Molecular Weight and Structure of Water Soluble (1→3), (1→4)-β-Glucans Affect Pasting Properties of Oat Flours

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Liu, Yanjun ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

glucan; Molecular weight; Oat; Pasting; Structural features

Indexed keywords

BETA GLUCAN; BETA GLUCAN, (1 3)(1 4); BETA-GLUCAN, (1-3)(1-4)-; ENZYME INHIBITOR; GLYCOSIDASE; LICHENINASE;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; COMPARATIVE STUDY; CONFORMATION; DIETARY FIBER; DRUG ANTAGONISM; FLOUR; GEL CHROMATOGRAPHY; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ISOLATION AND PURIFICATION; KINETICS; MECHANICS; METABOLISM; MOLECULAR WEIGHT; OAT; PHYSICAL CHEMISTRY; PLANT SEED; SOLUBILITY; SPECIES DIFFERENCE; VISCOSITY;

AVENA SATIVA; BETA-GLUCANS; CARBOHYDRATE CONFORMATION; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FIBER; ELECTROPHORESIS, CAPILLARY; ENZYME INHIBITORS; FLOUR; GLYCOSIDE HYDROLASES; HYDROLYSIS; KINETICS; MECHANICAL PHENOMENA; MOLECULAR WEIGHT; PHYSICOCHEMICAL PHENOMENA; SEEDS; SOLUBILITY; SPECIES SPECIFICITY; VISCOSITY;

EID: 78651455584     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01912.x     Document Type: Article

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