Beta-glucan oxidation

Our research on cereal beta-glucan focus on the oxidative modification and degradation of this dietary fibre polymer found mostly in oats and barley.

Main focus of our research is on the radical-mediated β-glucan degradation: development of analytical techniques and studies on the effects of reaction conditions on the rate of degradation. For the study of β-glucan oxidation and characterization of oxidation products, we have created a toolbox of methods (incl. ESR, NMR, FT-IR, MS, rheology) that enables comparison of β-glucan oxidation at different reaction conditions.