Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.

Summary, in English

The physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with their binding capability to heterocyclic amines (HCAs). Potato fibre displayed highest total dietary fibre content (71.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100gdwb) and oat sample 2 (53.0/100gdwb). Oat samples 1, 3 and 4 displayed considerably lower dietary fibre content (20.5-28.8/100g, dwb). Oat samples 3 and 4 displayed highest soluble fibre content (70-83%), and oat sample 3 also displayed highest swelling and water retention capacity (WRC). Dietary fibre samples, except samples 3 and 4, displayed improved binding to HCAs as sample weight increased. The behaviour of wheat bran and potato fibre was similar to oat samples 1 and 2. Binding of MeAαC was comparatively greater than that of other HCAs. Dietary fibre fractions with high insoluble fibre and functional groups of HCAs may significantly contribute to the binding capacity.

• Author: Maya Raman; Ulf Nilsson; Kerstin Skog; Mark Lawther; Baboo M Nair; Margareta Nyman
• Department/s: Division of Food and Pharma
• Publishing year: 2013
• Language: English
• Pages: 2219-2224
• Publication/Series: Food Chemistry
• Volume: 138
• Issue: 4
• Links: http://dx.doi.org/10.1016/j.foodchem.2012.11.111
• Document type: Journal article
• Publisher: Elsevier
• Topic: Food Science
• Status: Published
• ISBN/ISSN/Other: ISSN: 1873-7072