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Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation

Ulmius, Matilda LU ; Önning, Gunilla LU and Nilsson, Lars LU (2012) In Food Hydrocolloids 26(1). p.175-180
Abstract (Swedish)
Abstract in Undetermined

Physicochemical properties of cereal beta-glucans, associated with beneficial health effects, are related to their solution behavior and possibly to their propensity to form aggregates. Such properties are often analyzed with methods that may influence the aggregates per se. In this paper, the effect of processing on solution behavior of pure barley b-glucan was studied using asymmetrical flow field-flow fractionation (AsFlFFF), a method which is capable of analyzing the present aggregates. Molar mass distributions were determined by in-line multi-angle light scattering and refractive index detectors. Unprocessed samples had a main fraction of aggregates with a weight-average molar mass of 2.8 *... (More)
Abstract in Undetermined

Physicochemical properties of cereal beta-glucans, associated with beneficial health effects, are related to their solution behavior and possibly to their propensity to form aggregates. Such properties are often analyzed with methods that may influence the aggregates per se. In this paper, the effect of processing on solution behavior of pure barley b-glucan was studied using asymmetrical flow field-flow fractionation (AsFlFFF), a method which is capable of analyzing the present aggregates. Molar mass distributions were determined by in-line multi-angle light scattering and refractive index detectors. Unprocessed samples had a main fraction of aggregates with a weight-average molar mass of 2.8 * 10^6 g/mol. Microwave heating to 100C reduced the largest aggregates, while heating to 121C prominently decreased the molar mass. Frozen storage for 1 week did not influence the aggregation, but repeated freezeethaw cycles changed the structure of aggregates in a way that suggests cryogelation. The influence of processing conditions on solution behavior might explain why differently processed food products containing b-glucan have given different health effects. Experiments with the aim to eliminate aggregates demonstrated that filtration (0.45 mm) prior to analysis resulted in disruption of the largest aggregates, indicating that these aggregates will not be detected when filtration is used. Dissolution in NaOH solution, one of few solvents reported to eliminate aggregates, resulted in retained molar mass. Using

AsFlFFF to study the solution behavior of b-glucans is a gentle method to analyze subtle changes of physicochemical properties. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cereal b-glucan, Aggregation, Molar mass, Field-flow fractionation, Multi-angle light scattering
in
Food Hydrocolloids
volume
26
issue
1
pages
175 - 180
publisher
Elsevier
external identifiers
  • wos:000293731800021
  • scopus:79961168608
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2011.05.004
language
English
LU publication?
yes
id
975cd7c6-44d1-4e65-a3c3-c9274a6f0532 (old id 2277719)
date added to LUP
2012-01-09 09:18:11
date last changed
2017-09-24 03:17:38
@article{975cd7c6-44d1-4e65-a3c3-c9274a6f0532,
  abstract     = {<b>Abstract in Undetermined</b><br/><br>
Physicochemical properties of cereal beta-glucans, associated with beneficial health effects, are related to their solution behavior and possibly to their propensity to form aggregates. Such properties are often analyzed with methods that may influence the aggregates per se. In this paper, the effect of processing on solution behavior of pure barley b-glucan was studied using asymmetrical flow field-flow fractionation (AsFlFFF), a method which is capable of analyzing the present aggregates. Molar mass distributions were determined by in-line multi-angle light scattering and refractive index detectors. Unprocessed samples had a main fraction of aggregates with a weight-average molar mass of 2.8 * 10^6 g/mol. Microwave heating to 100C reduced the largest aggregates, while heating to 121C prominently decreased the molar mass. Frozen storage for 1 week did not influence the aggregation, but repeated freezeethaw cycles changed the structure of aggregates in a way that suggests cryogelation. The influence of processing conditions on solution behavior might explain why differently processed food products containing b-glucan have given different health effects. Experiments with the aim to eliminate aggregates demonstrated that filtration (0.45 mm) prior to analysis resulted in disruption of the largest aggregates, indicating that these aggregates will not be detected when filtration is used. Dissolution in NaOH solution, one of few solvents reported to eliminate aggregates, resulted in retained molar mass. Using<br/><br>
AsFlFFF to study the solution behavior of b-glucans is a gentle method to analyze subtle changes of physicochemical properties.},
  author       = {Ulmius, Matilda and Önning, Gunilla and Nilsson, Lars},
  issn         = {0268-005X},
  keyword      = {Cereal b-glucan,Aggregation,Molar mass,Field-flow fractionation,Multi-angle light scattering},
  language     = {eng},
  number       = {1},
  pages        = {175--180},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2011.05.004},
  volume       = {26},
  year         = {2012},
}