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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
  • 48
    Citations
  • 0
    Usage
  • 52
    Captures
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Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    48
    • Citation Indexes
      48
  • Captures
    52

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

Fernanda Aline de Moura; Juliane Mascarenhas Pereira; Débora Oliveira da Silva; Elessandra da Rosa Zavareze; Angelita da Silveira Moreira; Elizabete Helbig; Alvaro Renato Guerra Dias

Elsevier BV

Chemistry; Agricultural and Biological Sciences

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