National Agricultural Library
Glucagel, a gelling beta-glucan from barley.

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)
 

Glucagel, a gelling beta-glucan from barley.

A new form of the mixed-linked (1 leads to 3), (1 leads to 4)-beta-D-glucan has been obtained from barley grains using a new extraction and purification process that involves two key steps. A hot-water extraction of the beta-glucan from the grain followed by a freeze and thaw of the extract. The commercial product from this process, called Glucagel, forms as a gelatinous or fibrous precipitate, which can be dried. Glucagel has novel functional properties. It forms soft thermoreversible, translucent gels that melt and set at temperatures of approximately 60 degrees C.

Journal Title: Cereal chemistry.
Journal Volume/Issue: Nov/Dec 1998. v. 75 (6)
Main Author: Morgan, K.R.
Other Authors: Ofman, D.J.
Format: Article
Language: English
Subjects: barley meal
gels
extraction
purification
new products
yields
molecular weight
brand name products
beta-glucans
For More Info: View in NAL's Catalog.
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