Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2021.118416
Abstract: This present work evaluated the effect of heat fluidization, microwave roasting and baking treatment of highland barley (HB) on the molecular, structural, thermal and antioxidant characteristics of β-glucan. Fluorescence microscopy results showed that heat fluidization… read more here.
Keywords: processing; thermal processing; effect; molecular structural ... See more keywords
Effect of acid hydrolysis on the structural and antioxidant characteristics of β-glucan extracted from Qingke (Tibetan hulless barley)
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1052901
Abstract: In this study, we explored the effect of acid hydrolysis on the molecular, structural, rheological, thermal, and antioxidant characteristics of Qingke β-glucan. The acid hydrolysis reduced the molecular weights of β-glucans from 510 to 155… read more here.
Keywords: spectroscopy; effect acid; acid hydrolysis; antioxidant characteristics ... See more keywords