Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions

Reetta Kivelä, Laura Maria Nyström, Hannu Salovaara, Tuula Sontag-Strohm

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

The effects of organic acids (ascorbic, citric and malic acids) associated with beverages were studied in an unpurified oat beta-glucan extract with the purpose of examining the stability of cereal beta-glucan in beverage conditions. Addition of ascorbic acid caused an immediate decrease in viscosity of the extract and the MW of beta-glucan. Citric and malic acid affected moderately and only after a heat treatement. This indicated a dominating role of ascorbic acid induced oxidative cleavage compared to the generally proposed acid hydrolysis of beta-glucan. The nature of ascorbic acid induced cleavage was studied with inhibitors (glucose, mannitol, catalase and phytic acid) and catalysts (Cu- and Fe-ions) of hydroxyl radical attacks. Glucose, mannitol and catalase inhibited and the metals effectively catalysed the viscosity decrease. These indicated that the degradation of beta-glucan in the ascorbic acid treated extract was induced by metal-catalysed hydroxyl radicals. Also, the beta-glucan extract used as a matrix lost its viscosity during storage (+6 degrees C) concurrently with MW decrease of beta-glucan. When added to the extract, mannitol, glucose and catalase each showed a slight stabilising trend and Fe2+ -ions caused an immediate decrease in viscosity. The oxidative cleavage appeared to be an important factor to consider in developing novel aqueous beta-glucan enriched products. (C) 2009 Elsevier Ltd. All rights reserved.
Alkuperäiskielienglanti
LehtiJournal of Cereal Science
Vuosikerta50
Numero2
Sivut190-197
Sivumäärä8
ISSN0733-5210
DOI - pysyväislinkit
TilaJulkaistu - 2009
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 514 Sosiaalitieteet
  • 414 Maatalouden bioteknologia
  • 411 Maatalous ja metsätieteet

Lainaa tätä

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abstract = "The effects of organic acids (ascorbic, citric and malic acids) associated with beverages were studied in an unpurified oat beta-glucan extract with the purpose of examining the stability of cereal beta-glucan in beverage conditions. Addition of ascorbic acid caused an immediate decrease in viscosity of the extract and the MW of beta-glucan. Citric and malic acid affected moderately and only after a heat treatement. This indicated a dominating role of ascorbic acid induced oxidative cleavage compared to the generally proposed acid hydrolysis of beta-glucan. The nature of ascorbic acid induced cleavage was studied with inhibitors (glucose, mannitol, catalase and phytic acid) and catalysts (Cu- and Fe-ions) of hydroxyl radical attacks. Glucose, mannitol and catalase inhibited and the metals effectively catalysed the viscosity decrease. These indicated that the degradation of beta-glucan in the ascorbic acid treated extract was induced by metal-catalysed hydroxyl radicals. Also, the beta-glucan extract used as a matrix lost its viscosity during storage (+6 degrees C) concurrently with MW decrease of beta-glucan. When added to the extract, mannitol, glucose and catalase each showed a slight stabilising trend and Fe2+ -ions caused an immediate decrease in viscosity. The oxidative cleavage appeared to be an important factor to consider in developing novel aqueous beta-glucan enriched products. (C) 2009 Elsevier Ltd. All rights reserved.",
keywords = "514 Sociology, 414 Agricultural biotechnology, 411 Agriculture and forestry",
author = "Reetta Kivel{\"a} and Nystr{\"o}m, {Laura Maria} and Hannu Salovaara and Tuula Sontag-Strohm",
year = "2009",
doi = "10.1016/j.jcs.2009.04.012",
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pages = "190--197",
journal = "Journal of Cereal Science",
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Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions. / Kivelä, Reetta; Nyström, Laura Maria; Salovaara, Hannu; Sontag-Strohm, Tuula.

julkaisussa: Journal of Cereal Science, Vuosikerta 50, Nro 2, 2009, s. 190-197.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions

AU - Kivelä, Reetta

AU - Nyström, Laura Maria

AU - Salovaara, Hannu

AU - Sontag-Strohm, Tuula

PY - 2009

Y1 - 2009

N2 - The effects of organic acids (ascorbic, citric and malic acids) associated with beverages were studied in an unpurified oat beta-glucan extract with the purpose of examining the stability of cereal beta-glucan in beverage conditions. Addition of ascorbic acid caused an immediate decrease in viscosity of the extract and the MW of beta-glucan. Citric and malic acid affected moderately and only after a heat treatement. This indicated a dominating role of ascorbic acid induced oxidative cleavage compared to the generally proposed acid hydrolysis of beta-glucan. The nature of ascorbic acid induced cleavage was studied with inhibitors (glucose, mannitol, catalase and phytic acid) and catalysts (Cu- and Fe-ions) of hydroxyl radical attacks. Glucose, mannitol and catalase inhibited and the metals effectively catalysed the viscosity decrease. These indicated that the degradation of beta-glucan in the ascorbic acid treated extract was induced by metal-catalysed hydroxyl radicals. Also, the beta-glucan extract used as a matrix lost its viscosity during storage (+6 degrees C) concurrently with MW decrease of beta-glucan. When added to the extract, mannitol, glucose and catalase each showed a slight stabilising trend and Fe2+ -ions caused an immediate decrease in viscosity. The oxidative cleavage appeared to be an important factor to consider in developing novel aqueous beta-glucan enriched products. (C) 2009 Elsevier Ltd. All rights reserved.

AB - The effects of organic acids (ascorbic, citric and malic acids) associated with beverages were studied in an unpurified oat beta-glucan extract with the purpose of examining the stability of cereal beta-glucan in beverage conditions. Addition of ascorbic acid caused an immediate decrease in viscosity of the extract and the MW of beta-glucan. Citric and malic acid affected moderately and only after a heat treatement. This indicated a dominating role of ascorbic acid induced oxidative cleavage compared to the generally proposed acid hydrolysis of beta-glucan. The nature of ascorbic acid induced cleavage was studied with inhibitors (glucose, mannitol, catalase and phytic acid) and catalysts (Cu- and Fe-ions) of hydroxyl radical attacks. Glucose, mannitol and catalase inhibited and the metals effectively catalysed the viscosity decrease. These indicated that the degradation of beta-glucan in the ascorbic acid treated extract was induced by metal-catalysed hydroxyl radicals. Also, the beta-glucan extract used as a matrix lost its viscosity during storage (+6 degrees C) concurrently with MW decrease of beta-glucan. When added to the extract, mannitol, glucose and catalase each showed a slight stabilising trend and Fe2+ -ions caused an immediate decrease in viscosity. The oxidative cleavage appeared to be an important factor to consider in developing novel aqueous beta-glucan enriched products. (C) 2009 Elsevier Ltd. All rights reserved.

KW - 514 Sociology

KW - 414 Agricultural biotechnology

KW - 411 Agriculture and forestry

U2 - 10.1016/j.jcs.2009.04.012

DO - 10.1016/j.jcs.2009.04.012

M3 - Article

VL - 50

SP - 190

EP - 197

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 2

ER -