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Gelation of cereal β-glucan at low concentrations
- Publication Year :
- 2017
-
Abstract
- Viscosity of cereal beta-glucan during digestion is considered to be a vital factor for its health effects. Thus, studies on solution properties and gelation are essential for understanding the mechanisms of the beta-glucan functionality. The aim of this study was to investigate the effect of the dissolution temperature on gelation of cereal beta-glucan at low concentrations that are relevant for food products. The rheological properties of oat and barley beta-glucans (OBG and BBG) using three dissolution temperatures (37 degrees C, 57 degrees C and 85 degrees C) at low concentration (1.5% and 1%, respectively) were studied for 7 days. Additionally, the beta-glucans were oxidised with 70 mM H2O2 and 1 mM FeSO4 x 7H(2)O as a catalyst, to evaluate the consequence of oxidative degradation on the gelation properties. The study showed that dissolution at 85 degrees C did not result in gelation. The optimal dissolution temperature for gelation of OBG was 37 degrees C and for gelation of BBG 57 degrees C. At these temperatures, also the oxidised OBG and BBG gelled, although the gel strength was somewhat lower than in the non-oxidised ones. Gelation was suggested to require partial dissolution of beta-glucan, which depended on the molar mass and aggregation state of the beta-glucan molecule. Therefore, the state of beta-glucan in solution and its thermal treatment history may affect its technological and physiological functionality. (C) 2017 Elsevier Ltd. All rights reserved.
- Subjects :
- 0301 basic medicine
STRUCTURAL-CHARACTERIZATION
Dissolution temperature
Gelation
General Chemical Engineering
BARLEY
PHYSICAL-PROPERTIES
Thermal treatment
RHEOLOGICAL PROPERTIES
Beta-glucan
beta-Glucan
03 medical and health sciences
chemistry.chemical_compound
Viscosity
0404 agricultural biotechnology
Rheology
Oxidation
Organic chemistry
OXIDATIVE-DEGRADATION
Dissolution
Glucan
2. Zero hunger
chemistry.chemical_classification
030109 nutrition & dietetics
Molar mass
Chemistry
04 agricultural and veterinary sciences
General Chemistry
Ascorbic acid
040401 food science
MOLECULAR-WEIGHT
SIZE
Chemical engineering
416 Food Science
ASCORBIC-ACID
PHYSICOCHEMICAL PROPERTIES
OAT
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....c75378bc06958fbdc56fae20ecbde348