Effects of the oat β-glucan on the functional and structural properties of defatted walnut meal flour

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...

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Bibliographic Details
Main Authors: Xiaowei Zhang, Zan Cheng, Xiaoyan Zhao, Hongkai Liu, Haifang Hu, Meng Wang, Junguo Guo
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry Advances
Subjects:
Walnut meal flour
Oat β-glucan
Structure
Rheological property
Emulsifying property
Foaming property
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X22000594

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