Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content

Food Research International

Volumn 52, Issue 1, 2013, Pages 99-108

  Sibakov, Juhani ^a   Myllymäki, Olavi ^a   Suortti, Tapani ^a   Kaukovirta Norja, Anu ^a   Lehtinen, Pekka ^a,b   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b Senson Oy   (Finland)

Author keywords

Acid hydrolysis; Defatted oat bran; Enzyme hydrolysis; Extrusion; Soluble dietary fibre; Glucan

Indexed keywords

ENZYMATIC HYDROLYSIS; EXTRACTION; GELATION; WATER;

ACID HYDROLYSIS; DEFATTED OAT BRAN; EFFECT OF ACIDS; ENZYME HYDROLYSIS; GLUCANS; LOW WATER-CONTENT; OAT BRAN; SOLUBLE DIETARY FIBER; WATERSOLUBLE; Β-GLUCAN;

MOLECULES;

EID: 84875775881     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.037     Document Type: Article

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