Rheological and functional properties of oat β-glucan with different molecular weight

Three kinds of oat β-glucan oligosaccharides (βG-L, βG-M, and βG-H) with different molecular weights (1.83 × 103 Da, 4.55 × 103 Da, and 2.75 × 104 Da) were prepared through acid degradation of oat β-glucan. The structure analysis implied that the characteristic absorptions of oat β-glucan were not c...

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Veröffentlicht in:	Journal of molecular structure 2020-06, Vol.1209 (C), p.127944, Article 127944
Hauptverfasser:	Sun, Tao, Li, Jinran, Qin, Yingying, Xie, Jing, Xue, Bin, Li, Xiaohui, Gan, Jianhong, Bian, Xiaojun, Shao, ZeHuai
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid degradation of oat β-glucan Functional properties Molecular weight
Online-Zugang:	Volltext
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