Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purif...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bddd4775b0eb4d559f31d2e1371d0672 |
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