title: Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties.
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.affiliation: 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.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Li
authors.affiliation: 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.
authors.forename: Kexue
authors.initials: K
authors.lastname: Zhu
authors.affiliation: 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.
authors.forename: Xiaona
authors.initials: X
authors.lastname: Guo
authors.affiliation: 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.
authors.forename: Wei
authors.initials: W
authors.lastname: Peng
authors.affiliation: 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.
authors.forename: Huiming
authors.initials: H
authors.lastname: Zhou
mesh_terms: D001467:Hordeum / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Barley β-d-glucan; Pasting; Rheology