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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED ISOLATION, MODIFICATION, AND FUNCTIONALITY OF GRAIN PROTEINS FOR NEW PRODUCT DEVELOPMENT Title: Micro-Heterogeneity and Micro-Rheological Properties of Beta-Glucan Solutions

Authors
item Xu, Jingyuan
item Chang, Tungsun - JOHNS HOPKINS UNIVERSITY
item Inglett, George
item Kim, Sanghoon
item Tseng, Yiider - JOHNS HOPKINS UNIVERSITY
item Wirtz, Denis - JOHNS HOPKINS UNIVERSITY

Submitted to: Polymer Processing Society
Publication Type: Abstract Only
Publication Acceptance Date: July 6, 2006
Publication Date: July 6, 2006
Citation: Xu, J., Chang, T., Inglett, G.E., Kim, S., Tseng, Y., Wirtz, D. 2006. Micro-heterogeneity and micro-rheological properties of beta-glucan solutions [abstract]. Polymer Processing Society. p. 291.

Technical Abstract: Beta-glucan is one of the key materials in healthy food products, which can reduce serum cholesterol levels. The micro-structural heterogeneity and micro-rheology of beta-glucan solutions were investigated by monitoring the thermally driven displacements of well-dispersed microspheres via video fluorescence microscopy. By comparing the distribution of the time-dependent mean-square displacement (MSD) and ensemble-averaged MSD of polystyrene microspheres imbedded in four concentrations of high-viscosity oat beta-glucan solutions, we found that the solutions exhibited perfectly homogeneous behavior at less than or equal to 1%, but the material showed a certain degree of heterogeneity at 2%. Micro-rheology investigation revealed that beta-glucan solutions displayed nearly perfect viscous behavior at less than or equal to 1%, but the property became viscoelastic at 2%. Both of the micro-structural heterogeneity and micro-rheological property shifts occurred between 1% and 2% of beta-glucan, which is a small concentration range.

Last Modified: 4/23/2014
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