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Flow Properties of Solutions of Oat β‐Glucans
Author(s) -
AUTIO K.,
MYLLYMÄKI O.,
MÄLKKI Y.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14083.x
Subject(s) - glucan , aqueous solution , sucrose , rheometer , chemistry , activation energy , shear rate , consistency index , volumetric flow rate , analytical chemistry (journal) , consistency (knowledge bases) , materials science , chromatography , thermodynamics , rheology , mathematics , biochemistry , geometry , composite material , physics , organic chemistry
The flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec. The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.