Lipid oxidation induced oxidative degradation of cereal beta-glucan
详细信息 查看全文
- 作者：Yu-Jie Wanga ; 1 ; yujie.z.wang@helsinki.fi" class="auth_mail" title="E-mail the corresponding author ; Noora Mä ; kelä ; a ; 1 ; Ndegwa Henry Mainaa ; Anna-Maija Lampib ; Tuula Sontag-Strohma
- 关键词：Beta-glucan ; Lipid oxidation ; Emulsion ; Oxidative degradation ; Retardation
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PB
- 页码：1324-1330
- 全文大小：557 K
文摘
- •
Lipid oxidation induced degradation of β-glucan in an emulsion model.
- •
More oxidised oil resulted in more β-glucan degradation.
- •
Ferrous ion and elevated temperature (40 °C) enhanced the β-glucan degradation.
- •
β-Glucan appeared to retard lipid oxidation.