Extraction and Functional Properties of Barley β‐Glucan as Affected by Temperature and pH

Barley is high in β‐glucan, a soluble fiber component. Effects of extraction temperature (40 55 C) and pH (7.0 10.0) on recovery, purity and functional properties of β‐glucan were investigated on whole Condor barley flour. At pH 7.0, 8.0 and 55°C, 86.5% of the β‐glucan in the feed flour was recovered in the gum product with 89.1% (d.w.b.) purity. β‐Glucan content increased (p < 0.05) with temperature but not with pH. Apparent viscosity of 1% (w/v) dispersions of β‐glucan gum from pH 7.0 increased (p < 0.05) with extraction temperature at constant shear rate and viscosity decreased slightly with increasing shear rate. Whippability and foam stability of gums from pH 8.0 and 45°C were maximum. Emulsions prepared with β‐glucan gum from pH 7.0 and 55@c were 63% stable after centrifugation. Barley β‐glucan shows great potential as a thickener or stabilizer.