Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan

摘要: Abstract Iron availability and degradation of (1→3,1→4)-β- d -glucan (β-glucan) in three whole grain porridges made from two optimised barley malts unprocessed were studied a dynamic gastrointestinal model. The malting processes, with steeping at 15 or 48 °C lactic acid (LA), enabled complete reduction phytate by subsequent soaking ground malt, still well preserved β-glucan. dialysability iron uptake Caco-2 cells higher reduced porridges, compared to the reference porridge. During simulated digestion, extractability β-glucan increased Calcofluor average molecular weight decreased for all indicating gradual during passage through rate, however, appeared lower porridge prepared malted steeped LA. model ranked according human absorption data showed high repeatability when evaluating changes results indicate potential using temperature LA yield improved combined small intestine, maintaining beneficial properties barley.