Reaction pathways during oxidation of cereal β-glucans

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Mäkelä , N , Sontag-Strohm , T , Schiehser , S , Potthast , A , Maaheimo , H & Maina , N H 2017 , ' Reaction pathways during oxidation of cereal β-glucans ' , Carbohydrate Polymers , vol. 157 , pp. 1769-1776 . https://doi.org/10.1016/j.carbpol.2016.11.060

Title: Reaction pathways during oxidation of cereal β-glucans
Author: Mäkelä, Noora; Sontag-Strohm, Tuula; Schiehser, Sonja; Potthast, Antje; Maaheimo, Hannu; Maina, Ndegwa H.
Other contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, University of Helsinki
University of Helsinki, University of Helsinki





Date: 2017-02-10
Language: eng
Number of pages: 8
Belongs to series: Carbohydrate Polymers
ISSN: 0144-8617
DOI: https://doi.org/10.1016/j.carbpol.2016.11.060
URI: http://hdl.handle.net/10138/308939
Abstract: Oxidation of cereal beta-glucans may affect their stability in food products. Generally, polysaccharides oxidise via different pathways leading to chain cleavage or formation of oxidised groups within the polymer chain. In this study, oxidation pathways of oat and barley beta-glucans were assessed with different concentrations of hydrogen peroxide (H2O2) or ascorbic acid (Asc) with ferrous iron (Fe2+) as a catalyst. Degradation of beta-glucans was evaluated using high performance size exclusion chromatography and formation of carbonyl groups using carbazole-9-carbonyloxyamine labelling. Furthermore, oxidative degradation of glucosyl residues was studied. Based on the results, the oxidation with Asc mainly resulted in glycosidic bond cleavage. With H2O2, both glycosidic bond cleavage and formation of carbonyl groups within the beta-glucan chain was found. Moreover, H2O2 oxidation led to production of formic acid, which was proposed to result from Ruff degradation where oxidised glucose (gluconic acid) is decarboxylated to form arabinose. (C) 2016 Elsevier Ltd. All rights reserved.
Subject: beta-Glucan
Oxidation
Hydrogen peroxide
Ascorbic acid
Formic acid
ASCORBIC-ACID
HYDROGEN-PEROXIDE
CARBONYL GROUPS
DEGRADATION
CHROMATOGRAPHY
CELLULOSICS
HYDROLYSIS
RADICALS
CLEAVAGE
116 Chemical sciences
416 Food Science
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