Gelation characteristics of acid-hydrolyzed oat beta-glucan solutions solubilized at a range of temperatures

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 523-527

  Tosh, Susan M ^a   Wood, Peter J ^a   Wang, Qi ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Beta glucan; Gel; Oat; Rheology; Soluble

Indexed keywords

AGGREGATES; ELASTIC MODULI; HYDROLYSIS; MOLECULAR WEIGHT; SIZE EXCLUSION CHROMATOGRAPHY; SOLUBILITY; VISCOSITY;

'CURRENT; BETA-GLUCANS; CONDITION; D-GLUCAN; GEL INTEGRITY; HIGHEST TEMPERATURE; OAT; OPTIMUM CONDITIONS; SOLUBILISATION; SOLUBLE;

GELATION;

ACID; BETA GLUCAN;

CONFERENCE PAPER; COOLING; DEPOLYMERIZATION; DISPERSION; FLOW KINETICS; GEL; GEL PERMEATION CHROMATOGRAPHY; GELATION; HYDROLYSIS; MOLECULAR WEIGHT; OAT; SOLUBILIZATION; TEMPERATURE; VISCOSITY; YOUNG MODULUS;

EID: 0038699638     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00017-1     Document Type: Conference Paper

References (6)

1. Doublier, J.-L., & Wood, P. J. (1995). Rheological properties of aqueous solutions of (1-3)(1-4)-β-D-glucan from oats (Avena sativa L.). Cereal Chemistry, 72, 335-340.
2. Harris, P. (1990). Food gels. New York, USA: Elsevier Science Publishers Ltd.
3. Normand, V., Muller, S., Ravey, J.-C., & Parker, A. (2000). Gelation kinetics of gelatin: A master curve and network modelling. Macromolecules, 33, 1063-1071.
4. Wang, Q., Wood, P. J., & Cui, W. (2000). Microwave assisted dissolution of β-glucan in water - implications for the characterisation of this polymer. Carbohydrate Polymers, 47, 35-38.
5. Wood, P. J., Braaten, J. T., Scott, F. W., Riedel, K. D., Wolynetz, M. S., & Collins, M. W. (1994). Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal Nutrition, 72, 731-743.
6. Wood, P. J., Weisz, J., Fedec, P., & Burrows, V. D. (1989). Large scale preparation and properties of oat fractions enriched in (1-3)(1-4)-β-D-glucan from oats. Cereal Chemistry, 66, 97-103.