What Are the Rheological Properties of Oat Bran Beta Glucan Powder?

- Apr 14, 2020-

Beta-glucan is an inorganic non-starch polysaccharide, which mainly exists in the aleurone layer and sub-aleurone layer of oat grains. After processing, oats are mainly present in bran. This passage mainly introduces the rheological properties of oat bran beta glucan powder.


β-glucan soluble blood has its unique properties. People use this physical property to process it into thickeners and stabilizers. A large number of studies have proved that β-glucan can lower blood sugar and cholesterol, prevent constipation, reduce the incidence of rectal cancer, and fermentation to produce short-chain fatty acids (SCFA). And it can promote the reproduction of beneficial bacteria and reduce heart Vascular diseases, prevention of diabetes and other physiological functions. Beta-glucan has a relatively large molecular weight and can form a high-viscosity solution after degrading water.

oat bran beta glucan

The functional properties of β-glucan are mainly the unique functional properties that it shows after breaking down water and entering the small intestine. Even in a relatively low concentration range, its viscosity is very high. When the concentration reaches above 2 g / L, it has the characteristics of pseudoplastic fluid, and its apparent viscosity value is arranged with the increase of shear rate. This constitutes a substitute for thickeners and stabilizers in food.


Studies have shown that β-glucan will exhibit some heterogeneity and viscoelasticity. This change in characteristics may be related to the strong interaction and polymerization of β-glucan molecular chains and chains under high concentration conditions. The stability of β-glucan extracted from oatmeal is complicated by its rheological properties, which is mainly affected by the source of the material, pretreatment technology and the concentration of the extract, temperature and pH. The effect of acid on the stability of β-glucan is relatively small, but its viscosity will change to varying degrees when the temperature rises.

oat bran beta glucan powder

The viscosity of β-glucan solution decreases with the increase of shear rate, showing the properties of non-Newtonian fluid.

Therefore, with a high internal strain constant flow, as the shear rate increases, the particles suspended in the liquid will flow in the direction along the long axis, and the chain-like molecules will wind, stretch and orient in the direction of the driving force. Another reason is that β-glucan molecules contain a large number of hydrophilic groups. There is a mutual relationship between solute molecules and water molecules at rest. The shear rate increases and the dissolved β-glucan increases. The dextran molecules take off a layer of solvent to form an outer membrane of solute molecules, which causes the interaction force between the flow interacting molecules to decay, resulting in a decrease in viscosity.


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