Oat �-glucans nutritional properties are linked to their physicochemical characteristics, among which molecular weight is of primary importance, although it is highly dependent on the �-glucans extraction method. Moreover, the population of �-glucans extracted chemically may not match with the population of �-glucans that is nutritionally efficacious from a clinical standpoint, assuming that the nutritionally efficacious fraction of �-glucans is the fraction effectively solubilized during digestion. This could possibly lead to misinterpretations of �-glucans structure-nutritional function relationship, particularly regarding the relationship between concentration, molecular weight and viscosity in vivo. Hence, this work proposes a method of extraction for �-glucans based on in vitrodigestion, in order to yield the nutritionally efficacious fraction of �-glucans. This extraction was followed by the determination of the molecular weight of �-glucans extracted and the final viscosity of the digesta.The method was tested through a four-laboratory collaboration for the yield of extraction, the final viscosity of the digesta and the molecular weight of extracted �-glucans. In-lab as well as inter-lab repeatability and reproducibility of the method were evaluated. Across all measurements, inter-laboratory relative standard deviation of the results was below 30 % as compared to above 150 % for regular chemical extraction and analysis. The results are discussed in the perspective of opportunities for the standardization of this method and possibilities to make it an official approved method for the characterization of �-glucans.

Oats �-glucans molecular weight and related nutritional functionality: Toward a standardized analytical assessment

247th National Meeting (2014)

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