Gelation of cereal β-glucan at low concentrations

Mäkelä, Noora; Maina, Ndegwa Henry; Vikgren, Päivi; Sontag‐Strohm, Tuula

doi:10.1016/j.foodhyd.2017.06.026

Cited by 24 publications

(4 citation statements)

References 37 publications

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“…In other studies, it was observed that the high concentration of β-glucan molecules affected their greater affinity to each other, which led to the formation of a hydrogel (Kurek et al., 2017b). The lack of high differences in the nominal values of the observed parameters between oat flours and barley flours can be explained by the fact that the gel-forming links are not only formed by cellotriose units, but also by undissolved β-glucan fractions (Mäkelä et al., 2017). Moreover, each β-glucan containing raw material was added in the same amount but with different concentrations of β-glucan.…”

Section: Resultsmentioning

confidence: 99%

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek

Moczkowska

Karp

et al. 2019

Food sci. technol. int.

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This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

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Section: Resultsmentioning

confidence: 99%

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek

Moczkowska

Karp

et al. 2019

Food sci. technol. int.

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“…This complex flow behavior is often observed for gelled suspensions 27 and is also reported for other concentrated glucan dispersions. 21,22 The reversibility of the flow curve shown in Figure 6a shows that, for a dispersion derived from the pre-dispersed 9.3 wt % industrially pressure homogenized sample of α-1,3-glucan, any additional shearing during rheological measurement does not result in any change in rheological properties. However, the additional dispersion method itself significantly affects the flow curve, as shown in Figure 6b.…”

Section: Additional Processingmentioning

confidence: 98%

“…For example, the thermal treatment and processing history, such as mixing and dispersion procedures, are known to affect the technological functionality of many polysaccharides, including β-glucans. 21 The dispersion characteristics 22 and rheology 23 found in the literature for β-glucans provide a useful framework for studies of new glucan systems.…”

Section: Introductionmentioning

confidence: 99%

Rheological Behavior for α-1,3-Glucan Derived from Enzymatic Polymerization of Sucrose

Giacomin

Kim

Wagner

2022

ACS Food Sci. Technol.

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Semi-crystalline, water-insoluble α-1,3-glucan, found naturally in mushrooms, can be applied as a structuring material and is produced industrially through enzymatic polymerization of sucrose as a sustainable material. However, a basic understanding of its rheological properties as a function of composition and processing is needed for many applications. In this work, we find that rheological shear history and weight fraction define the viscosity profiles, which can be further modeled using a Cross model with common exponent m′ = 1.183 and characteristic relaxation time of C = 0.0772 s, confirming soft solid behavior typically observed for suspensions. Relative viscosities, yield stress, and elastic and viscous moduli show exponential growth with the skeletal volume fraction, ϕdry. Suspensions prepared with a polymer of varying polymerization chain lengths, from 260 to 930 degrees of polymerization, show similar rheology at the same wt % solids. These results and their parameterization provide valuable information for the α-1,3-glucan product and process design.

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“…We selected thermal treatment, UT, and combination of UT with MF (UT+MF). The first method is commonly employed for solubilization of β-glucan (Mäkelä et al 2017), while UT and UT+MF were selected to understand possible changes induced to IOF. UT and MF are among the most commonly used methods for emulsion preparation, thus, were employed here to prepare IOF-stabilized emulsions (McClements 2016).…”

Section: Behavior and Physical Stability Of Oat Fractions In Different Media And Under Different Treatmentsmentioning

confidence: 99%

Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions

Valoppi

Wang

Alt

et al. 2021

Food Bioprocess Technol

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Among different cereals, oat is becoming more popular due to its unique composition and health benefits. The increase in oat production is associated with an increase in related side streams, comprising unutilized biomass that is rich in valuable components, such as polysaccharides, proteins, and antioxidants. To valorize such biomass, it is fundamental that side streams enter back into the food production chain, in respect of the circular economy model. Here, we propose the use of soluble and insoluble oat-production side-stream in suspensions and emulsions, avoiding any further extraction, fractionation, and/or chemical derivatization. Our approach further increases the value of these side streams. To this aim, we first studied the effect of thermal and mechanical processes on the behavior and properties of both soluble and insoluble oat side-stream fractions in water and at air/water interface. Then, we characterized the emulsifying and stabilizing abilities of these materials in oil-in-water emulsions. Interestingly, we found that the insoluble fraction was able to form stable suspensions and emulsions after mechanical treatment. The oil droplets in the emulsions were stabilized by anchoring at the surface of the insoluble particles. On the other hand, the soluble fraction formed only stable viscous solutions. Finally, we demonstrated that the two fractions can be combined to increase the storage stability of the resulting emulsion.Our results highlight that oat production side streams can be used as novel bio-based emulsifiers, showing the great potential behind the underutilized cereal-side-stream biomass. Graphical Abstract

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Gelation of cereal β-glucan at low concentrations

Cited by 24 publications

References 37 publications

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Rheological Behavior for α-1,3-Glucan Derived from Enzymatic Polymerization of Sucrose

Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions

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