Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

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• 作者：Papageorgiou ; M. ; Lakhdara ; N. ; Lazaridou ; A. ; Biliaderis ; C.G. ; Izydorczyk ; M.S.
• 关键词：(1→ ; 3 ; 1→ ; 4)-β ; -d-glucans ; Cereals ; Molecular size ; Structure ; Rheological behaviour ; Gelation ; Melting ; Barley ; Oats
• 刊名：Journal of Cereal Science
• 出版年：2005
• 期刊代码：117_07335210
• 类别：abs
• 出版时间：September, 2005
• 卷：42
• 期：2
• 页码：213-224
• 文件大小：235 K

摘要

The fine structures and rheological behaviours of aqueous flour dispersions and of β-glucan, (1→3,1→4)-β-d-glucan isolates obtained from 18 registered varieties of normal covered barley seeds and four registered oat varieties, grown in the same location in Greece, were investigated. The β-glucan content of the barleys and oats varied between 2.5–5.4 and 2.1–3.9%, respectively (dry matter basis). Heat treatment of the barley and oat flour dispersions with 80%(v/v) ethanol, to inactivate endogenous β-glucanases, had a stabilizing effect on the viscosity profile of the flour slurries. The relationship between total β-glucan content and aqueous slurry viscosity (at 247 s⁻¹) of the heat-treated barley flours was weak (r²