Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

Audrey M. Faure; Antoni Sánchez-Ferrer; Alexandru Zabara; Mogens Larsen Andersen; Laura Nyström

doi:10.1016/j.carbpol.2013.08.022

Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

Audrey M. Faure, Antoni Sánchez-Ferrer, Alexandru Zabara, Mogens Larsen Andersen, Laura Nyström

Food Chemistry

22 Citations (Scopus)

Abstract

The aim of the present study was to compare the degradation of β-d-glucan induced by hydroxyl radical to the degradation induced by heat treatment. β-d-Glucan was quickly and widely degraded by the action of hydroxyl radicals produced by a Fenton system at 85 C, while thermal hydrolysis at 85 C induced slow β-d-glucan depolymerization. The hydroxyl radical-induced degradation of β-d-glucan was accompanied by the formation of peroxyl radicals and new oxidized functional groups (i.e. lactones, carboxylic acids, ketones and aldehydes), as detected by ESR and NMR, respectively. In contrast, no changes in the monomer chemical structure of β-d-glucan were observed upon thermal hydrolysis. Therefore, different mechanisms are proposed for the oxidative cleavage of β-d-glucan, which are initiated by the presence of an unpaired electron on the anomeric carbon.

Original language	English
Journal	Carbohydrate Polymers
Volume	99
Pages (from-to)	679-686
Number of pages	8
ISSN	0144-8617
DOIs	https://doi.org/10.1016/j.carbpol.2013.08.022
Publication status	Published - 2014

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10.1016/j.carbpol.2013.08.022

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title = "Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways",

abstract = "The aim of the present study was to compare the degradation of β-d-glucan induced by hydroxyl radical to the degradation induced by heat treatment. β-d-Glucan was quickly and widely degraded by the action of hydroxyl radicals produced by a Fenton system at 85 C, while thermal hydrolysis at 85 C induced slow β-d-glucan depolymerization. The hydroxyl radical-induced degradation of β-d-glucan was accompanied by the formation of peroxyl radicals and new oxidized functional groups (i.e. lactones, carboxylic acids, ketones and aldehydes), as detected by ESR and NMR, respectively. In contrast, no changes in the monomer chemical structure of β-d-glucan were observed upon thermal hydrolysis. Therefore, different mechanisms are proposed for the oxidative cleavage of β-d-glucan, which are initiated by the presence of an unpaired electron on the anomeric carbon.",

author = "Faure, {Audrey M.} and Antoni S{\'a}nchez-Ferrer and Alexandru Zabara and Andersen, {Mogens Larsen} and Laura Nystr{\"o}m",

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doi = "10.1016/j.carbpol.2013.08.022",

language = "English",

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T1 - Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

AU - Faure, Audrey M.

AU - Sánchez-Ferrer, Antoni

AU - Zabara, Alexandru

AU - Andersen, Mogens Larsen

AU - Nyström, Laura

PY - 2014

Y1 - 2014

N2 - The aim of the present study was to compare the degradation of β-d-glucan induced by hydroxyl radical to the degradation induced by heat treatment. β-d-Glucan was quickly and widely degraded by the action of hydroxyl radicals produced by a Fenton system at 85 C, while thermal hydrolysis at 85 C induced slow β-d-glucan depolymerization. The hydroxyl radical-induced degradation of β-d-glucan was accompanied by the formation of peroxyl radicals and new oxidized functional groups (i.e. lactones, carboxylic acids, ketones and aldehydes), as detected by ESR and NMR, respectively. In contrast, no changes in the monomer chemical structure of β-d-glucan were observed upon thermal hydrolysis. Therefore, different mechanisms are proposed for the oxidative cleavage of β-d-glucan, which are initiated by the presence of an unpaired electron on the anomeric carbon.

AB - The aim of the present study was to compare the degradation of β-d-glucan induced by hydroxyl radical to the degradation induced by heat treatment. β-d-Glucan was quickly and widely degraded by the action of hydroxyl radicals produced by a Fenton system at 85 C, while thermal hydrolysis at 85 C induced slow β-d-glucan depolymerization. The hydroxyl radical-induced degradation of β-d-glucan was accompanied by the formation of peroxyl radicals and new oxidized functional groups (i.e. lactones, carboxylic acids, ketones and aldehydes), as detected by ESR and NMR, respectively. In contrast, no changes in the monomer chemical structure of β-d-glucan were observed upon thermal hydrolysis. Therefore, different mechanisms are proposed for the oxidative cleavage of β-d-glucan, which are initiated by the presence of an unpaired electron on the anomeric carbon.

U2 - 10.1016/j.carbpol.2013.08.022

DO - 10.1016/j.carbpol.2013.08.022

M3 - Journal article

C2 - 24274558

SN - 0144-8617

VL - 99

SP - 679

EP - 686

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -

Modulating the structural properties of β-D-glucan degradation products by alternative reaction pathways

Abstract

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