Gelation of cereal β-glucan at low concentrations

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Mäkelä , N , Maina , N H , Vikgren , P & Sontag-Strohm , T 2017 , ' Gelation of cereal β-glucan at low concentrations ' , Food Hydrocolloids , vol. 73 , pp. 60-66 . https://doi.org/10.1016/j.foodhyd.2017.06.026

Title: Gelation of cereal β-glucan at low concentrations
Author: Mäkelä, Noora; Maina, Ndegwa H.; Vikgren, Päivi; Sontag-Strohm, Tuula
Contributor organization: Grain Technology
Department of Food and Nutrition
Tuula Sontag-Strohm / Principal Investigator
Food Sciences
Carbohydrate Chemistry and Enzymology
Date: 2017-12
Language: eng
Number of pages: 7
Belongs to series: Food Hydrocolloids
ISSN: 0268-005X
DOI: https://doi.org/10.1016/j.foodhyd.2017.06.026
URI: http://hdl.handle.net/10138/309006
Abstract: Viscosity of cereal beta-glucan during digestion is considered to be a vital factor for its health effects. Thus, studies on solution properties and gelation are essential for understanding the mechanisms of the beta-glucan functionality. The aim of this study was to investigate the effect of the dissolution temperature on gelation of cereal beta-glucan at low concentrations that are relevant for food products. The rheological properties of oat and barley beta-glucans (OBG and BBG) using three dissolution temperatures (37 degrees C, 57 degrees C and 85 degrees C) at low concentration (1.5% and 1%, respectively) were studied for 7 days. Additionally, the beta-glucans were oxidised with 70 mM H2O2 and 1 mM FeSO4 x 7H(2)O as a catalyst, to evaluate the consequence of oxidative degradation on the gelation properties. The study showed that dissolution at 85 degrees C did not result in gelation. The optimal dissolution temperature for gelation of OBG was 37 degrees C and for gelation of BBG 57 degrees C. At these temperatures, also the oxidised OBG and BBG gelled, although the gel strength was somewhat lower than in the non-oxidised ones. Gelation was suggested to require partial dissolution of beta-glucan, which depended on the molar mass and aggregation state of the beta-glucan molecule. Therefore, the state of beta-glucan in solution and its thermal treatment history may affect its technological and physiological functionality. (C) 2017 Elsevier Ltd. All rights reserved.
Subject: beta-Glucan
Gelation
Oxidation
Dissolution temperature
PHYSICOCHEMICAL PROPERTIES
RHEOLOGICAL PROPERTIES
MOLECULAR-WEIGHT
ASCORBIC-ACID
STRUCTURAL-CHARACTERIZATION
OXIDATIVE-DEGRADATION
PHYSICAL-PROPERTIES
OAT
BARLEY
SIZE
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion


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