کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10600409 | 982090 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rheological properties of barley β-glucan
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Health benefits of cereal β-glucan are linked to its high viscosity. Although viscosity of β-glucan gum solutions has been reported previously, there are conflicting reports about its behavior at elevated temperatures. Therefore, the viscosity behavior of barley β-glucan gum obtained in a pilot plant (PP) or in a laboratory (LAB) was determined at different shear rates (1.29-129 sâ1) and temperatures (0.1-75 °C) in this study. Viscosity decrease with temperature was demonstrated for both gums and activation energy Ea was calculated from the Arrhenius equation. None of the fresh gum solutions exhibited thixotropic behavior at â¤1% (w/w) concentration, but the measurement demonstrated that increased shear rate is not applicable to polymer solutions of low viscosity. Information about rheological properties of β-glucan will lead to better understanding of its behavior under physiological and processing conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 59, Issue 4, 15 March 2005, Pages 459-465
Journal: Carbohydrate Polymers - Volume 59, Issue 4, 15 March 2005, Pages 459-465
نویسندگان
Zvonko Burkus, Feral Temelli,