Gelation of Barley β-Glucan Concentrate

摘要

The gel behavior of barley β-glucan (BBG) gum extracted in our laboratory was compared to low-and high-viscosity com- mercial BBG gum and cornstarch using compression be- tween parallel plates. Effects of β-glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at ≥5 /100 concentration and gel strength increased (p≤0.05), but not proportionally, with concentration. Hydra- tion temperature did not influence gel strength.