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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Main Authors:	Sandra Milena VASQUEZ- MEJIA, Alicia de FRANCISCO, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER
Format:	article
Language:	EN
Published:	Universidad de Antioquia
Subjects:	Soluble fibers healthy food pseudoplastic behavior viscosity molecular mass. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Online Access:	https://doaj.org/article/ca14123ecd1c4324845b8d29c21c55bc
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Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification

by Sandra Milena VASQUEZ MEJIA, Alicia DE FRANCISCO DE CASOS, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER
Published 2018

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PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION

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