Formation of oxidising species and their role in the viscosity loss of cereal beta-glucan extracts

► The viscosity of oat and barley beta-glucan extracts decreases during storage. ► Beta-glucan extracts contain endogenous H2O2 that reacts to radical species. ► Radical formation measured by ESR did not predict the stability of viscosity during storage. The aim of this study was to determine the ro...

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Bibliographic Details
Published inFood chemistry Vol. 132; no. 4; pp. 2007 - 2013
Main Authors Mäkinen, Outi E., Kivelä, Reetta, Nyström, Laura, Andersen, Mogens L., Sontag-Strohm, Tuula
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 15.06.2012
Elsevier
Subjects
Barley
Beta-glucan
Biological and medical sciences
Cereal and baking product industries
Dietary fibre
Food industries
Fundamental and applied biological sciences. Psychology
Oat
Oxidation
Shelf life
Viscosity
Viscosity
Barley
Oat
Beta-glucan
Oxidation
Dietary fibre
Shelf life
Extract
Glucan
Food preservation
Cereal
Polysaccharide
Species
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Summary:► The viscosity of oat and barley beta-glucan extracts decreases during storage. ► Beta-glucan extracts contain endogenous H2O2 that reacts to radical species. ► Radical formation measured by ESR did not predict the stability of viscosity during storage. The aim of this study was to determine the role of the formation of radicals and hydrogen peroxide in the viscosity loss of beta-glucan extracts from oat and barley. Radicals derived from endogenous H2O2 were formed spontaneously in all extracts. The decomposition of H2O2 by catalase had little or no effect on the viscosity, and the radical formation detected and measured by electron spin resonance (ESR) spectroscopy did not predict the shelf life of crude beta-glucan extracts. The addition of FeSO4 accelerated the radical formation and viscosity loss, revealing the sensitivity of the extract viscosity towards catalysts for oxidation. Using 50% cadoxen in the extracts slowed down the viscosity loss in all extracts but still led to a 10–70% decrease of the initial viscosities during 4weeks of storage. The results suggest that the viscosity loss may be a result from multiple mechanisms including chemical reactions during storage as well as aggregation and conformational changes.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.12.040