The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts
作者： Joanna Harasym , Remigiusz Olędzki
DOI: 10.1007/S11947-018-2065-X
关键词:
摘要: Starch and beta-glucan are most abundant carbohydrate polymers available in oat products; however, their simultaneous release during extraction depends on morphological processing conditions of raw material. The study analyzes the mutual correlation between sample (oat flakes bran) treatment types (microwave heating (MW)—1–5 min; conventional (CH)—7 min) water extract properties focusing beta-glucan, starch, glucose content as well antioxidant activity extracts. strong negative partial coefficient was found solids-starch (− 0.65) starch-glucose (− 0.89) DPPH (− 0.66) revealing high to phase its prooxidant activity. For bran, positive very for both (0.98) solids while interaction them highly (− 0.97), meaning more less phase.
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