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Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

de Moura, Fernanda Aline, Pereira, Juliane Mascarenhas, da Silva, Débora Oliveira, Zavareze, Elessandra da Rosa, da Silveira Moreira, Angelita, Helbig, Elizabete, Dias, Alvaro Renato Guerra
Food chemistry 2011 v.128 no.4 pp. 982-987
adhesion, binding capacity, cholic acid, digestion, food quality, foods, glucose, hardness, hydrogen peroxide, oat bran, oats, oxidation, physicochemical properties, viscosity
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% H₂O₂) and reaction times (30 and 60min), 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.