SOLUTION PROPERTIES OF BETA-D-(1,3)(1,4)-GLUCAN ISOLATED FROM BEER

beta-D-(1, 3)(1, 4)-glucan isolated from beer, and in comparison to this, a purchased one isolated from barley, were investigated by combined static and dynamic light scattering and theological methods. The weight average molecular weight of beta-D-(1, 3)(1, 4)-glucan of beer and barley was determined as 175,000 +/- 5000 Da. The particle weight of beta-D-(1, 3)(1, 4)-glucan strongly depends on concentration, solvent, temperature and external forces. The aggregates are assumed to be caused by association via hydrogen bonds. A specific effect resulted when maltose was included at different concentrations. Near 5% (w/v), a minimum of aggregation was found. The findings from static and dynamic light scattering and from viscometry indicate fringed micelle formation, a model which is described in detail. Variation of pH between 2 and 11 did not influence the viscosity.