Molecular Interactions between Barley and Oat β-Glucans and Phenolic Derivatives

Equilibrium dialysis, molecular modeling, and multivariate data analysis were used to investigate the nature of the molecular interactions between 21 vanillin-inspired phenolic derivatives, 4 bile salts, and 2 commercially available β-glucan preparations, Glucagel and PromOat, from barley and oats....

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 57; no. 5; pp. 2056 - 2064
Main Authors:	Simonsen, Henrik Toft, Nielsen, Mette S, Christensen, Niels J, Christensen, Ulla, La Cour, Thomas V, Motawia, Mohammed Saddik, Jespersen, Birthe P. M, Engelsen, Søren B, Møller, Birger Lindberg
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 11-03-2009
Subjects:	adsorption Avena - chemistry barley beta-glucans beta-Glucans - chemistry Bile Acids and Salts - chemistry bile salts binding properties Biological and medical sciences Cereal and baking product industries food analysis Food Chemistry/Biochemistry food composition Food industries Fundamental and applied biological sciences. Psychology Hordeum - chemistry in vitro studies molecular conformation molecular models nutrition physiology oats phenolic compounds Phenols - chemistry phenolic derivatives barley oat β-Glucan bile salts β-glucosides Barley Oat Bile salt Glucoside Molecular interaction Glucan Phenols Cereal Polysaccharide
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