Solution and conformational properties of wheat beta-D-glucans studied by light scattering and viscometry.

The solution properties of wheat beta-glucan were investigated by light scattering and viscometric methods. The hydrodynamic radius (R(h)), weight average molecular weight (M(w)), radius of gyration (R(g)), and the second virial coefficient (A(2)) of wheat beta-glucan were determined by both dynamic and static light scattering methods, whereas the critical concentrations (c) of the solution were derived from [eta] via viscometric method. The structure sensitive parameters, rho (1.52-1.62), the conformation parameter nu (0.62), and the Mark-Houwink-Sakurada exponents alpha (0.78) confirmed the random coil conformation of wheat beta-glucan in 0.5 M NaOH solution. The characteristic ratio (4.97) was obtained by the random flight model, and the statistical segment length (8.83 nm) was derived from the wormlike cylinder model. It was found that the wormlike cylinder model could explain the chain stiffness better than the random flight model, which suggested an extended random coil conformation of wheat beta-glucan in 0.5 M NaOH solution. The study also revealed that the structure feature of wheat beta-glucan; that is, the higher trisaccharide-to-tetrasaccharide ratio contributed to the stiffer chain conformation compared with other cereal beta-glucans.