Retardation of oxidation by residual phytate in purified cereal β-glucans

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• 作者：Yu-Jie Wang^a ; ^{yujie.z.wang@helsinki.fi} ; Ndegwa Henry Maina^a ; ^{henry.maina@helsinki.fi} ; Pä ; ivi Ekholm^b ; ^{paivi.ekholm@helsinnki.fi} ; Anna-Maija Lampi^b ; ^{anna-maija.lampi@helsinki.fi} ; Tuula Sontag-Strohm^a ; ^{tuula.sontag-strohm@helsinki.fi}
• 关键词：Phytate ; Cereal β-glucan ; Molecular weight ; Antioxidant activity ; Lipid oxidation retardation
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：161-167
• 全文大小：499 K
• 卷排序：66

文摘

The antioxidant activity of purified oat and barley β-glucans differed. Oat β-glucan samples contained higher amount of phytate than barley β-glucan samples. The antioxidant activity of β-glucan was significantly reduced after phytate removal. Residual phytate played a major role in the antioxidant effect in cereal β-glucans.