Rheological behaviour of β-glucan preparations from oat products
作者： G. Dongowski , B. Drzikova , B. Senge , R. Blochwitz , E. Gebhardt
DOI: 10.1016/J.FOODCHEM.2004.08.051
关键词:
摘要: Abstract The cereal dietary fibre β-glucan has outstanding functional and nutritional properties, because of its viscosity in aqueous systems the intestinal tract. rheological behaviour (concentrations: 2% 4%) isolated from extruded autoclaved oat meal bran was evaluated using oscillatory measurements. In frequency sweep, storage loss moduli G′ G″ preparations increased continuously with increasing frequency, showing a dominantly viscous behaviour. With elastic properties improved. β-Glucan also showed exception meal, were not influenced by deformation amplitude sweep. Complex viscosities decreased (in all samples) independent bran). shear experiments, solutions structurally non-Newtonian rheostable (2%) had highest that lowest apparent process viscosities. Fluid dynamic parameters may influence flow, diffusion or transport during digestion processes small intestine, but is limited.
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