Effects of the oat β-glucan on the functional and structural properties of defatted walnut meal flour
The effects of oat β-glucan (OβG) with different concentrations (0–2.5%) on the functional and structural properties of walnut meal flour (WMF) were investigated. Fourier transform infrared (FTIR) analysis showed that the β-sheet content in WMF-OβG mixtures increased to 48.13%, while α-helix, random...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000594 |