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The effects of molecular size on rheological properties of highly pure oat β-glucans in solution and gel state were studied. The fine structure of the β-glucan preparations was assessed by 13 C-NMR spectroscopy and high-performance anion-exchange chromatography (HPAEC) of the cellulosic oligomers released by the action of lichenase. The tri- and tetra-saccharides accounted for 90.8-96...
Oat β-glucans were extracted (water at 47 o C) from milled seeds of two Greek cultivars (A. sativa cv. Pallini and A. bysantina cv. Kassandra) and partially purified by pH adjustment of the β-glucan solutions to 4.5. Chemical analysis of the extracted gums revealed that they were composed mainly of β-glucans (>85%d.b.) together with some contaminating proteins (<9%d.b.). The fine structure...
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