Lipid oxidation induced oxidative degradation of cereal beta-glucan

In food systems, lipid oxidation can cause oxidation of other molecules. This research for the first time investigated oxidative degradation of beta-glucan induced by lipid oxidation using an oil-in-water emulsion system which simulated a multi-phased aqueous food system containing oil and beta-glucan. Lipid oxidation was monitored using peroxide value and hexanal production while beta-glucan degradation was evaluated by viscosity and molecular weight measurements. The study showed that while lipid oxidation proceeded, beta-glucan degradation occurred. Emulsions containing beta-glucan, oil and ferrous ion showed significant viscosity and molecular weight decrease after 1 week of oxidation at room temperature. Elevated temperature (40 degrees C) enhanced the oxidation reactions causing higher viscosity drop. In addition, the presence of beta-glucan appeared to retard the hexanal production in lipid oxidation. The study revealed that lipid oxidation may induce the degradation of beta-glucan in aqueous food systems where beta-glucan and lipids co-exist. (C) 2015 Elsevier Ltd. All rights reserved.