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H2O2 oxidative preparation, characterization and antiradical activity of a novel oligosaccharide derived from flaxseed gum

Liang, Shan; Liao, Wenzhen; Ma, Xiang; Li, Xiaofeng; Wang, Yong

Description

n this present study, a novel flaxseed gum oligosaccharide (FGOS) was prepared by H2O2 oxidative degradation method followed by physicochemical properties characterization and antiradical activity evaluation. Results indicated that the degradation rate of flaxseed gum is 37.81% under the optimum conditions (i.e., reaction temperature of 120 °C, H2O2 concentration of 0.2 M and reaction time of 2.0 h) and FGOS as a reddish brown semisolid was obtained. Physicochemical properties identification...[Show more]

CollectionsANU Research Publications
Date published: 2017
Type: Journal article
URI: http://hdl.handle.net/1885/218083
Source: Food Chemistry
DOI: 10.1016/j.foodchem.2017.03.029

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