The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

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Cereal β-glucans are polysaccharides with health benefits that have been linked to their ability to increase luminal viscosity. However, the functional properties of cereal β-glucans may be diminished by the susceptibility of this polysaccharide to oxidative degradation. In this study, barley β-glucan was oxidised with hydrogen peroxide or ascorbic acid and the oxidative degradation of β-glucan was investigated using both asymmetrical flow field-flow fractionation (AsFlFFF) with aqueous solvent and high performance size exclusion chromatography (HPSEC) with LiBr in DMSO as the solvent. Oxidation was shown to cause degradation of β-glucan, the reaction being faster when oxidised with hydrogen peroxide compared with ascorbic acid. Both HPSEC and AsFlFFF showed comparable results as long as aggregates (only observed in AsFlFFF) were not included in the integration. The compact aggregates observed in oxidised samples suggest oxidation driven interactions between β-glucan molecules.
Originalspråkengelska
TidskriftCarbohydrate Polymers
Volym123
Sidor (från-till)390-395
Antal sidor6
ISSN0144-8617
DOI
StatusPublicerad - 2015
MoE-publikationstypA1 Tidskriftsartikel-refererad

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  • 416 Livsmedelsvetenskap

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title = "The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide",
abstract = "Cereal β-glucans are polysaccharides with health benefits that have been linked to their ability to increase luminal viscosity. However, the functional properties of cereal β-glucans may be diminished by the susceptibility of this polysaccharide to oxidative degradation. In this study, barley β-glucan was oxidised with hydrogen peroxide or ascorbic acid and the oxidative degradation of β-glucan was investigated using both asymmetrical flow field-flow fractionation (AsFlFFF) with aqueous solvent and high performance size exclusion chromatography (HPSEC) with LiBr in DMSO as the solvent. Oxidation was shown to cause degradation of β-glucan, the reaction being faster when oxidised with hydrogen peroxide compared with ascorbic acid. Both HPSEC and AsFlFFF showed comparable results as long as aggregates (only observed in AsFlFFF) were not included in the integration. The compact aggregates observed in oxidised samples suggest oxidation driven interactions between β-glucan molecules.",
keywords = "416 Food Science",
author = "Noora M{\"a}kel{\"a} and Tuula Sontag-Strohm and Maina, {Henry Ndegwa}",
year = "2015",
doi = "10.1016/j.carbpol.2015.01.037",
language = "English",
volume = "123",
pages = "390--395",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "ELSEVIER SCI IRELAND LTD",

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TY - JOUR

T1 - The oxidative degradation of barley β-glucan in the presence of ascorbic acid or hydrogen peroxide

AU - Mäkelä, Noora

AU - Sontag-Strohm, Tuula

AU - Maina, Henry Ndegwa

PY - 2015

Y1 - 2015

N2 - Cereal β-glucans are polysaccharides with health benefits that have been linked to their ability to increase luminal viscosity. However, the functional properties of cereal β-glucans may be diminished by the susceptibility of this polysaccharide to oxidative degradation. In this study, barley β-glucan was oxidised with hydrogen peroxide or ascorbic acid and the oxidative degradation of β-glucan was investigated using both asymmetrical flow field-flow fractionation (AsFlFFF) with aqueous solvent and high performance size exclusion chromatography (HPSEC) with LiBr in DMSO as the solvent. Oxidation was shown to cause degradation of β-glucan, the reaction being faster when oxidised with hydrogen peroxide compared with ascorbic acid. Both HPSEC and AsFlFFF showed comparable results as long as aggregates (only observed in AsFlFFF) were not included in the integration. The compact aggregates observed in oxidised samples suggest oxidation driven interactions between β-glucan molecules.

AB - Cereal β-glucans are polysaccharides with health benefits that have been linked to their ability to increase luminal viscosity. However, the functional properties of cereal β-glucans may be diminished by the susceptibility of this polysaccharide to oxidative degradation. In this study, barley β-glucan was oxidised with hydrogen peroxide or ascorbic acid and the oxidative degradation of β-glucan was investigated using both asymmetrical flow field-flow fractionation (AsFlFFF) with aqueous solvent and high performance size exclusion chromatography (HPSEC) with LiBr in DMSO as the solvent. Oxidation was shown to cause degradation of β-glucan, the reaction being faster when oxidised with hydrogen peroxide compared with ascorbic acid. Both HPSEC and AsFlFFF showed comparable results as long as aggregates (only observed in AsFlFFF) were not included in the integration. The compact aggregates observed in oxidised samples suggest oxidation driven interactions between β-glucan molecules.

KW - 416 Food Science

U2 - 10.1016/j.carbpol.2015.01.037

DO - 10.1016/j.carbpol.2015.01.037

M3 - Article

VL - 123

SP - 390

EP - 395

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

ER -