Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan
Food Chemistry, ISSN: 0308-8146, Vol: 128, Issue: 4, Page: 982-987
2011
- 48Citations
- 52Captures
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Article Description
The objective of this work was promote oxidation of β-glucan from oat bran with hydrogen peroxide at different concentration levels (0.3%, 0.6% and 0.9% H 2 O 2 ) and reaction times (30 and 60 min), and evaluate the physicochemical and functional properties of isedoxidised β-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the oxidised β-glucan. The cholic acid binding capacity increased in the oxidised β-glucan; however, the fat binding capacity was not affected. After chemical digestion, the available glucose of the oxidised β-glucan was increased. Oxidation with hydrogen peroxide decreased the viscosity, hardness, adhesiveness and gumminess of the β-glucan gels. More studies are necessary to determine the effect of the oxidative treatment of β-glucan on its technological properties in food products, and biological properties should be examined with in-vivo studies.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814611005486; http://dx.doi.org/10.1016/j.foodchem.2011.04.003; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=79958056635&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0308814611005486; https://dx.doi.org/10.1016/j.foodchem.2011.04.003
Elsevier BV
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