ARS | Publication request: RHEOLOGICAL PROPERTIES OF BIOBASED GELS FROM AGRICULTURAL WASTES

Submitted to: Green Chemistry
Publication Type: Abstract Only
Publication Acceptance Date: June 30, 2006
Publication Date: September 2, 2006
Citation: Inglett, G.E., Lee, S. 2006. Rheological properties of biobased gels from agricultural wastes [abstract]. Green Chemistry. p. 97.

Technical Abstract: Biobased cellulosic biopolymers from agricultural wastes and a beta-glucan hydrocolloid have found wide utility and acceptance in the food industries as individual polymeric materials. The cellulosic biopolymer of this study, called Z-Trim, was prepared from maize hulls by chemically and physically altering the pericarp cellular structures in a two stage operation requiring elevated temperatures and intense shear force. The dried gel product is readily dispersible in water and can be rehydrated to give high viscosity gels generally using vigorous high shear procedures, such as colloid mills and homogenization. This gel was combined with a beta-glucan hydrocolloid, called Oatrim. It was discovered in 1988 and became a commercial product in 1991. Oatrim forms a fat-like gel that has one calorie per gram compared with nine calories per gram for fat and has heat stability for food applications. In addition to substituting for fat in foods, Oatrim’s soluble beta-glucan contributes a hypocholesterolemic property. The Food and Drug Administration has allowed rolled oats, oat flour and oat bran to claim health benefits, provided that they are used to give at least 3 grams of soluble beta-glucan [(1–3)(1– 4)-beta-D-glucan] per day as a part of a low-saturated fat, low-cholesterol diet. In this rheological study, Z-Trim gel (a commercial product of Fiber Gel Technologies) was blended with Oatrim-5 (5% beta-glucan) in rheological evaluations and the results indicated excellent compatibility.