Premium
Gelation of Barley ß‐Glucan Concentrate
Author(s) -
Burkus Z.,
Temelli F.
Publication year - 1999
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.1365-2621.1999.tb15864.x
Subject(s) - glucan , beta glucan , chemistry , food science , viscosity , materials science , chromatography , chemical engineering , composite material , biochemistry , engineering
The gel behavior of barley β‐glucan (BBG) gum extracted in our laboratory was compared to low‐ and high‐viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of β‐glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at ≥5% concentration and gel strength increased (p≤0.05), but not proportionally, with concentration. Hydration temperature did not influence gel strength. Commercial β‐glucan had higher (p≤0.05) gel strength than our BBG gum at 5% concentration. Cornstarch produced ∼78% softer gel than BBG gum at 6% concentration. BBG may have potential as a gelling agent.