title: Lipid oxidation induced oxidative degradation of cereal beta-glucan.
abstract: In food systems, lipid oxidation can cause oxidation of other molecules. This research for the first time investigated oxidative degradation of β-glucan induced by lipid oxidation using an oil-in-water emulsion system which simulated a multi-phased aqueous food system containing oil and β-glucan. Lipid oxidation was monitored using peroxide value and hexanal production while β-glucan degradation was evaluated by viscosity and molecular weight measurements. The study showed that while lipid oxidation proceeded, β-glucan degradation occurred. Emulsions containing β-glucan, oil and ferrous ion showed significant viscosity and molecular weight decrease after 1 week of oxidation at room temperature. Elevated temperature (40°C) enhanced the oxidation reactions causing higher viscosity drop. In addition, the presence of β-glucan appeared to retard the hexanal production in lipid oxidation. The study revealed that lipid oxidation may induce the degradation of β-glucan in aqueous food systems where β-glucan and lipids co-exist.
authors.affiliation: Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland. Electronic address: yujie.z.wang@helsinki.fi.
authors.forename: Yu-Jie
authors.initials: YJ
authors.lastname: Wang
authors.affiliation: Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland.
authors.forename: Noora
authors.initials: N
authors.lastname: Mäkelä
authors.affiliation: Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland.
authors.forename: Ndegwa Henry
authors.initials: NH
authors.lastname: Maina
authors.affiliation: Department of Food and Environmental Sciences, Division of Food Chemistry, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 Helsinki, Finland.
authors.forename: Anna-Maija
authors.initials: AM
authors.lastname: Lampi
authors.affiliation: Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Agnes Sjöbergin tie 2, P.O. Box 66, FIN-00014 Helsinki, Finland.
authors.forename: Tuula
authors.initials: T
authors.lastname: Sontag-Strohm
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D004655:Emulsions; D008055:Lipids / Q000737:chemistry*; D008970:Molecular Weight; D010084:Oxidation-Reduction; D014783:Viscosity; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D004655:Emulsions; D008055:Lipids; D047071:beta-Glucans
keywords: Beta-glucan; Beta-glucan (PubChem CID: 46173706); Emulsion; Hexanal (PubChem CID: 6184); Lipid oxidation; Methyl linoleate (PubChem CID: 5284421); Oxidative degradation; Polyoxyethylene (20) sorbitan monolaurate (PubChem CID: 86289077); Retardation