Comparison of the solution properties of (1→3),(1→4)-β-d-glucans extracted from oats and barley
| Autor: | Mikko Karesoja, Päivi Ekholm, Liisa Johansson, Heikki Tenhu, Liisa Virkki |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
chemistry.chemical_classification
Shear thinning food.ingredient Aqueous solution Chemistry Analytical chemistry food and beverages macromolecular substances 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology Polysaccharide 040401 food science carbohydrates (lipids) stomatognathic diseases Viscosity 0404 agricultural biotechnology Avena food Agronomy Poaceae Hordeum vulgare 0210 nano-technology Food Science Glucan |
| Zdroj: | LWT - Food Science and Technology. 41:180-184 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2007.01.012 |
| Popis: | The solution properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aqueous cuoxam, an ammoniacal Cu(OH)2/CuCl-solution. The viscosity measurements of water solutions show stronger shear thinning for oat than for barley β-glucans. The crossover points of the moduli G′ and G″ in cuoxam solutions were different for the two β-glucans, i.e. 10 Hz for oat β-glucan and 1.5 Hz for barley β-glucan. The molecular weights of the β-glucans were similar. Therefore, the difference in solution properties seems to be related to the difference in structure. This difference is revealed by the ratio DP3:DP4 of the main building blocks of β-glucans, which was higher for barley than for oat β-glucan. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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