Reaction pathways during oxidation of cereal β-glucans

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• 作者：Noora Mä ; kelä ; ^a ; ^{noora.makela@helsinki.fi} ; Tuula Sontag-Strohm^a ; ^{tuula.sontag-strohm@helsinki.fi} ; Sonja Schiehser^b ; ^{sonja.schiehser@boku.ac.at} ; Antje Potthast^b ; ^{antje.potthast@boku.ac.at} ; Hannu Maaheimo^c ; ^{hannu.maaheimo@vtt.fi} ; Ndegwa H. Maina^a ; ^{henry.maina@helsinki.fi}
• 关键词：H2O2 ; hydrogen peroxide ; Asc ; ascorbic acid ; HPSEC ; high performance size exclusion chromatography ; CCOA ; carbazole-9-carbonyloxyamine ; BBG ; barley β-glucan ; OBG ; oat β-glucan
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1769-1776
• 全文大小：1461 K
• 卷排序：157

文摘

β-glucan oxidation with ascorbic acid or hydrogen peroxide and Fe2+ as a catalyst. Chain scission and formation of some internal carbonyls occurred with ascorbic acid. With hydrogen peroxide the formation of internal carbonyls was more significant. Formic acid and arabinose formed in hydrogen peroxide oxidised samples.