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Effects of Oxidative Treatment on the Physicochemical, Rheological and Functional Properties of Oat β-Glucan by 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 is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of Oxidative Treatment on the Physicochemical, Rheological and Functional Properties of Oat β-Glucan about?
The objective of this work was promote oxidation of b-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 b-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the oxidised b-glucan. The cholic acid binding capacity increased in the oxidised b-glucan; however, the fat binding capacity was not affected. After chemical digestion, the available glucose of the oxidised b-glucan was increased. Oxidation with hydrogen peroxide decreased the viscosity, hardness, adhesiveness and gumminess of the b-glucan gels. More studies are necessary to determine the effect of the oxidative treatment of b-glucan on its technological properties in food products, and biological properties should be examined with in-vivo studies.
Who reads Effects of Oxidative Treatment on the Physicochemical, Rheological and Functional Properties of Oat β-Glucan?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- 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
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2011
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)