title: Functional, thermal and rheological properties of oat β-glucan modified by acetylation.
abstract: Fibers of β-glucan have been added to foods for their thickening properties, their ability to form gel at low concentrations, but mainly for their appeal in health promotion. Current analysis evaluates the influence of acetylation (4% and 6% acetic anhydride for 10 and 20 min) on the functional, thermal, morphological and rheological properties of the concentrate containing 31% of oat β-glucan. The degree of substitution of the acetylated β-glucans ranged from 0.03 to 0.12, suitable for use in foods. Acetylation increased the heterogeneity of molecule degradation and promoted a more compacted hole-less microstructure. Functional properties such as the swelling power and bile acid binding capacity were increased by acetylation. The β-glucan gel showed a reduction in hardness and adhesiveness, which was confirmed by its rheological behavior similar to liquid. The above information is relevant to establish the industrial application of acetylated β-glucan.
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: nelamas@hotmail.com.
authors.forename: Nelisa Lamas
authors.initials: NL
authors.lastname: de Souza
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Josiane
authors.initials: J
authors.lastname: Bartz
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Elessandra da Rosa
authors.initials: Eda R
authors.lastname: Zavareze
authors.affiliation: Centro de Desenvolvimento Tecnológico-Biotecnologia, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Patrícia Diaz
authors.initials: PD
authors.lastname: de Oliveira
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Wagner Schellin Vieira
authors.initials: WS
authors.lastname: da Silva
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Gabriela Hörnke
authors.initials: GH
authors.lastname: Alves
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: AR
authors.lastname: Dias
mesh_terms: D000107:Acetylation; D018554:Avena / Q000737:chemistry*; D006358:Hot Temperature; D010936:Plant Extracts / Q000737:chemistry*; D012212:Rheology; D014783:Viscosity; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D047071:beta-Glucans
keywords: Acetic anhydride; Acetyl groups; Morphology; Texture; Viscosity