PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION
ABSTRACT 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...
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
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| Accès en ligne: | https://doaj.org/article/ca14123ecd1c4324845b8d29c21c55bc |
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