The influence of α-amylase-hydrolysed barley starch fractions on the viscosity of low and high purity barley β-glucan concentrates

Gelatinized barley starch was hydrolysed using porcine pancreatic α-amylase for various time intervals and the hydrolysate fractionated according to molecular weight distribution (low, medium and high) by gel permeation chromatography. The effects of hydrolysed starch fractions (2.5%, w/w) on the solution viscosity of low- (∼50%, w/w) and high- (∼88%, w/w) purity barley β-glucan (0.75%, w/w,) at different temperatures (20 and 37 °C) were determined and compared to that of a control. The results indicated that none of the hydrolysed starch fractions significantly influenced the solution viscosity of high purity β-glucan. However, addition of the medium molecular weight fraction to low purity β-glucan significantly increased its viscosity when determined at low shear rates (1.29–12.9 s−1). Marginal changes in viscosity were observed at shear rates exceeding 12.9 s−1. This study suggested that a non-β-glucan component in the low purity β-glucan concentrate probably influences the solution viscosity of “β-glucan–hydrolysed starch” blends.