title: Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition.
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 (TP) was highest for 0:100 gels and decreased with the addition of HMW β-glucan. Hardness, at 40% compression, increased with concentration, and 25:75 and 50:50 gels were hardest at each concentration. Ordered microstructure, apparent in 0:100 gels, diminished with HMW β-glucan addition. Glucose addition resulted in lower tan δ values and firmer, harder gels compared to gels without glucose. Thus, the textural properties and melting profiles of β-glucan gels can be manipulated by adjusting the ratios of molecular weight fractions or addition of sugar for different applications.
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
authors.forename: Yolanda
authors.initials: Y
authors.lastname: Brummer
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
authors.forename: Cheryl
authors.initials: C
authors.lastname: Defelice
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
authors.forename: Ying
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Department of Nutritional Sciences, University of Toronto , Toronto, Ontario, Canada.
authors.forename: Melissa
authors.initials: M
authors.lastname: Kwong
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Wood
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada , N1G 5C9.
authors.forename: Susan M
authors.initials: SM
authors.lastname: Tosh
keywords: firmness; gelation; hardness; microscopy; molecular weight; oat; β-glucan