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Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation

Carbohydrate Research, ISSN: 0008-6215, Vol: 315, Issue: 3, Page: 302-311
1999
  • 159
    Citations
  • 0
    Usage
  • 67
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    159
    • Citation Indexes
      159
  • Captures
    67

Article Description

The gelation of concentrated barley (1→3)(1→4)-β-glucan solutions was investigated. The gelation rate was quantified by a novel parameter called the elasticity increment I E, accessible via oscillatory time experiments. Decreasing molar mass and increasing concentration proved to raise the gelation rate. Despite a very similar plateau storage modulus G ′ p of the final gels for a given concentration, the mechanical stability increases with increasing molar mass. Oat β-glucan and lichenan, both (1→3)(1→4)-β-glucans, are also able to form solid gels. The turbidity, syneresis, melting temperature of the gels and the gelation rate increase in the order oat β-glucan, barley β-glucan and lichenan, indicating an increasing extent of the junction zones. Examination of the fine structure revealed the most regular chain structure for lichenan, with cellotriose units linked by β-(1→3) bonds as the main structural feature. From this it was deduced that sections of consecutive cellotriose units constitute the cross-links. A gelation model based on sporadic nucleation similar to crystallization of polymer melts is proposed.

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