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Brummer Y, Defelice C, Wu Y, et al. Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition. J Agric Food Chem. 2014;62(14):3160-3167doi: 10.1021/jf405131d.
Brummer, Y., Defelice, C., Wu, Y., Kwong, M., Wood, P. J., & Tosh, S. M. (2014). Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition. Journal of agricultural and food chemistry, 62(14), 3160-3167. https://doi.org/10.1021/jf405131d
Brummer, Yolanda, et al. "Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition." Journal of agricultural and food chemistry vol. 62,14 (2014): 3160-3167. doi: https://doi.org/10.1021/jf405131d
Brummer Y, Defelice C, Wu Y, Kwong M, Wood PJ, Tosh SM. Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition. J Agric Food Chem. 2014 Apr 09;62(14):3160-3167. doi: 10.1021/jf405131d. Epub 2014 Mar 26. PMID: 24669944.
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J Agric Food Chem. 2014 Apr 09;62(14):3160-3167. doi: 10.1021/jf405131d. Epub 2014 Mar 26.

Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition.

Journal of agricultural and food chemistry

Yolanda Brummer, Cheryl Defelice, Ying Wu, Melissa Kwong, Peter J Wood, Susan M Tosh

Affiliations

  1. Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
  2. Department of Nutritional Sciences, University of Toronto , Toronto, Ontario, Canada.

PMID: 24669944 DOI: 10.1021/jf405131d

Abstract

The impact of oat β-glucan concentration and molecular weight (MW) on gel properties was investigated. Mixed MW gels/viscous solutions at 3, 4, and 5% β-glucan with high molecular weight (HMW):low molecular weight (LMW) ratios of 0:100, 25:75, 50:50, 75:25, and 100:0 were evaluated. The 100:0 and 50:50 gels had the lowest tan δ values. The 50:50 gels had the highest storage moduli (G'), whereas 100:0 solutions did not gel. Peak melting temperature (T

Keywords: firmness; gelation; hardness; microscopy; molecular weight; oat; β-glucan

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