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Title: MULTIPLE-PARTICLE TRACKING STUDY OF THE MICROHETEROGENEITY OF BETA-GLUCAN

Author
item Xu, Jingyuan - James
item CHANG, TUNGSUN - JOHNS HOPKINS UNIVERSITY
item TSENG, YIIDER - JOHNS HOPKINS UNIVERSITY
item Inglett, George
item WIRTZ, DENNIS - JOHNS HOPKINS UNIVERSITY

Submitted to: International Congress of Biorheology and Clinical Hemorheology
Publication Type: Abstract Only
Publication Acceptance Date: 3/1/2005
Publication Date: 6/3/2005
Citation: Xu, J., Chang, T., Tseng, Y., Inglett, G.E., Wirtz, D. 2005. Multiple-particle tracking study of the microheterogeneity of beta-glucan [abstract]. International Congress of Biorheology and Clinical Hemorheology. 42:126.

Interpretive Summary:

Technical Abstract: Beta glucan is a dietary soluble fiber from oats which could lower serum cholesterol levels and address health related issues such as insulin response and weight control. To identify some of the parameters that affect beta-glucan viscoelasticity, we used the high throughput technique, multiple particle tracking (MPT) to investigate beta-glucan solution heterogeneity. By monitoring the thermally driven displacements of well dispersed polystyrene microspheres imbedded in beta-glucan solutions via video fluorescence microscopy, mean square displacement (MSD) distributions were generated. By comparing the distributions of the time dependent MSD of microspheres imbedded in four concentrations of beta-glucan, we found that the degree of heterogeneity of the solutions increased within a narrow range of concentrations. The ensemble averaged MSD for 0.25%, 1% beta-glucan solutions adopted a power law behavior which scaled linearly with time. This behavior was similar to that of homogeneous aqueous glycerol solutions. Increasing beta-glucan concentration rendered the MSD distribution more asymmetric and skewed. The ensemble averaged MSD for 2% beta-glucan solutions exhibited a deviation from the line of power law of a slope of one. These results suggest that concentrations of beta-glucan influence the rheology and heterogeneity of beta glucan as well as the food products containing beta glucan.