NDLI: Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Barley β-Glucan Solutions Studied by Diffusing Wave Spectroscopy (DWS)

Content Provider	Springer Nature Link
Author	Xu, Jingyuan Inglett, George E. Liu, Sean X. Boddu, Veera M.
Copyright Year	2016
Abstract	Soluble fiber β-glucan is one of the key dietary materials in healthy food products known for reducing serum cholesterol levels. The micro-structural heterogeneity and micro-rheology of high-viscosity barley β-glucan solutions were investigated by the diffusing wave spectroscopy (DWS) technology. By comparing the mean-square displacement (MSD) of the microspheres imbedded in eight concentrations of β-glucan solutions, we found that the solutions exhibited nearly homogeneous behavior at ≤0.1 %, but the material showed a clear degree of heterogeneity at ≥0.25 %. Micro-rheology investigation revealed that β-glucan solutions displayed nearly perfect viscous behavior at ≤0.1 %, but the property changed into viscoelastic one at ≥0.25 %. The magnitude of high-frequency viscoelastic moduli for the 0.25 % - 0.75 % β-glucan solutions can be characterized by ׀G׀ ∝ ω$^{3/4}$, which is the semi-flexible polymer behavior. However, the magnitude of high-frequency viscoelastic moduli (׀G׀) for the 1.0 % - 1.25 % β-glucan solutions is proportional to ω$^{1/2}$, which is the flexible polymer behavior. All micro-structural heterogeneity and micro-rheological property shifts occurred in relatively small concentration ranges.
Starting Page	339
Ending Page	344
Page Count	6
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	11
Issue Number	4
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2016-08-01
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	β-glucan Micro-heterogeneity Micro-rheology Diffusing wave spectroscopy (DWS) Food Science Biophysics and Biological Physics Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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