Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre |
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Authors: | P López-Perea PB Schwarz JDC Figueroa ZJ Hernández-Estrada |
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Institution: | 1. PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, Centro Universitario s/n, Querétaro, Qro. 76000, Mexico;2. Department of Food Science, University of Manitoba, 250 Ellis Building, 13 Freedman Crescent, Winnipeg, Manitoba R3T 2N2, Canada;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 |
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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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Keywords: | Barley β-Glucans Dietary fibre Viscosity Maxwell model Relaxation time |
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