Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition.

Brummer, Y., Defelice, C., Wu, Y., Kwong, M.G.Y., Wood, P.J., and Tosh, S.M. (2014). "Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition.", Journal of Agricultural and Food Chemistry, 62(14), pp. 3160-3167. doi : 10.1021/jf405131d  Access to full text

Abstract

The impact of oat β-glucan concentration and molecular weight (MW) on gel properties was investigated. Mixed MW gels/viscous solutions at 3, 4, and 5% β-glucan with high molecular weight (HMW):low molecular weight (LMW) ratios of 0:100, 25:75, 50:50, 75:25, and 100:0 were evaluated. The 100:0 and 50:50 gels had the lowest tan δ values. The 50:50 gels had the highest storage moduli (G′), whereas 100:0 solutions did not gel. Peak melting temperature (T{SUB}P{/SUB}) was highest for 0:100 gels and decreased with the addition of HMW β-glucan. Hardness, at 40% compression, increased with concentration, and 25:75 and 50:50 gels were hardest at each concentration. Ordered microstructure, apparent in 0:100 gels, diminished with HMW β-glucan addition. Glucose addition resulted in lower tan δ values and firmer, harder gels compared to gels without glucose. Thus, the textural properties and melting profiles of β-glucan gels can be manipulated by adjusting the ratios of molecular weight fractions or addition of sugar for different applications.

Date modified: