Flow Properties of Solutions of Oat β‐Glucans

Karin Autio, Olli Myllymäki, Yrjö Mälkki

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Abstract

The flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec.
The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%.
The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.
Original languageEnglish
Pages (from-to)1364-1366
JournalJournal of Food Science
Volume52
Issue number5
DOIs
Publication statusPublished - 1987
MoE publication typeA1 Journal article-refereed

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Glucans
glucans
oats
activation energy
shears
Sucrose
sucrose
Powders
aqueous solutions
Avena
powders
Temperature
temperature

Cite this

Autio, Karin ; Myllymäki, Olli ; Mälkki, Yrjö. / Flow Properties of Solutions of Oat β‐Glucans. In: Journal of Food Science. 1987 ; Vol. 52, No. 5. pp. 1364-1366.
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author = "Karin Autio and Olli Myllym{\"a}ki and Yrj{\"o} M{\"a}lkki",
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Flow Properties of Solutions of Oat β‐Glucans. / Autio, Karin; Myllymäki, Olli; Mälkki, Yrjö.

In: Journal of Food Science, Vol. 52, No. 5, 1987, p. 1364-1366.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Flow Properties of Solutions of Oat β‐Glucans

AU - Autio, Karin

AU - Myllymäki, Olli

AU - Mälkki, Yrjö

PY - 1987

Y1 - 1987

N2 - The flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec. The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.

AB - The flow properties of aqueous solutions of oat β‐glucans were studied using a Bohlin rheometer (concentric cylinder geometry) over the shear rate range 0.734–1500 1/sec at temperatures between 15 and 75 °C. The β‐glucan powder concentrations employed were 0.20–1.56% (w/w). The power law model was satisfactory for describing the flow behavior of β‐glucans over the shear rate range 18.6–232 1/sec. The magnitudes of activation energy were in the range 2.41–4.61 (kcal/ mol). Sucrose decreased the flow behavior index and increased the consistency index of β‐glucans and decreased the activation energy at lower β‐glucan concentrations, these effects being most pronounced at a sucrose concentration of 25%. The D‐value for solutions of β‐glucans (0.65%) at 100 °C was 145 hr.

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