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Characterization of ?-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties
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Abstract: Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences ?-glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food applications. The extracted gums with hot water at 55 °C and pH 8.0, showed contents from 5.75% to 6.41% (w/w), and concentrations from 68.55% to 79.29% of ?-glucan, with some starch and protein impurities. The results of the agronomic trail indicated the highly significant (P_ 0.01) influence of the genotype on all studied characteristics, and on the ?-glucan contents (0.28?? and 0.33??) at both seasons. The morphology of the three gums was significantly different in the distribution and structure of networks. Peak intensities of the –OH and –CH groups and CH2 stretching were higher and wider in Giza129 and Giza131. ?-Glucan networks melt from 71.5 to 87.18 °C, and Giza131 exhibited the highest thermal stability. The aqueous dispersions (1%) of ?-glucan gums exhibited a non-Newtonian behavior, and Giza130 presented the highest significant (P _ 0.05) apparent viscosity (?) and foaming stability. Giza129 showed the highest significant water and fat binding capacities, whereas Giza131 showed the highest significant foaming capacity. ?-Glucan gums showed different potentials in food applications as fat replacers, stabilizers, thickeners, and foaming agents in food systems. This study suggests planting the proper barley variety in breeding and genetic improvement programs to supply the food industry with the expected ?-glucan content with consistent structural, thermal, rheological, and functional properties.
Keywords: barley ?-glucan, genotypic factor, structural characterization, thermal, rheological and functional properties
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| Publication year |
2020
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| Organization Name |
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| serial title |
Journal of Food Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
أمين محمد عجوة
قسم بحوث الشعير- معهد بحوث المحاصيل الحقلية
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| Publication Type |
Journal
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