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Oxidation of oat β-glucan in aqueous solutions during processing
R Kivelä1, U Henniges2, T Sontag-Strohm1
1Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014, University of Helsinki, Finland.
Carbohydrate Polymers
|October 19, 2021
Summary
Ascorbic acid and heat treatments extensively degrade cereal beta-glucan, forming carbonyl groups and altering molecular structure. These findings are crucial for understanding soluble dietary fibre stability in food processing.
Area of Science:
- Food Science
- Biochemistry
- Polymer Chemistry
Background:
- Cereal beta-glucan is a soluble dietary fibre with health benefits.
- Understanding its stability during processing is crucial for food applications.
- Degradation can affect its functional properties.
Purpose of the Study:
- To investigate carbonyl group formation and chain cleavage of beta-glucan.
- To analyze degradation during various processing treatments.
- To understand the impact on molecular structure.
Main Methods:
- Utilized a HPSEC/labelling method for simultaneous analysis.
- Applied heat treatments (120°C), high-pressure homogenization, cold storage, and ascorbic acid treatment.
- Analyzed carbonyl content, distribution, and chain cleavage.
Main Results:
- Ascorbic acid treatment caused significant carbonyl formation and beta-glucan degradation.
- Thermal oxidation was considerable at 120°C, especially with oat co-extracted compounds or ferrous ions.
- High-pressure homogenization primarily caused hydrolysis, but oxidation likely contributed.
- All treatments, except cold storage, led to compact, high molar mass species or clusters.
Conclusions:
- Ascorbic acid and thermal treatments are key drivers of beta-glucan degradation and modification.
- Processing conditions significantly impact beta-glucan's molecular structure and properties.
- Further research is needed to optimize processing for preserving beta-glucan integrity.
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