Effect of Barley beta-Glucan on Dynamic Viscoelasticity of Barley Starch

摘要

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 approx 90 deg C. During thegelation 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. Theaddition of beta-glucan to waxy starch seemed to have no effect on the gelation of waxy starch.