Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study

Figures & data

Table 1. Total starch content of the oat flours and reference potato starch.

	Total Starch %
Belinda	53.17 ± 1.96
CT0320	52.44 ± 1.66
Potato Starch	77.24 ± 1.74

The values are the mean of duplicates ± standard deviation and are expressed on a fresh basis.

Figure 1. Amylolysis of potato starch blended with oat flours; effect of ß-glucanase and xylanase pre-treatments.

a) Experiment without any additional enzymatic treatment. b) Additional pre-treatment for CT0320 with ß-glucanase. C) Additional pre-treatment for CT0320 with xylanase. Values are the average of duplicate experiments (p < 0.05). • Potato Starch ▪ Potato starch + Belinda ▴ Potato starch + CT0320. The starch digestion assays were performed on equivalent starch basis.

Table 2. Hydrolysis index and predicted Glycaemic Index of Potato starch, Potato starch + Belinda, and Potato starch + CT0320 with different pre-treatments (% + SEM).

	HI	pGI
Potato starch	100.00	94.40
Untreated Potato starch + Belinda^a	78.22 ± 4.72	75.62 ± 4.69
Untreated Potato starch + CT0320^b	65.31 ± 3.96	64.50 ± 3.41
ß-glucanase treated Potato starch + CT0320^c	71.39 ± 5.97	69.74 ± 5.15
Xylanase treated Potato starch + CT0320 ^a	78.32 ± 1.76	75.71 ± 1.51

values with different superscript letters are significantly different (p ≤ .05).

Data availability statement

The data has been provided in the form of tables and figures. More details will be provided on request basis.