Viscosity of cereal β-glucan during digestion is considered to be a vital factor for its health effects. Thus, studies on solution properties and gelation are essential for understanding the mechanisms of the β-glucan functionality. The aim of this study was to investigate the effect of the dissolution temperature on gelation of cereal β-glucan at low concentrations that are relevant for food products. The rheological properties of oat and barley β-glucans (OBG and BBG) using three dissolution temperatures (37 °C, 57 °C and 85 °C) at low concentration (1.5% and 1%, respectively) were studied for 7 days. Additionally, the β-glucans were oxidised with 70 mM H₂O₂ and 1 mM FeSO₄ × 7H₂O as a catalyst, to evaluate the consequence of oxidative degradation on the gelation properties. The study showed that dissolution at 85 °C did not result in gelation. The optimal dissolution temperature for gelation of OBG was 37 °C and for gelation of BBG 57 °C. At these temperatures, also the oxidised OBG and BBG gelled, although the gel strength was somewhat lower than in the non-oxidised ones. Gelation was suggested to require partial dissolution of β-glucan, which depended on the molar mass and aggregation state of the β-glucan molecule. Therefore, the state of β-glucan in solution and its thermal treatment history may affect its technological and physiological functionality.

中文翻译：

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低浓度谷物β-葡聚糖的胶凝

消化过程中谷物β-葡聚糖的粘度被认为是其健康影响的重要因素。因此，对溶液性质和凝胶化的研究对于理解β-葡聚糖功能性的机理是必不可少的。这项研究的目的是研究溶解温度对与食品相关的低浓度谷物β-葡聚糖凝胶化的影响。研究了在低浓度（分别为1.5％和1％）的三个溶解温度（分别为37°C，57°C和85°C）下燕麦和大麦β-葡聚糖（OBG和BBG）的流变特性，为期7天。此外，用70 mM H ₂ O ₂和1 mM FeSO ₄ ×7H ₂氧化β-葡聚糖。O作为催化剂，以评估氧化降解对胶凝性能的影响。研究表明，在85°C溶解不会导致凝胶化。OBG凝胶化的最佳溶解温度为37°C，BBG凝胶化的最佳溶解温度为57°C。在这些温度下，氧化的OBG和BBG也会胶凝，尽管胶凝强度比未氧化的OBG和BBG略低。建议凝胶化需要β-葡聚糖的部分溶解，这取决于β-葡聚糖分子的摩尔质量和聚集状态。因此，溶液中β-葡聚糖的状态及其热处理历史可能会影响其技术和生理功能。