. 2022 Jan 15;11(2):228. doi: 10.3390/foods11020228

Table 1.

Characteristics of OBC samples: β-glucan content, average particle size, WRC, extractability and properties in suspension.

	Β-Glucan			³ d₅₀ (µm)	⁴ WRC (mL/g)	Extractability (%)	Apparent Viscosity (mPa·s)		Colloidal Stability (mL)
	Content (g/100 g d.m.)	¹ Mw (kDa)	² Đ	³ d₅₀ (µm)	⁴ WRC (mL/g)	Extractability (%)	At 60 min	Final	1 h	4 h	24 h
OBC	21.1 ± 0.2 ^b	2748 ± 65	2.1 ± 0.2	426 ± 6 ^a	3.0 ± 0.0 ^b	9.9 ± 0 ^f	305 ± 2 ^a	969 ± 7 ^a	1.5 ± 0.6 ^a	2.3 ± 1.3 ^a	16.3 ± 0.4 ^a
OBC-Hyd	21.2 ± 0.2 ^b	893 ± 42	6.7 ± 1.0	124 ± 5 ^b	3.1 ± 0.1 ^b	21.3 ± 1 ^e	198 ± 21 ^b	684 ± 22 ^b	0.8 ± 0.3 ^ab	1.5 ± 0.4 ^ab	15.4 ± 1.3 ^a
OBC-Sol	44.5 ± 0.8 ^a	294 ± 20	4.1 ± 0.3	14 ± 0.4 ^c	1.9 ± 0.2 ^d	80.2 ± 1 ^a	34 ± 2 ^cd	63 ± 4 ^d	1.0 ± 0.8 ^ab	1.4 ± 0.8 ^ab	4.0 ± 2.9 ^b
OBC-M	n.a.	350 ± 2	4.4 ± 0.5	12 ± 0.2 ^c	2.5 ± 0.2 ^c	27.3 ± 2 ^d	56 ± 2 ^c	218 ± 5 ^c	0.5 ± 0.0 ^b	0.5 ± 0.0 ^b	0.5 ± 0.0 ^c
OBC-Hyd-M	n.a.	203 ± 10	3.2 ± 0.1	15 ± 0.2 ^c	2.3 ± 0.1 ^c	47.6 ± 1 ^b	32 ± 1 ^cd	65 ± 2 ^d	0.8 ± 0.3 ^ab	0.6 ± 0.3 ^b	1.3 ± 0.6 ^bc
OBC-Sol-M	n.a.	148 ± 9	2.7 ± 0.2	6.2 ± 0.1 ^c	5.8 ± 0.1 ^a	38.9 ± 0 ^c	17 ± 1 ^d	26 ± 1 ^e	1.0 ± 0.0 ^ab	1.1 ± 0.2 ^ab	1.1 ± 0.2 ^bc

¹ Mw = weight average molecular weight, ² Đ = dispersity (Mw/Mn), ³ d₅₀ = average particle size, ⁴ WRC = water retention capacity, n.a. = not analyzed. Different letters (a–f) within each column indicate statistically significant differences (p < 0.05) between the samples. OBC: Oat bran concentrate; OBC-Hyd: OBC hydrolyzed with β-glucanase; OBC-Sol: water-soluble fraction from OBC after hydrolysis with β-glucanase; OBC-M: OBC microfluidized; OBC-Hyd-M: OBC-Hyd microfluidized; OBC-Sol-M: OBC-Sol microfluidized.