601.
[14]EFSA Panel on Dietetic Products,Nutrition and Allergies. Scientific opinion on the substantiation of health claims related to beta glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations,increase in satiety leading to a reduction in energy intake,reduction of post-prandial glycaemic responses,and"digestive function"pursuant to article 13 of regulation(EC)No 1924/2006[J]. EFSA Journal,2011,9(6):2207.
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[17] WELCH R W. The oat crop:production and utilization[M]. London:Chapman and Hall,1995:1-41.
[18] WOOD P J. Relationships between solution properties of cerealβ-glucan and physiological effects a review[J]. Trends in Food Science&Technology,2002,13:313-320.
[19]LAZARIDOU A,BILIADERIS C G. A comparative study on structure-function relations of mixed-linkage(1-3)(1-4)linear beta-D-glucan[J]. Food Hydrocolloids,2004,18:837-855.
[20] REDAELLI R,DEL FRATE V,BELLATO S. Genetic and environmental variability in total and soluble b-glucan in European oat genotypes[J]. Journal of Cereal Science,2013,57:193-199.
[21] ZIELKE C,KOSIK O,AINALEM M L,et al. Characterization of cereal b-glucan extracts from oat and barley and quantification of proteinaceous matter[J]. PLo S ONE,2017,12:1-16.
[22]DEMIRBAS A. Beta-glucan and mineral nutrient contents of cereals grown in turkey[J]. Food Chemistry,2005,90:273-277.
[23] AGBENORHEVI J K,KONTOGIORGOS V,KIRBY A R,et al.Rheological and microstructural investigation of oat beta-glucan isolates varying in molecular weight[J]. International Journal of Biological Macromolecules,201,49:369-377.
[24]ZIELKE C,STRADNER A,NILSSON L. Characterization of cereal b-glucan extracts:Conformation and structural aspects[J]. Food Hydrocolloids,2018,79:218-227.
[25]魡MAN P,GRAHAM H. Analysis of total and insoluble mixed-linked(1-3),(1-4)b glucans in barley and oats[J]. Journal of Agricultural&Food Chemistry,1987,35:704-709.
[26] JOHANSSON L,TUOMAINEN P,YLINEN M,et al. Structural analysis of water-soluble and-insoluble b-glucans of whole-grain oats and barley[J]. Carbohydrate Polymers,2004,58:267-274.
[27] ANTTILA H,SONTAG-STROHM T,SALOVAARA H. Viscosity of betaglucan in oat products[J]. Journal of the Science of Food and Agriculture,2004,13:80-87.
[28]WOOD P J. Cerealβ-glucans in diet and health[J]. Journal of Cereal Science,2007,46:230-238.
[29]AJITHKUMAR A,ANDERSSON R. Content and molecular weight ofβ-glucan in american and swedish oat samples[J]. Journal of Agricultural and Chemistry,2005,53:1205-1209.
[30]GAJDOSOVA A,PETRULAKOVA Z. The content of water-soluble and water-insolubleβ-glucans in selected oats and barley varieties[J]. Cabohydrate Polymers,2007,70:46-52.
[31] SIKORA P,TOSH S M,BRUMMER Y,et al. Indenfication of highβ-glucan oat lines and localization and chemical characterization of their seed kernelβ-glucan[J]. Food Chemistry,2013,137:83-91.
[32]邓万和,王强,吕耀昌,等.品种和环境效应对燕麦β-葡聚糖含量的影响[J].中国粮油学报,2005,20(2):30-32.
[33]郑殿升,吕耀昌,田长叶,等.中国裸燕麦β-葡聚糖含量的鉴定研究[J].植物遗传资源学报,2006,7(1):54-58.
[34]张海芳,赵丽芹,苏晓燕,等.品种和地区效应对燕麦β-葡聚糖含量的影响[J].粮食与饲料工业,2013(8):34-36.
[35]欧阳韶晖,米雅清,王青,等. 2013年中国燕麦区试品种(系)主要营养品质分析[J].麦类作物学报,2016,36(4):455-459.
[36]周凡,阮景军,赵丽那,等.两个群体燕麦资源β-葡聚糖含量的相关分析[J].云南大学学报,2018,40(2):382-388.
[37]齐冰洁,刘景辉,张智勇,等.燕麦不同品种β-葡聚糖的积累及差异性研究[J].种子,2008,27(9):37-39.
[38]林伟静,吴广枫,王强,等.燕麦及其制品β-葡聚糖含量测定方法比较[J].食品工业科技,2011,32(6):417-420.
[39]张如,戴巧玲,吴小燕,等.分光光度法测定燕麦β-葡聚糖含量[J].中国粮油学报,2016,31(6):140-145.
[40]MCCLEARY B V,CODD R. Measurement of(1-3)(1-4)-β-D glucan in barley and oats:a streamlined enzymic procedure[J].Journal of the Science of Food and Agriculture,1991,53:303-312.
[41] AOAC. Method 995.16β-D-Glucan in barley and oats dtreamlined rnzymatic method[S]. St Paul,MN,USA:American Association of Official Agricultural Chemists,2000.
[42]柴继宽,胡凯军,赵桂琴,等.燕麦β-葡聚糖研究进展[J].草业科学,2009,26(11):57-63.
[43] KUREK M A,KARP S,STELMASIAK A,et al. Effect of natural flocculants on purity and properties ofβ-glucan extracted from barley and oat[J]. Carbohydrate Polymers,2018,188:60-67.
[44]张江宁,田志芳,梁霞.燕麦品种和产地与β-葡聚糖含量的关系研究[J].农产品加工,2014(3):46-47.
[45]汪海波,刘大川,谢笔钧,等.改进荧光法测定β-葡聚糖含量研究[J].中国粮油学报,2004,19(1):70-74.
[46] WOOD P J,FULCHER R G. Interaction of some dyes with cerealβ-glucan[J]. Cereal Chemistry,1978,55:952-966.
[47]游景水.高效液相色谱法测定保健食品中β-葡聚糖[J].食品安全质量检测学报,2018,9(1):34-38.
[48] SCHMIDT J,GERGELY S,SCHBNLECHNER R. Comparison of different types of NIR instruments in ability to measure b-glucan content in naked barley[J]. Cereal Chemistry,2009,86:398-404.
[49] OSBORNE B G. Applications of near infrared spectroscopy in quality screening of early-generation material in cereal breeding programmes[J]. The Journal of Near Infrared Spectroscopy,2006,14:93-101.
[50]NORDEY T,JOAS J,DAVRIEUX F,et al. Robust NIRS models for non-destructive prediction of mango internal quality[J]. Scientia Horticulturae,2017,216:51-57.
[51] CHEN J,ZHU S P,ZHAO G H. Rapid determination of total protein and wet gluten in commercial wheat flour using si SVR-NIR[J].Food Chemistry,2017,221:1939-1946.
[52] BAGCHI T B,SHARMA S,CHATTOPADHYAY K. Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran[J]. Food Chemistry,2016,191:21-27.
[53] BAGCHI T B,SHARMA S,CHATTOPADHYAY K. Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran[J]. Food Chemistry,2016,191:21-27.
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