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

被引：59

作者：

Brummer, Yolanda ^{[1
]}

Defelice, Cheryl ^{[1
]}

Wu, Ying ^{[1
]}

Kwong, Melissa ^{[2
]}

Wood, Peter J. ^{[1
]}

Tosh, Susan M. ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

[2] Univ Toronto, Dept Nutr Sci, Toronto, ON, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 14期

关键词：

beta-glucan; gelation; oat; microscopy; molecular weight; hardness; firmness; PHYSICOCHEMICAL PROPERTIES; GLYCEMIC RESPONSE; BRAN MUFFINS; BARLEY; CEREAL; CHROMATOGRAPHY; SPECTROSCOPY; CHOLESTEROL; SOLUBILITY; FRACTIONS;

D O I：

10.1021/jf405131d

中图分类号：

S [农业科学];

学科分类号：

082806 [农业信息与电气工程];

摘要：

The impact of oat beta-glucan concentration and molecular weight (MW) on gel properties was investigated. Mixed MW gels/viscous solutions at 3, 4, and 5% beta-glucan with high molecular weight (HMVV):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 delta values. The 50:50 gels had the highest storage moduli (G'), whereas 100:0 solutions did not gel. Peak melting temperature (T-p) was highest for 0:100 gels and decreased with the addition of HMW beta-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 beta-glucan addition. Glucose addition resulted in lower tan delta values and firmer, harder gels compared to gels without glucose. Thus, the textural properties and melting profiles of beta-glucan gels can be manipulated by adjusting the ratios of molecular weight fractions or addition of sugar for different applications.

引用

页码：3160 / 3167

页数：8

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