| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597422 | Carbohydrate Polymers | 2012 | 6 Pages |
Abstract
⺠Cereal β-glucans were obtained with identical structural features but different DP3/DP4 ratio. ⺠Thermal transition temperatures of β-glucan decreased as this ratio increased. ⺠An oat β-glucan with the greatest proportion of DP4 exhibited the highest viscosity. ⺠DP4 and longer units in cereal β-glucan would enhance their solution viscosity and gel formation.
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Authors
Je-Hoon Ryu, Suyoung Lee, SangGuan You, Jae-Hoon Shim, Sang-Ho Yoo,