Viscous gel-forming gums (VGUMS) of cereal grains: Rheology and viscosity-based enzyme activity quantification

The rheology of viscous-gel forming gums (VGUMS) extracted from cereal grains (barley, oat, wheat) by using alkaline or acid solutions was investigated in this study. Molecular weight (Mw), viscosity average molecular weight (Mv), overlap concentration (C*) and intrinsic viscosity [η] of VGUMS were...

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Bibliographic Details
Published in:Journal of cereal science 2016-05, Vol.69, p.151-157
Main Authors: Yasar, Sulhattin, Boselli, Emanuele, Tosun, Ramazan, Cicekler, Mustafa
Format: Article
Language:English
Subjects:
Enzyme quantification
Non-starch cereal polysaccharides
Rheology
Viscosity
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Summary:The rheology of viscous-gel forming gums (VGUMS) extracted from cereal grains (barley, oat, wheat) by using alkaline or acid solutions was investigated in this study. Molecular weight (Mw), viscosity average molecular weight (Mv), overlap concentration (C*) and intrinsic viscosity [η] of VGUMS were predicted by viscosity calibration assays using a reference sample with known Mw. The Mw, Mv, C* and [η] were significantly (P 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2016.03.003