The protective role of phytate in the oxidative degradation of cereal beta-glucans

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Sammanfattning

This study investigated the role of phytate in the Fenton reaction induced oxidative degradation of cereal β-glucan. Viscosity analysis showed that the degradation rate was high in the beginning of oxidation, which fitted to the second order kinetic model. Oat β-glucan contained significant amount of residual phytate and after the residual phytate was removed, faster degradation was shown compared to the original oat β-glucan. Adding the same amount of phytic acid (PA) to the phytate removed β-glucan sample also retarded the degradation but not as efficiently as the residual phytate. Considerable retardation of viscosity loss was shown when the PA to iron ratio was high. The presence of ascorbic acid weakened the retardation effect of phytic acid. Thus, phytate can significantly improve the oxidative stability of β-glucan when the ratio of phytic acid to transition metals and the presence of ascorbic acid are taken into consideration.
Originalspråkengelska
TidskriftCarbohydrate Polymers
Volym169
Sidor (från-till)220-226
Antal sidor7
ISSN0144-8617
DOI
StatusPublicerad - 1 aug 2017
MoE-publikationstypA1 Tidskriftsartikel-refererad

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title = "The protective role of phytate in the oxidative degradation of cereal beta-glucans",
abstract = "This study investigated the role of phytate in the Fenton reaction induced oxidative degradation of cereal β-glucan. Viscosity analysis showed that the degradation rate was high in the beginning of oxidation, which fitted to the second order kinetic model. Oat β-glucan contained significant amount of residual phytate and after the residual phytate was removed, faster degradation was shown compared to the original oat β-glucan. Adding the same amount of phytic acid (PA) to the phytate removed β-glucan sample also retarded the degradation but not as efficiently as the residual phytate. Considerable retardation of viscosity loss was shown when the PA to iron ratio was high. The presence of ascorbic acid weakened the retardation effect of phytic acid. Thus, phytate can significantly improve the oxidative stability of β-glucan when the ratio of phytic acid to transition metals and the presence of ascorbic acid are taken into consideration.",
keywords = "416 Food Science, Beta-glucan, Degradation, Phytate, Kinetics",
author = "Yu-Jie Wang and Ruzhen Zhan and Sontag-Strohm, {Tuula Stina} and Maina, {Henry Ndegwa}",
year = "2017",
month = "8",
day = "1",
doi = "10.1016/j.carbpol.2017.04.016",
language = "English",
volume = "169",
pages = "220--226",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "ELSEVIER SCI IRELAND LTD",

}

The protective role of phytate in the oxidative degradation of cereal beta-glucans. / Wang, Yu-Jie; Zhan, Ruzhen; Sontag-Strohm, Tuula Stina; Maina, Henry Ndegwa.

I: Carbohydrate Polymers, Vol. 169, 01.08.2017, s. 220-226.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - The protective role of phytate in the oxidative degradation of cereal beta-glucans

AU - Wang, Yu-Jie

AU - Zhan, Ruzhen

AU - Sontag-Strohm, Tuula Stina

AU - Maina, Henry Ndegwa

PY - 2017/8/1

Y1 - 2017/8/1

N2 - This study investigated the role of phytate in the Fenton reaction induced oxidative degradation of cereal β-glucan. Viscosity analysis showed that the degradation rate was high in the beginning of oxidation, which fitted to the second order kinetic model. Oat β-glucan contained significant amount of residual phytate and after the residual phytate was removed, faster degradation was shown compared to the original oat β-glucan. Adding the same amount of phytic acid (PA) to the phytate removed β-glucan sample also retarded the degradation but not as efficiently as the residual phytate. Considerable retardation of viscosity loss was shown when the PA to iron ratio was high. The presence of ascorbic acid weakened the retardation effect of phytic acid. Thus, phytate can significantly improve the oxidative stability of β-glucan when the ratio of phytic acid to transition metals and the presence of ascorbic acid are taken into consideration.

AB - This study investigated the role of phytate in the Fenton reaction induced oxidative degradation of cereal β-glucan. Viscosity analysis showed that the degradation rate was high in the beginning of oxidation, which fitted to the second order kinetic model. Oat β-glucan contained significant amount of residual phytate and after the residual phytate was removed, faster degradation was shown compared to the original oat β-glucan. Adding the same amount of phytic acid (PA) to the phytate removed β-glucan sample also retarded the degradation but not as efficiently as the residual phytate. Considerable retardation of viscosity loss was shown when the PA to iron ratio was high. The presence of ascorbic acid weakened the retardation effect of phytic acid. Thus, phytate can significantly improve the oxidative stability of β-glucan when the ratio of phytic acid to transition metals and the presence of ascorbic acid are taken into consideration.

KW - 416 Food Science

KW - Beta-glucan

KW - Degradation

KW - Phytate

KW - Kinetics

U2 - 10.1016/j.carbpol.2017.04.016

DO - 10.1016/j.carbpol.2017.04.016

M3 - Article

VL - 169

SP - 220

EP - 226

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

ER -