Gelation of Barley ß‐Glucan Concentrate

The gel behavior of barley β‐glucan (BBG) gum extracted in our laboratory was compared to low‐ and high‐viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of β‐glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelled at ≥5% concentration and gel strength increased (p≤0.05), but not proportionally, with concentration. Hydration temperature did not influence gel strength. Commercial β‐glucan had higher (p≤0.05) gel strength than our BBG gum at 5% concentration. Cornstarch produced ∼78% softer gel than BBG gum at 6% concentration. BBG may have potential as a gelling agent.