A comparative study on structure-function relations of mixed-linkage (1→3), (1→4) linear β-D-glucans

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 837-855

  Lazaridou, A ^a   Biliaderis, C G ^a   Micha Screttas, M ^b   Steele, B R ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF BIOLOGY   (Greece)

Author keywords

2D NMR spectroscopy; Cereal glucans; Compression test; Gelation; Lichenan; Melting; Mixed linkage (1 3), (1 4) D glucans; Molecular size; Rheological behavior; Structure

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYSACCHARIDES; REFRACTIVE INDEX; RHEOLOGY; SHEAR THINNING; SIZE EXCLUSION CHROMATOGRAPHY;

2D-NMR SPECTROSCOPY; CEREAL Β-D-GLUCAN; COMPRESSION TEST; D-GLUCAN; LICHENAN; MELTING; MIXED-LINKAGE (1→3), (1→4)-Β-D-GLUCAN; MOLECULAR SIZE; RHEOLOGICAL BEHAVIOUR;

GELS;

GLUCOSE DERIVATIVE; POLYSACCHARIDE;

ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; CAPILLARY ELECTROPHORESIS; CEREAL; COMPARATIVE STUDY; CONCENTRATION RESPONSE; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FLOW MEASUREMENT; FOOD BIOTECHNOLOGY; FRACTIONATION; GEL; GELATION; MATHEMATICAL COMPUTING; MELTING POINT; MOLECULAR DYNAMICS; MOLECULAR WEIGHT; PARTICLE SIZE; PHASE TRANSITION; POLYMERIZATION; SAMPLING; STRUCTURE ACTIVITY RELATION; THERMODYNAMICS; VISCOELASTICITY;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 3042543053     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.01.002     Document Type: Article

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