Radical mediated degradation of cereal beta-glucan is affected by iron-binding proteins.

Ovotransferrin can fully inhibit the formation of hydroxyl radicals via Fenton reaction.

Apo-transferrin increases radical formation and enhances beta-glucan degradation.

Lactoferrin has no impact on radical mediated beta-glucan degradation.

Ovotransferrin seems a potential candidate to protect molecular integrity of beta-glucan.