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Rheological Studies of Water‐Soluble (1–3),(1–4)‐β‐D‐Glucans from Milling Fractions of Oat
Author(s) -
WIKSTRÖM KATARINA,
LINDAHL LENNART,
ANDERSSON ROGER,
WESTERLUND ERIC
Publication year - 1994
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.1365-2621.1994.tb08194.x
Subject(s) - rheology , chemistry , bran , fraction (chemistry) , glucan , endosperm , viscosity , mole , mole fraction , polysaccharide , chromatography , analytical chemistry (journal) , organic chemistry , materials science , biochemistry , raw material , composite material
We studied the rheological properties of water‐soluble, mixed‐linkage β‐glucans of high purity (88–99.5%) isolated from oats. Comparing the β‐glucan fractions at the same concentration (1.3 mg/g) the mean value of the bran fraction viscosities was larger (by 5X) than the mean viscosity of endosperm fractions. Both mean values had a relative standard deviation of ∼20%. Heat treatment of oats did not alter the viscous properties of the extracted β‐glucans. Activation energies for the bran fraction at two shear rates were E r=5.81 = 42 kJ/mole and E r=581 = 17 kJ/mole. The variation in G′and G′ with frequency for the β‐glucan from bran fractions could be qualitatively described by a superposition of two single Maxwell models with widely different relaxation time. These data can help predict potential processing effects on such fractions incorporated as food components.