Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties.

The present study was aimed at assessing the influence of acid hydrolysis on the physicochemical and rheological properties of β-glucan concentrate. Barley β-glucan concentrate was subjected to acid hydrolysis for 30 and 60 min. The molecular weight and viscosity were observed to be a function of hydrolysis time and decreased in a duration-based approach. Significant reduction in water binding capacity and swelling power was observed after acid hydrolysis. Acid hydrolysis dramatically altered the flow properties and a Newtonian behavior was observed for HBG60. The oscillatory measurements revealed enhanced visco-elasticity for HBG30 solutions in comparison to its native counterpart and were greatly reliant on molecular weight and concentration. DSC measurements showed reduced thermal stability of acid hydrolysates in comparison to native β-glucan concentrate. Overall, this study provides useful information on the hydration, thermal and rheological behavior of β-glucan concentrates and could be helpful in optimizing the concentration of β-glucan concentrates in food formulations. © Association of Food Scientists & Technologists (India) 2020.