Micro-heterogeneity and micro-rheological properties of high-viscosity oat β-glucan solutions

Jingyuan Xu, Tungsun Chang, George E. Inglett, Sanghoon Kim, Yiider Tseng, Denis Wirtz

Research output: Contribution to journalArticlepeer-review

Abstract

Soluble fibre β-glucan is one of the key dietary materials in the healthy food products known for reducing serum cholesterol levels. The micro-structural heterogeneity and micro-rheology of high-viscosity oat β-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 β-glucan solutions, we found that the solutions exhibited perfectly homogeneous behaviour at ≤1%, but showed a certain degree of heterogeneity at 2%. Micro-rheology investigation revealed that β-glucan solutions displayed nearly perfect viscous behaviour at ≤1%, but the property changed into viscoelastic at 2%. Both micro-structural heterogeneity and micro-rheological property shifts occurred over a small concentration range, between 1% and 2%, of β-glucan.

Original languageEnglish (US)
Pages (from-to)1192-1198
Number of pages7
JournalFood Chemistry
Volume103
Issue number4
DOIs
StatePublished - Mar 28 2007

Keywords

  • Micro-heterogeneity
  • Micro-rheology
  • Multiple-particle tracking
  • β-Glucan

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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