Lipid oxidation induced oxidative degradation of cereal beta-glucan

Yu-Jie Wang; Noora Mäkelä; Ndegwa Henry Maina; Anna-Maija Lampi; Tuula Sontag-Strohm

doi:10.1016/j.foodchem.2015.11.018

Lipid oxidation induced oxidative degradation of cereal beta-glucan

Food Chem. 2016 Apr 15:197 Pt B:1324-30. doi: 10.1016/j.foodchem.2015.11.018. Epub 2015 Nov 10.

Authors

Yu-Jie Wang¹, Noora Mäkelä², Ndegwa Henry Maina², Anna-Maija Lampi³, Tuula Sontag-Strohm²

Affiliations

¹ 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.
² 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.
³ Department of Food and Environmental Sciences, Division of Food Chemistry, University of Helsinki, Latokartanonkaari 11, P.O. Box 27, FIN-00014 Helsinki, Finland.

PMID: 26675874
DOI: 10.1016/j.foodchem.2015.11.018

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.

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Edible Grain / chemistry*
Emulsions
Lipids / chemistry*
Molecular Weight
Oxidation-Reduction
Viscosity
beta-Glucans / chemistry*

Substances

Emulsions
Lipids
beta-Glucans