Freeze-thaw Properties of β-glucan Gels with Different Concentrations

Qian Wu, Haihua Li, Jia Wu, Lan Zhao
2020 Journal of Food and Nutrition Research  
The β-glucan gel was prepared in freeze-thawing method. The formation of freeze-thawed gel was studied by low-field nuclear magnetic resonance (NMR). Three relaxing components with different transverse relaxation time (T 21 , T 22 and T 23 ) were founded in the β-glucan system. With the increase of the number of freezing and thawing, the T 22 of barley β-glucan increased rapidly after 5th freezing and thawing and A 22 increased significantly after 3th freezing and thawing. The relaxation time T
more » ... e relaxation time T 21 , T 22 and T 23 rose first and then did not change. A 21 and A 22 first increased and then changed little while A 23 first declined and then changed little. By performing the principal component analysis on the relaxation distribution curve, β-glucan gel of different concentrations. The rheological study showed that β-glucan gel with higher mass fraction has a larger elastic viscous modulus. This indicated that it formed more more physical ross-linked structure in gel. The results of scanning electron microscopy showed that β-glucan solut ion with higher mass fraction formed structure compact gel while β-glucan solution with lower mass fraction formed structure loose gel.
doi:10.12691/jfnr-8-11-2 fatcat:idzb7t4bvfan5a3bsoj4bb7wwm