Article

Evaluation of glycosidic bond cleavage and formation of oxo groups in oxidized barley mixed-linkage β-glucans using tritium labelling

2014-12-01

Abstract excerpt

This study investigated the formation of oxo groups in pure solutions of barley mixed-linkage (1→3),(1→4)-β-d-glucans (MLGs) incubated in the presence of hydrogen peroxide or Fenton reaction-generated hydroxyl radicals (OH), and it gives a fingerprint of products obtained after enzymic and acidic hydrolysis of OH-attacked MLG. Hydroxyl radical, but not hydrogen peroxide, introduced a range of NaB3H4-reducible func...

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Literature Corpus work: 572a83ed-da4a-5dda-9c1d-da9677144702
DOI: 10.1016/j.foodres.2014.09.008

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