| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602275 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠The study first time demonstrated the formation of oxidized functional groups along oat β-glucan chain during selected food processes. ⺠Oat β-glucan oxidized, when its solutions were treated with ascorbic acid, heat (120 °C) or high pressure homogenisation. ⺠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.
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Authors
R. Kivelä, U. Henniges, T. Sontag-Strohm, A. Potthast,