Network Formation by Pilot Plant and Laboratory-Extracted Barley beta-Glucan and Its Rheological Properties in Aqueous Solutions

Barley and oat beta-glucans of low viscosity form reversible gels when prepared in sufficiently high concentrations. Solutions of three barley beta-glucan gums differing in molecular weight and thus in viscosity were prepared at 1.0, 2.5, or 5.0% (w/w) concentration levels. Medium- and high-viscosit...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Cereal chemistry 2006-11, Vol.83 (6), p.584-589
Hauptverfasser:	Burkus, Z, Temelli, F
Format:	Artikel
Sprache:	eng
Schlagworte:	aqueous solutions barley beta-glucans Biological and medical sciences Cereal and baking product industries chemical concentration enzyme activity Food industries Fundamental and applied biological sciences. Psychology gelation gels laboratory scale production molecular weight pilot plant scale production production technology protein-protein interactions rheological properties ultrastructure viscosity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!