SOLUTION PROPERTIES OF BETA-D-(1,3)(1,4)-GLUCAN ISOLATED FROM BEER

beta-D-(1, 3)(1, 4)-glucan isolated from beer, and in comparison to th is, a purchased one isolated from barley, were investigated by combine d static and dynamic light scattering and theological methods. The wei ght average molecular weight of beta-D-(1, 3)(1, 4)-glucan of beer and barley was determined as 175,000 +/- 5000 Da. The particle weight of beta-D-(1, 3)(1, 4)-glucan strongly depends on concentration, solvent, temperature and external forces. The aggregates are assumed to be cau sed by association via hydrogen bonds. A specific effect resulted when maltose was included at different concentrations. Near 5% (w/v), a mi nimum of aggregation was found. The findings from static and dynamic l ight scattering and from viscometry indicate fringed micelle formation , a model which is described in detail. Variation of pH between 2 and 11 did not influence the viscosity.