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- Izydorczyk, M.S.; Dexter, J.E.
- Food research international 2008 v.41 no.9 pp. 850-868
- water solubility; dietary fiber; barley; fractionation; arabinoxylan; gelling properties; hydrocolloids; viscosity; gelatinization; glycemic effect; antioxidants; health foods; beta-glucans; chemical structure; cholesteremic effect; anticarcinogenic activity
- ... Arabinoxylans and mixed linkage (1 leads to 3)(1 leads to 4)-β-d-glucans are the major non-starch polysaccharides present in various tissues of barley. Depending on the genotypic or cellular origin, both polymers exhibit variations in their molecular structures. The molecular features of β-glucans and arabinoxylans are important determinants of their physical properties, such as water solubility, ...
- Vasanthan, Thava; Temelli, Feral
- Food research international 2008 v.41 no.9 pp. 876-881
- barley; oats; beta-glucans; soluble fiber; crosslinking; health foods; health promotion; fractionation; milling; thermomechanical pulping; physicochemical properties; dietary fiber
- ... Mixed linkage beta-glucan is a cell wall component of cereal grains such as oat and barley. A number of nutritional studies have demonstrated a link between the regular consumption of foods containing cereal beta-glucan at physiologically effective concentrations and a reduced risk of chronic health problems. However, since beta-glucan exists in lower concentrations in grains, its incorporation in ...