Conformation dependent depolymerisation kinetics of polysaccharides studied by viscosity measurements

Hjerde, Torgeir; Kristiansen, Tove S.; Stokke, Bjørn T.; Smidsrød, Olav; Christensen, Bjørn E.

doi:10.1016/0144-8617(94)90070-1

Cited by 56 publications

(29 citation statements)

References 58 publications

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“…After 1 h of H 2 O 2 treatment the polygalacturonic acid had a Mw lower than 10,000 Da against 500,000 Da for the native one. The heterogeneous molar mass distribution of the depolymerised PGA (three peaks were observed) confirms the randomly breakdown as previously was suggested with others polysaccharides [21,22].…”

Section: Resultssupporting

confidence: 86%

Oligogalacturonans production by free radical depolymerization of polygalacturonan

Elboutachfaiti

Delattre

Michaud³

et al. 2008

International Journal of Biological Macromolecules

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Section: Resultssupporting

confidence: 86%

Oligogalacturonans production by free radical depolymerization of polygalacturonan

Elboutachfaiti

Delattre

Michaud³

et al. 2008

International Journal of Biological Macromolecules

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“…Unlike ultrasound, free-radical degradation is reported as a random process [30][31][32] showing typical linear relationship of 1/M w and time of exposure to OH • [33]. In our case, however, initial deviation from linearity was observed (Fig.…”

Section: Free-radical Degradation Of Mannancontrasting

confidence: 78%

Ultrasonic and free-radical degradation of mannan from Candida albicans

Čížová

Bystrický

2015

International Journal of Biological Macromolecules

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“…The principle of this procedure is based on the linear relationship between the intrinsic viscosity and the molecular weight of some polymers in solution which, in turn, follows an inverse linear response (depolymerization) with the reaction time when the polymer, i.e., β-glucan, is subjected to a random depolymerization by the action of β-glucanase (Rieder et al 2015). At low polymer concentrations, specific viscosity can be used instead of intrinsic viscosity (Hjerde et al 1994). Residual β-glucanase activity of each treated flour sample was analyzed at least in triplicate.…”

Section: β-Glucanase Activity Determinationmentioning

confidence: 99%

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

Pérez-Quirce

Ronda

Melendre

et al. 2016

Food Bioprocess Technol

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The apparent reduction of β-glucan (BG) molecular weight in rice-based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour. Inactivation of endogenous β-glucanase in rice flour thus seems to be a necessary step when developing GF breads enriched with BG of high molecular weight. The aim of this work was to study the thermal inactivation of endogenous β-glucanase in rice flour by means of microwave (MW) processing; rice flours preconditioned at four different moisture levels (13, 16, 19, 25 %) were treated by MW radiation at 900 W and five MW treatment times (ranging from 40 s to 8 min, applied stepwise at 20-s intervals). The effects of microwaves on starch crystallinity, pasting, and thermal properties of MW-treated rice flours were also explored. The β-glucanase activity in rice flours was assessed by the rate of decrease in specific viscosity of a dilute solution of a purified β-glucan preparation, upon addition of flour extracts. MW proved to be a useful alternative for thermal inactivation of endogenous β-glucanase in rice flours when applied to moistened samples. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour, M, according to the equation 0.0146·exp (0.212· M) (R 2 = 0.97). The MW time required for complete β-glucanase inactivation was only 4 min when the initial flour moisture increased to 25 %. Following MW treatment, the starch crystallinity was unaffected (p > 0.05) and the side effects of the treatment on flour pasting and thermal properties were rather negligible.

show abstract

Conformation dependent depolymerisation kinetics of polysaccharides studied by viscosity measurements

Cited by 56 publications

References 58 publications

Oligogalacturonans production by free radical depolymerization of polygalacturonan

Oligogalacturonans production by free radical depolymerization of polygalacturonan

Ultrasonic and free-radical degradation of mannan from Candida albicans

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

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