Gelation of barley β-glucan concentrate

The gel behavior of barley beta-glucan (BBG) gum extracted in our laboratory was compared to low- and high-viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of beta-glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at greater than or equal to 5% concentration and gel strength increased (p less than or equal to 0.05), but not proportionally, with concentration. Hydration temperature did not influence gel strength. Commercial beta-glucan had higher (p less than or equal to 0.05) gel strength than our BBG gum at 5% concentration. Cornstarch produced similar to 78% softer gel than BBG gum at 6% concentration. BBG may have potential as a gelling agent.