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
- 159Citations
- 67Captures
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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.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0008621599000361; http://dx.doi.org/10.1016/s0008-6215(99)00036-1; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0032974343&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0008621599000361; http://linkinghub.elsevier.com/retrieve/pii/S0008621599000361; http://api.elsevier.com/content/article/PII:S0008621599000361?httpAccept=text/xml; http://api.elsevier.com/content/article/PII:S0008621599000361?httpAccept=text/plain; http://dx.doi.org/10.1016/s0008-6215%2899%2900036-1; https://dx.doi.org/10.1016/s0008-6215%2899%2900036-1
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