Extraction and Functional Properties of Barley β-Glucan as Affected by Temperature and pH

摘要

Barley is high in β-glucan, a soluble fiber component. Ef- fects of extraction temperature (40 55 C) and pH (7.0 10.0) on recovery, purity and functional properties of β-glucan were investigated on whole Condor barley flour. At pH 7.0, 8.0 and 55℃, 86.5/100 of the β-glucan in the feed flour was recovered in the gum product with 89.1/100 (d.w.b.) purity. β-Glucan con- tent increased (p<0.05) with temperature but not with pH. Apparent viscosity of 1/100 (w/v) dispersions of β-glucan gum from pH 7.0 increased (p<0.05) with extraction temperature at constant shear rate and viscosity decreased slightly with increasing shear rate. Whippability and foam stability of gums from pH 8.0 and 45℃ were maximum. Emulsions prepared with β-glucan gum from pH 7.0 and 55@c were 63/100 stable after centrifugation. Barley β-glucan shows great potential as a thickener or stabilizer.