Extraction, fractionation, structural and physical characterization of wheat β-D-glucans

A high purity wheat beta-D-glucan (91.58%) was obtained from white wheat bran after alkali extraction and multi-precipitation with ammonium sulphate compared to previous reported purity of only 70%. The molecular weight (M-w) of the purified wheat beta-D-glucan was 487,000 g/mol with a broad M-w distribution (polydispersity is M-w/M-n = 1.65). By applying an ammonium sulphate gradient precipitation method, the purified wheat beta-D-glucan was fractionated into six fractions with M-w ranged from 43,000 to 758,000 ghnol and much narrower M-w distribution (polydispersity is M-w/M-n = 1.03 to 1.26). Structural analysis revealed that there were no significant differences between the six fractions and between the fractions and the original sample. This set of sample was used to investigate the effect of M-w on physical properties of wheat beta-D-glucan. Dynamic rheometry and scanning calorimetric studies revealed that the gelation rate and the melting enthalpy (Delta H) of wheat beta-D-glucan increased with the decrease of molecular weight indicating smaller wheat beta-D-glucan molecules (must be above a minimum M-w) is easier to form junction zones and establish stronger three-dimensional network due to their high mobility and structural regularity (high ratio of tri/tetra). In contrast, the melting temperature of wheat beta-D-glucan gels increased with the increase of molecular weight, suggesting a more extended structural network was formed for high M-w wheat beta-D-glucans. Crown Copyright (c) 2005 Published by Elsevier Ltd. All rights reserved.