Rheological 9-glucans

Bohm N, Kulicke WM (1999) Rheological studies of barley (l->3)(l->4)-beta-glucan in concentrated solution mechanistic and kinetic investigation of the gel formation. Carbohydr Res 315 302-311... 

R145 W. Cui and P. J. Wood, Relationships Between Structural Features, Molecular Weight and Rheological Properties of Cereal P-D-Glucans , p. 159... 

In this paper, we describe the production, detailed structure, enzymatic degradation and isolation of novel oligosaccharides, and also derivatization, such as 3,6-anhydro-elsinan. Some of rheological properties and potential utilization of this glucan will also be discussed. 

Papgeorgiou, M. et al.. Water extractable (l-3,l-4)-P-D-glucans horn barley and oats An intervarietal study on their structural features and rheological behaviour, J. Cereal Sci., 42, 213, 2005. 

Dawkins, N.L. and Nnanna, L.A., Studies on oat gum [(1-3, l-4)-P-D-glucan] Composition, molecular weight estimation and rheological properties. Food Hydrocolloids, 9, 1, 1995. 

Doubher, J-L. and Wood, P,J., Rheological properties of aqueous solutions of (1-3), (l-4)-P-D-glucan from oats (Avena saliva L.), Cereal Chem., 72, 335, 1995. 

Tudorica, C.M. et al., The effects of refined barley P-glucan on the physico-structural properties of low-fat dairy products Curd yield microstructure, texture and rheology, J. Sci. Food Agric., 84, 1159, 2004. 

During the cultivation of commonly used strains, growth of a culture and production of clavine alkaloids are accompanied by the concurrent biosynthesis of glucans. These compounds unfavourably influence medium rheology. 

S. Lee, K. Warner, G.E. Inglett, Rheological properties and baking performance of new oat P-glucan-rich hydrocolloids, / Agric Food Chem, 53 (25), 9805-9809,2005. 

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