Physicochemical and Rheological Properties of Beta-Glucan Extracted from Hull-Less Barlay

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 6, Issue 4 - Serial Number 14, January 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i4.9288

Authors

Soheil Amiri^{* 1}; Mehran Alami²; Seyed Mahdi Jafari²; Alireza Sadeghi Mahoonak³

¹Baharan Institute of Higher Education

²Gorgan University of Agricultural Sciences and Natural Resources

³Gorgan University of Agricultural Sciences & Natural Resources

Abstract

In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results showed that the highest amount of beta-glucan belonged to EHDS4.The purity of HW extracted beta glucan was more than that of acidic method. Results of color measurements showed that HW extracted beta glucan was lighter than that of acidic method. while beta-glucan concentrated extracted by acidic method showed higher than redness values. HW extracted beta glucan was also superior to that of acidic extracted beta-glucan in terms of foaming ability, viscosity, and water binding capacity. Results of rheological studies showed that HW extracted beta- glucan had higher flow behavior index and higher consistency coefficient in compare to acidic extracted beta-glucan. It was also found that the power law model was more suitable to predict the flow behavior of beta-glucan solution. Texture analysis of beta- glucan concentrates showed that HW extracted beta-glucan had superior hardness, gumminess, and adhesiveness than that of acidic extracted beta-glucan. From the results, it was found that the beta- glucan extracted by HW method is more suitable to be used in food formulation and functional food production.

Keywords: beta-glucan, hull-less barley, physicochemical properties, rheological properties, textural properties