Molecular Weight Distribution and (1→3)(1→4)-β-d-Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars

Autor:	John Weisz, Michael U. Beer, Peter J. Wood
Rok vydání:	1997
Předmět:	chemistry.chemical_classification food.ingredient Chemistry fungi Organic Chemistry Extraction (chemistry) food and beverages chemistry.chemical_compound β d glucan Avena food Agronomy Sodium hydroxide Molar mass distribution Cultivar Food science Chemical composition Food Science Glucan
Zdroj:	Cereal Chemistry Journal. 74:476-480
ISSN:	0009-0352
DOI:	10.1094/cchem.1997.74.4.476
Popis:	The content and molecular weight (MW) of β-glucan in extracts from a selection of oat and barley cultivars were compared using flow-injection analysis and high-performance size-exclusion chromatography. From 60 to 75% of the β-glucan was extracted from oat and waxy barley by hot water (90°C) containing heat-stable α-amylase, whereas just 50–55% was extracted from nonwaxy barley. Consecutive extractions with hot water and dimethylsulfoxide (DMSO) extracted 65% (nonwaxy barley) or 75–80% (oat and waxy barley) of the total β-glucan. An extraction with sodium hydroxide and sodium borohydride (NaOH/NaBH4) increased the percentage of β-glucan extracted to 86–100% but decreased the MW. The MW of β-glucan in the oat cultivars selected was significantly higher than those in the barley cultivars. The β-glucan extracted from the nonwaxy barley cultivars showed significantly higher peak MW than that from the waxy barley cultivars.
Databáze:	OpenAIRE
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