Comparison of the solution properties of (1 → 3),(1 → 4)-β-D-glucans extracted from oats and barley.

Julkaisun otsikon käännös: Comparison of the solution properties of (1 → 3),(1 → 4)-β-D-glucans extracted from oats and barley.

Liisa Johansson, Mikko Karesoja, Paivi Ekholm, Liisa Virkki, Heikki. Tenhu

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

The soln. properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aq. cuoxam, an ammoniacal Cu(OH)2/CuCl-soln. The viscosity measurements of water solns. show stronger shear thinning for oat than for barley β-glucans. The crossover points of the moduli G' and G'' in cuoxam solns. were different for the two β-glucans, i.e. 10 Hz for oat β-glucan and 1.5 Hz for barley β-glucan. The mol. wts. of the β-glucans were similar. Therefore, the difference in soln. properties seems to be related to the difference in structure. This difference is revealed by the ratio DP3:DP4 of the main building blocks of β-glucans, which was higher for barley than for oat β-glucan. [on SciFinder(R)]
Alkuperäiskielienglanti
LehtiLWT-Food Science and Technology
Vuosikerta41
Numero1
Sivut180-184
Sivumäärä5
ISSN0023-6438
DOI - pysyväislinkit
TilaJulkaistu - 2008
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Tieteenalat

  • 116 Kemia

Lainaa tätä

@article{460bcf20e4ae4358a696aeaf40ae8cad,
title = "Comparison of the solution properties of (1 → 3),(1 → 4)-β-D-glucans extracted from oats and barley.",
abstract = "The soln. properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aq. cuoxam, an ammoniacal Cu(OH)2/CuCl-soln. The viscosity measurements of water solns. show stronger shear thinning for oat than for barley β-glucans. The crossover points of the moduli G' and G'' in cuoxam solns. were different for the two β-glucans, i.e. 10 Hz for oat β-glucan and 1.5 Hz for barley β-glucan. The mol. wts. of the β-glucans were similar. Therefore, the difference in soln. properties seems to be related to the difference in structure. This difference is revealed by the ratio DP3:DP4 of the main building blocks of β-glucans, which was higher for barley than for oat β-glucan. [on SciFinder(R)]",
keywords = "oat barley beta glucan viscoelasticity mol wt, 116 Chemical sciences",
author = "Liisa Johansson and Mikko Karesoja and Paivi Ekholm and Liisa Virkki and Heikki. Tenhu",
note = "M1 - Copyright (C) 2010 American Chemical Society (ACS). All Rights Reserved. CAPLUS AN 2007:1260032(Journal) Volume: Proceeding volume:",
year = "2008",
doi = "10.1016/j.lwt.2007.01.012",
language = "English",
volume = "41",
pages = "180--184",
journal = "LWT-Food Science and Technology",
issn = "0023-6438",
publisher = "Elsevier Scientific Publ. Co",
number = "1",

}

Comparison of the solution properties of (1 → 3),(1 → 4)-β-D-glucans extracted from oats and barley. / Johansson, Liisa; Karesoja, Mikko; Ekholm, Paivi; Virkki, Liisa; Tenhu, Heikki.

julkaisussa: LWT-Food Science and Technology, Vuosikerta 41, Nro 1, 2008, s. 180-184.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Comparison of the solution properties of (1 → 3),(1 → 4)-β-D-glucans extracted from oats and barley.

AU - Johansson, Liisa

AU - Karesoja, Mikko

AU - Ekholm, Paivi

AU - Virkki, Liisa

AU - Tenhu, Heikki.

N1 - M1 - Copyright (C) 2010 American Chemical Society (ACS). All Rights Reserved. CAPLUS AN 2007:1260032(Journal) Volume: Proceeding volume:

PY - 2008

Y1 - 2008

N2 - The soln. properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aq. cuoxam, an ammoniacal Cu(OH)2/CuCl-soln. The viscosity measurements of water solns. show stronger shear thinning for oat than for barley β-glucans. The crossover points of the moduli G' and G'' in cuoxam solns. were different for the two β-glucans, i.e. 10 Hz for oat β-glucan and 1.5 Hz for barley β-glucan. The mol. wts. of the β-glucans were similar. Therefore, the difference in soln. properties seems to be related to the difference in structure. This difference is revealed by the ratio DP3:DP4 of the main building blocks of β-glucans, which was higher for barley than for oat β-glucan. [on SciFinder(R)]

AB - The soln. properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aq. cuoxam, an ammoniacal Cu(OH)2/CuCl-soln. The viscosity measurements of water solns. show stronger shear thinning for oat than for barley β-glucans. The crossover points of the moduli G' and G'' in cuoxam solns. were different for the two β-glucans, i.e. 10 Hz for oat β-glucan and 1.5 Hz for barley β-glucan. The mol. wts. of the β-glucans were similar. Therefore, the difference in soln. properties seems to be related to the difference in structure. This difference is revealed by the ratio DP3:DP4 of the main building blocks of β-glucans, which was higher for barley than for oat β-glucan. [on SciFinder(R)]

KW - oat barley beta glucan viscoelasticity mol wt

KW - 116 Chemical sciences

U2 - 10.1016/j.lwt.2007.01.012

DO - 10.1016/j.lwt.2007.01.012

M3 - Article

VL - 41

SP - 180

EP - 184

JO - LWT-Food Science and Technology

JF - LWT-Food Science and Technology

SN - 0023-6438

IS - 1

ER -