Effect of beta-glucan on gelatinization of barley starch

摘要

The effect of beta-glucan on gelatinization of barley starch was studied. By the rapid visco-analyzer measurement, gelatinization of starch became rapid and viscosity increased largely on the RVA pattern by addition of beta-glucan to starch. The results of differential scanning calorimeter showed that molecular structure of starch was getting stabilized through shifting up of gelatinization temperature and increase in enthalpy by addition of beta-glucan. X-ray diffraction pattern also showed the same results as differential scanning calorimeter. But it was revealed that addition of beta-glucan to starch didn't affect characteristics such as microscopic observation, solubility, swelling power, and iodine binding properties during gelatinization of starch.