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

Choi, Hee-Don (Korea Food Research Institute)
Seog, Ho-Moon (Korea Food Research Institute)
Kim, Yun-Sook (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.6, 2003 , pp. 1022-1027 More about this Journal
Abstract
The effect of ${\beta}$-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of $80{\sim}90^{\circ}C$. During the gelation of nonwaxy starch, ${\beta}$-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and ${\beta}$-glucan. The addition of ${\beta}$-glucan to waxy starch seemed to have no effect of waxy starch.
Keywords
barley; ${\beta}-glucan$; starch; dynamic viscoelasticity; gelatinization; gelation;
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