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KMID : 0380619930250010022
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.22 ~ p.27
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A Study on the Thermal Characterization of Barley β - Glucan [mixed - linked(1 - 3) ,(1 - 4) - β - D - Glucan] by Differential Scanning Calorimetry
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Abstract
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Crude β-glucan extracted from Barley was purified by stepwide enzyme treatment with thermostable α-amylase, amyloglucosidase and protease. The thermal properties of Barley β-glucan were investigated by Differential Scanning Calorimetry. Three endotherms have been observed on DSC thermograms of Barley β-glucan. The first endotherm which produced the gelatinization phenomena commonly observed in Barley β-glucan became the focus of this study. The temperature range and the enthalpy of gelation exhibited maximum values with increasing concentration of Barley β-glucan. Gelating Barley β-glucan registered an enthalpy of approximately 0.23 cal/g and exhibited onset temperature (To). peak temperature (Tp) and conclusion temperature (Tc) of 48.8℃ , 61.2℃ and 78.5 respetively. The temperature and enthalpy of gelatinizing Barley β-glucan at both alkali and acid conditions were lower than those at pH 7. With salt present, the Tp and Tc of gelating Barley β-glucan produced lower temperatures than in conditions where salt was absent, and the enthalpy abruptly decreased. However, increasing salt concentrations did not affect the gelation temperature and the enthalpy of Barley β-glucan. The $quot;true melting$quot; temperature of Barley β-glucan was near 184℃ and the melting enthalpy was approximately 34.6 cal/g. The Barley β-glucan decomposition temperature was in the range of 316 ℃∼346 ℃ .
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