Publication no. C-1998-1008-01R |  VIEW ARTICLE

RAPID COMMUNICATION: Glucagel,(^1) A Gelling beta-Glucan from Barley.

Keith R. Morgan (2,3) and Diana J. Ofman (2). (1) Glucagel is a registered trademark of Industrial Research Limited. (2) Industrial Research Limited, P.O. Box 31-310, Lower Hutt, New Zealand. (3) Corresponding author. E-mail: <K.Morgan@irl.cri.nz> Cereal Chem. 75(6):879-881. Accepted August 6, 1998. Copyright 1998 American Association of Cereal Chemists, Inc.

A new form of the mixed-linked (1-3),(1-4)-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°C.