Solubilisation of Mixed Linkage (1→3), (1→4)β-D-glucans From Barley: Effects of Cooking and Digestion

Autor:	Robert R. Selvendran, S.G. Ring, James A. Robertson, G. Majsak-Newman
Rok vydání:	1997
Předmět:	chemistry.chemical_classification Proteases Soluble fibre Protease medicine.medical_treatment food and beverages Biochemistry Small intestine Matrix (chemical analysis) medicine.anatomical_structure chemistry medicine Food science Digestion Effluent Food Science Glucan
Zdroj:	Journal of Cereal Science. 25:275-283
ISSN:	0733-5210
DOI:	10.1006/jcrs.1996.0092
Popis:	The extractability behaviour of mixed linkage β-glucans from barley has been assessed during cooking and under different regimens used for fibre isolation. Whilst β-glucan extractability increased to around 50% during cooking, from around 30% in the raw flour, methods used for NSP isolation resulted in even greater extractability (>60%). Enzymic rather than chemical treatments were more important in accounting for the increased extractability. Endogenous proteases from the small intestine were shown to be capable of enhancing the extractability of the β-glucan to a level similar to that found in ileal effluent from patients fed an acute barley-based diet. This is consistent with the presence of mixed linkage β-glucans as proteoglycan complexes in barley. The extractability of β-glucans measuredin vivowas significantly higher (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::46d3953d6dd129874f5815a42992726d https://doi.org/10.1006/jcrs.1996.0092 Zobrazit plný text záznamu Full Text from ScienceDirect