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Lipid oxidation induced oxidative degradation of cereal beta-glucan
- Wang, Yu-Jie, Mäkelä, Noora, Maina, Ndegwa Henry, Lampi, Anna-Maija, Sontag-Strohm, Tuula
- Food chemistry 2016 v.197 pp. 1324-1330
- ambient temperature, beta-glucans, emulsions, lipid peroxidation, lipids, molecular weight, oils, oxidation, peroxide value, viscosity
- In food systems, lipid oxidation can cause oxidation of other molecules. This research for the first time investigated oxidative degradation of β-glucan induced by lipid oxidation using an oil-in-water emulsion system which simulated a multi-phased aqueous food system containing oil and β-glucan. Lipid oxidation was monitored using peroxide value and hexanal production while β-glucan degradation was evaluated by viscosity and molecular weight measurements. The study showed that while lipid oxidation proceeded, β-glucan degradation occurred. Emulsions containing β-glucan, oil and ferrous ion showed significant viscosity and molecular weight decrease after 1week of oxidation at room temperature. Elevated temperature (40°C) enhanced the oxidation reactions causing higher viscosity drop. In addition, the presence of β-glucan appeared to retard the hexanal production in lipid oxidation. The study revealed that lipid oxidation may induce the degradation of β-glucan in aqueous food systems where β-glucan and lipids co-exist.