Intestinal degradation of dietary fibre in green beans

Effects of microwave treatments

Maria Svanberg, Tapani Suortti, Margareta Nyman

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw of mainly uronic acid-containing polysaccharides with repeated microwave treatment in the raw material. Thus, the apparent Mw of water-soluble polysaccharides decreased from ~1 550 000 to ~300 000. After the beans had been digested the Mw of the WSP was significantly reduced, to ~100 000, and the differences in Mw seen between various processed raw materials had been evened out. After fermentation the Mw of the WSP decreased further ~10 times. Fibre fermentability was high (~90%) and similar for the various processed beans.
Original languageEnglish
Pages (from-to)245-253
Number of pages9
JournalInternational Journal of Food Sciences and Nutrition
Volume50
Issue number4
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

microwave treatment
green beans
Dietary Fiber
Microwaves
Polysaccharides
dietary fiber
polysaccharides
degradation
Water
raw materials
beans
Uronic Acids
uronic acids
water
water distribution
solubilization
Fermentation
Theoretical Models
Molecular Weight
fermentation

Cite this

Svanberg, Maria ; Suortti, Tapani ; Nyman, Margareta. / Intestinal degradation of dietary fibre in green beans : Effects of microwave treatments. In: International Journal of Food Sciences and Nutrition. 1999 ; Vol. 50, No. 4. pp. 245-253.
@article{b9152efcce2449a09b7b786c9dd6d573,
title = "Intestinal degradation of dietary fibre in green beans: Effects of microwave treatments",
abstract = "Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw of mainly uronic acid-containing polysaccharides with repeated microwave treatment in the raw material. Thus, the apparent Mw of water-soluble polysaccharides decreased from ~1 550 000 to ~300 000. After the beans had been digested the Mw of the WSP was significantly reduced, to ~100 000, and the differences in Mw seen between various processed raw materials had been evened out. After fermentation the Mw of the WSP decreased further ~10 times. Fibre fermentability was high (~90{\%}) and similar for the various processed beans.",
author = "Maria Svanberg and Tapani Suortti and Margareta Nyman",
year = "1999",
doi = "10.1080/096374899101120",
language = "English",
volume = "50",
pages = "245--253",
journal = "International Journal of Food Sciences and Nutrition",
issn = "0963-7486",
publisher = "Taylor & Francis",
number = "4",

}

Intestinal degradation of dietary fibre in green beans : Effects of microwave treatments. / Svanberg, Maria; Suortti, Tapani; Nyman, Margareta.

In: International Journal of Food Sciences and Nutrition, Vol. 50, No. 4, 1999, p. 245-253.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Intestinal degradation of dietary fibre in green beans

T2 - Effects of microwave treatments

AU - Svanberg, Maria

AU - Suortti, Tapani

AU - Nyman, Margareta

PY - 1999

Y1 - 1999

N2 - Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw of mainly uronic acid-containing polysaccharides with repeated microwave treatment in the raw material. Thus, the apparent Mw of water-soluble polysaccharides decreased from ~1 550 000 to ~300 000. After the beans had been digested the Mw of the WSP was significantly reduced, to ~100 000, and the differences in Mw seen between various processed raw materials had been evened out. After fermentation the Mw of the WSP decreased further ~10 times. Fibre fermentability was high (~90%) and similar for the various processed beans.

AB - Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw of mainly uronic acid-containing polysaccharides with repeated microwave treatment in the raw material. Thus, the apparent Mw of water-soluble polysaccharides decreased from ~1 550 000 to ~300 000. After the beans had been digested the Mw of the WSP was significantly reduced, to ~100 000, and the differences in Mw seen between various processed raw materials had been evened out. After fermentation the Mw of the WSP decreased further ~10 times. Fibre fermentability was high (~90%) and similar for the various processed beans.

U2 - 10.1080/096374899101120

DO - 10.1080/096374899101120

M3 - Article

VL - 50

SP - 245

EP - 253

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

SN - 0963-7486

IS - 4

ER -