Oxidation of oat β-glucan in aqueous solutions during processing

► 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.