Physical and structural properties of barley (1→3),(1→4)-β-D-glucan—III. Formation of aggregates analysed through its viscoelastic and flow behaviour
| Autor: | A. Horta, C. Gómez, J.V. Carbonell, A. Navarro, C. Gamier |
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| Přispěvatelé: | Asociación de Investigatión de Cerveza y Malta, Partenaires INRAE, Institut National de la Recherche Agronomique (INRA), Universidad Nacional de Educación a Distancia (UNED), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC) |
| Rok vydání: | 1997 |
| Předmět: |
Aqueous solution
Polymers and Plastics Chemistry [SDV]Life Sciences [q-bio] Organic Chemistry temperature Viscometer Thermodynamics weight 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology Critical value structures 040401 food science Light scattering Viscoelasticity Shear modulus 0404 agricultural biotechnology Ionic strength Materials Chemistry macromolecules 0210 nano-technology Shear flow |
| Zdroj: | Carbohydrate Polymers Carbohydrate Polymers, Elsevier, 1997, 34 (3), pp.141-148. ⟨10.1016/S0144-8617(97)00134-3⟩ |
| ISSN: | 0144-8617 |
| Popis: | International audience; The Theological properties (flow and viscoelastic) of barley β-glucan in aqueous solution have been studied. The results shed light on the association behaviour of these macromolecules and even on the formation of network-like structures under certain circumstances. The concentrations used for this study were both in the dilute and in the semidilute regime, close to the critical value where overlap of macromolecular coils sets in. However, the association behaviour detected in such a regime and together with the present experimental techniques, agrees with previous results obtained with other techniques such as capillary viscometry and light scattering, which operate in the dilute solution regime, where no overlapping of the chains is expected. The influence of the molecular weight of the samples, the temperature and the ionic strength on the flow and oscillatory shear measurements has been studied. The preparation of samples and their thermal history have proved to be important factors in the development of associated structures, both affecting the results. |
| Databáze: | OpenAIRE |
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