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Effect of ${\beta}-Glucan$ on Gelatinization of Barley Starch  

Choi, Hee-Don (Korea Food Research Institute)
Seog, Ho-Moon (Korea Food Research Institute)
Kim, Sung-Ran (Korea Food Research Institute)
Park, Yong-Kon (Korea Food Research Institute)
Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 545-550 More about this Journal
Abstract
The effect of ${\beta}-glucan$ on gelatinization of barley starch was studied. By the rapid visco-analyzer measurement, gelatinization of starch became rapid and viscosity increased largely on the RVA pattern by addition of ${\beta}-glucan$ to starch. The results of differential scanning calorimeter showed that molecular structure of starch was getting stabilized through shifting up of gelatinization temperature and increase in enthalpy by addition of ${\beta}$-glucan. X-ray diffraction pattern also showed the same results as differential scanning calorimeter. But it was revealed that addition of ${\beta}$-glucan to starch didn't affect characteristics such as microscopic observation, solubility, swelling power, and iodine binding properties during gelatinization of starch.
Keywords
barley; ${\beta}-glucan$; starch; gelatinization;
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