<i>In vitro</i> study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine
Natalia Rosa‐Sibakov, Noora Mäkelä, Anna‐Marja Aura, Tuula Sontag‐Strohm, Emilia Nordlund
Abstract
The objective of this work was to evaluate the role of β-glucan molecular weight (<italic>M</italic><sub>w</sub>) and the presence of other carbohydrates on the physiological functionality of oat bran <italic>via</italic> an <italic>in vitro</italic> digestion study.
Topics & Concepts
BranDigestion (alchemy)Food scienceIn vitroChemistryBiochemistryAnimal scienceBiologyChromatographyOrganic chemistryRaw materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyDigestive system and related health