Preparation and Characterization of Films Using Barley and Oat beta-Glucan Extracts.

Films for potential food use were prepared from aqueous solutions of beta-glucan extracted from hulled barley, hull-less barley, and oats. The extracts (75.2-79.3% (beta)-glucan) also contained proteins, fat, and ash. Glycerol was used as a plasticizer. The films were translucent, smooth, and homogeneous in structure on both sides. Water vapor permeability of films prepared from 4% solutions of beta-glucan extracts were higher than those from 2% solutions, despite similar values for water vapor transmission rate. Mechanical properties were influenced by both beta-glucan source and concentration. The oat beta-glucan films showed higher tensile strength and water solubility, and lower color, opacity, and deformation values than those of barley. Films prepared from hull-less barley cv. HLB233 remained intact upon immersion in water for 24 hr.