Gelation of Barley ß‐Glucan Concentrate
Zvonko Burkus, Feral Temelli
Journal of Food Science
Abstract
ABSTRACT The gel behavior of barley β‐glucan (BBG) gum extracted in our laboratory was compared to low‐ and high‐viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of β‐glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at ≥5% concentration and gel strength increased (p≤0.05), but not proportionally, with concentration. Hydration temperature did not influence gel strength. Commercial β‐glucan had higher (p≤0.05) gel strength than our BBG gum at 5% concentration. Cornstarch produced ∼78% softer gel than BBG gum at 6% concentration. BBG may have potential as a gelling agent.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
barley β‐glucan (BBG) gum gels at ≥5% concentration
“BBG gum gelled at ≥5% concentration”
cornstarch produces softer gel
“Cornstarch produced ∼78% softer gel than BBG gum at 6% concentration”
hydration temperature does not influence gel strength
“Hydration temperature did not influence gel strength”
commercial β‐glucan