Gelation of barley beta-glucan concentrate

Gelation of barley beta-glucan concentrate

The gel behavior of barley beta-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 beta-glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelle...

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Veröffentlicht in:Journal of food science 1999-03, Vol.64 (2), p.198-201
Hauptverfasser: Burkus, Z, Temelli, F
Format: Artikel
Sprache:eng
Schlagworte:
barley
beta-glucans
Biochemistry
Biological and medical sciences
Cereal and baking product industries
corn starch
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gelation
gels
Grain
gums
hydration
mechanical properties
strength
temperature
viscosity
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Beschreibung
Zusammenfassung:The gel behavior of barley beta-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 beta-glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at >(or)= 5% concentration and gel strength increased (p
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb15864.x