Table 1.
Chemical composition of the purified polymers (guar gum and β-glucans) and oat materials (oat bran, flour and flakes), weight-average molecular weight (Mw), weight-average hydrodynamic radius (Rh), critical viscosity concentration (CVC), and critical flocculation concentration (CFC) of the polymers. The composition data are expressed on a dry weight basis.
| Moisture (%) | Crude lipid (%) | β-glucan (%) | Galactomannan (%) | Mw (kg mol−1) | Rh (nm) | CVC (%) | CFC (%) | |
|---|---|---|---|---|---|---|---|---|
| Guar gum | 10.2 | 1.1 | – | 87.1 | 2490 | 78 | 0.11 | 0.037 |
| BG1 | 8.1 | – | 90.1 | – | 1020 | 51 | 0.18 | 0.040 |
| BG2 | 14.6 | – | 91.0 | – | 650 | 38 | 0.24 | 0.044 |
| BG3 | 4.0 | – | 93.8 | – | 272 | 23 | 0.38 | 0.042 |
| Bran | 8.3 | 3.8 | 37.9 | – | 2100 | 78 | ||
| Flakes | 10.8 | 10.8 | 5.0 | – | 1680 | 70 | ||
| Flour | 10.8 | 10.8 | 5.0 | – | 1740 | 70 |