Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre |
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| Institution: | 1. PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario s/n, Querétaro, Qro. 76000, Mexico;3. Department of Plant Sciences, North Dakota State University, Bolley Drive, Loftsgard Hall, P.O. Box 5051, Fargo, ND 58105-5051, USA;4. Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Unidad Querétaro, Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, Qro. 76230, Mexico;1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore;2. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, 200137, China;3. National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China;1. Agriculture and Agri-Food Canada, Eastern Cereal and Oilseed Research Centre, 960 Carling Ave., Ottawa, ON K1A 0C6, Canada;2. Canadian Grain Commission, Grain Research Laboratory, 303 Main Street, Winnipeg, MB R3C 3G8, Canada;3. Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000C and E Trail, Lacombe, AB T4L 1W1, Canada;1. CIRAD, UMR QualiSud, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France;2. UFR des Sciences Pharmaceutiques et Biologiques, Université Montpellier, UMR QualiSud, 15 avenue Charles Flahault, B.P. 14491, F-34093 Montpellier Cedex 5, France;3. Montpellier SupAgro, UMR QualiSud, 1101 avenue Agropolis, B.P. 5098, F-34093 Montpellier Cedex 5, France;1. Purchasing Department, Sapporo Breweries, Ltd, 4-20-1 Ebisu, Shibuya, Tokyo, 150-8522, Japan;2. Bioresources Research and Development Department, Sapporo Breweries, Ltd, 37-1 Nittakizaki, Ota, Gunma, 370-0393, Japan;3. Research and Development Institute for Alcoholic Beverages, Sapporo Breweries, Ltd, 10 Okatome, Yaizu, Shizuoka, 425-0013, Japan;4. Product & Technology Innovation Department, Sapporo Breweries, Ltd, 10 Okatome, Yaizu, Shizuoka, 425-0013, Japan;5. Business Strategy Department, Sapporo Breweries, Ltd, 4-20-1 Ebisu, Shibuya, Tokyo, 150-8522, Japan;6. University of Adelaide Barley Program, Waite Campus, PMB#1 Waite Road, Glen Osmond, SA, 5064, Australia;7. SECOBRA Recherches, Waite Campus, Gate 1, Building 4C, Urrbrae, SA, 5064, Australia;8. Sugar Research Australia, 71378 Bruce Highway, Gordonvale, QLD, 4865, Australia;9. Bioresources Research and Development Department, Sapporo Breweries, Ltd, 3-5-25 Honcho, Kamifurano, Sorachi, Hokkaido, 071-0551, Japan |
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| Abstract: | The stress relaxation behaviour of barley kernels with differences in β-glucan was studied using the generalized Maxwell model for explaining the differences in quality. The relaxation moduli show that cultivar significantly affected the relaxation times (τ2 and τ3) and compressional viscosity (ηE2 and ηE3) of the 3 Maxwell elements and the pure elastic component (E0). These data were twice as high in cultivars with high β-glucans compared to low β-glucans. Protein and malt extract, as well as β-glucan, showed similar patterns to the corresponding cultivars from the same locations. Malt extract was correlated with both insoluble fibre (−0.71; P < 0.0007) and total fibre (−0.66; P < 0.006). High β-glucan cultivars presented relatively high soluble fibre, wort viscosity and presented higher relaxation times. Soluble fibre and the wort viscosity were correlated with relaxation times τ1, τ2, τ3. Also, β-glucans were correlated with τ3 and viscosity ηE3. The overall importance of the effect of β-glucans on viscoelasticity, malting and food quality as shown in this investigation is in agreement with earlier investigations. |
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