Functional, thermal and rheological properties of oat β-glucan modified by acetylation

被引：27

作者：

de Souza, Nelisa Lamas ^{[1
]}

Bartz, Josiane ^{[1
]}

Zavareze, Elessandra da Rosa ^{[1
]}

de Oliveira, Patricia Diaz ^{[2
]}

Vieira da Silva, Wagner Schellin ^{[1
]}

Alves, Gabriela Hoernke ^{[1
]}

Guerra Dias, Alvaro Renato ^{[1
]}

机构：

[1] Univ Fed Pelotas, Dept Ciencia & Tecnol Agroind, BR-96010900 Pelotas, RS, Brazil

[2] Univ Fed Pelotas, Ctr Desenvolvimento Tecnol Biotecnol, BR-96010900 Pelotas, RS, Brazil

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Acetic anhydride; Acetyl groups; Morphology; Texture; Viscosity; PHYSICOCHEMICAL PROPERTIES; ACID; DEGRADATION; PROFILE;

D O I：

10.1016/j.foodchem.2015.01.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fibers of beta-glucan have been added to foods for their thickening properties, their ability to form gel at low concentrations, but mainly for their appeal in health promotion. Current analysis evaluates the influence of acetylation (4% and 6% acetic anhydride for 10 and 20 min) on the functional, thermal, morphological and rheological properties of the concentrate containing 31% of oat beta-glucan. The degree of substitution of the acetylated beta-glucans ranged from 0.03 to 0.12, suitable for use in foods. Acetylation increased the heterogeneity of molecule degradation and promoted a more compacted hole-less microstructure. Functional properties such as the swelling power and bile acid binding capacity were increased by acetylation. The beta-glucan gel showed a reduction in hardness and adhesiveness, which was confirmed by its rheological behavior similar to liquid. The above information is relevant to establish the industrial application of acetylated beta-glucan. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：243 / 250

页数：8

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