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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.