Details

Autor(en) / Beteiligte

• Kivelä, R.
• Henniges, U.
• Sontag-Strohm, T.
• Potthast, A.

Titel

Oxidation of oat β-glucan in aqueous solutions during processing

Ist Teil von

• Carbohydrate polymers, 2012-01, Vol.87 (1), p.589-597

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2012

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• ► The study first time demonstrated the formation of oxidized functional groups along oat β-glucan chain during selected food processes. ► Oat β-glucan oxidized, when its solutions were treated with ascorbic acid, heat (120°C) or high pressure homogenisation. ► Oxidation was obtained as the conversion of the hydroxyl groups of the β-glucan to the carbonyl groups, cleavage of β-glucan chain and viscosity loss of β-glucan solutions. In addition, the degraded chains formed highly compact high molar mass species. The study investigated carbonyl group formation along the chain and the chain cleavage of cereal β-glucan during heat treatments, high pressure homogenisation, cold storage and ascorbic acid treatment of aqueous solutions of this soluble dietary fibre. The carbonyl group content and its distribution along the chain were simultaneously determined with the chain cleavage using a HPSEC/labelling method, originally developed for water-insoluble cellulose. Ascorbic acid treatment resulted in a relatively high degree of carbonyl content and extensive degradation of β-glucan, even in concentrations typically found in foods. The thermal oxidation of the β-glucan was considerable at 120°C in a β-glucan solution with co-extracted compounds from oat ingredient, and in the highly purified solutions in presence of ferrous ions. Oxidation also probably contributed to the molecular properties during high pressure homogenisation, even thou the main degradation mechanism is the hydrolysis caused by mechanical energy. In addition to the cleavage of the β-glucan chain, the formation of compact, high molar mass species or molecule clusters were obtained in the study after ascorbic acid, heat (120°C) and homogenisation treatments.