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Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties.
Int J Biol Macromol. 2016 Nov; 92:70-76.IJ

Abstract

In this study, the effects of barley β-d-glucan (BBG) on the pasting and rheological properties of wheat starch (WS) were studied. Rapid visco-analyzer (RVA) results showed that addition of BBG induced a significantly increase of pasting viscosities (p<0.05). Steady shear rheological measurements showed that BBG increased the consistency index (K, Pasn) and decreased the flow behavior index (n). Higher modulus (G', G″) and tan δ values were observed in dynamic viscoelasticity measurements, suggesting that the pastes were less solid-like in the presence of BBG. The median diameter of the pasted starch particles exhibited much larger than the control. The swelling power, the solubility and the amount of leached amylose increased with the increase of the BBG concentration. All the results demonstrated that BBG promoted the pasting process of WS granules, supporting that the interaction between WS and BBG could occur in the systems, which could also be confirmed by the scanning electron microscope observation.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: kxzhu@jiangnan.edu.cn.State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China.State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China. Electronic address: hmzhou@jiangnan.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27370749

Citation

Li, Yuan, et al. "Interaction of Barley Β-d-glucan With Wheat Starch: Effect On the Pasting and Rheological Properties." International Journal of Biological Macromolecules, vol. 92, 2016, pp. 70-76.
Li Y, Zhu K, Guo X, et al. Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties. Int J Biol Macromol. 2016;92:70-76.
Li, Y., Zhu, K., Guo, X., Peng, W., & Zhou, H. (2016). Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties. International Journal of Biological Macromolecules, 92, 70-76. https://doi.org/10.1016/j.ijbiomac.2016.06.085
Li Y, et al. Interaction of Barley Β-d-glucan With Wheat Starch: Effect On the Pasting and Rheological Properties. Int J Biol Macromol. 2016;92:70-76. PubMed PMID: 27370749.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties. AU - Li,Yuan, AU - Zhu,Kexue, AU - Guo,Xiaona, AU - Peng,Wei, AU - Zhou,Huiming, Y1 - 2016/06/28/ PY - 2016/03/05/received PY - 2016/06/25/revised PY - 2016/06/27/accepted PY - 2016/7/3/pubmed PY - 2017/3/3/medline PY - 2016/7/3/entrez KW - Barley β-d-glucan KW - Pasting KW - Rheology SP - 70 EP - 76 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 92 N2 - In this study, the effects of barley β-d-glucan (BBG) on the pasting and rheological properties of wheat starch (WS) were studied. Rapid visco-analyzer (RVA) results showed that addition of BBG induced a significantly increase of pasting viscosities (p<0.05). Steady shear rheological measurements showed that BBG increased the consistency index (K, Pasn) and decreased the flow behavior index (n). Higher modulus (G', G″) and tan δ values were observed in dynamic viscoelasticity measurements, suggesting that the pastes were less solid-like in the presence of BBG. The median diameter of the pasted starch particles exhibited much larger than the control. The swelling power, the solubility and the amount of leached amylose increased with the increase of the BBG concentration. All the results demonstrated that BBG promoted the pasting process of WS granules, supporting that the interaction between WS and BBG could occur in the systems, which could also be confirmed by the scanning electron microscope observation. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/27370749/Interaction_of_barley_β_d_glucan_with_wheat_starch:_Effect_on_the_pasting_and_rheological_properties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(16)30646-8 DB - PRIME DP - Unbound Medicine ER -
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