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Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments

Author:
Izydorczyk, M.S., Storsley, J., Labossiere, D., MacGregor, A.W., Rossnagel, B.G.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.4 pp. 982-989
ISSN:
0021-8561
Subject:
barley, solubility, barley meal, slurries, viscosity, Hordeum vulgare, beta-glucanase, enzyme activity, proximate composition, steaming, autoclaving, chemical composition, starch, amylose, protein content, ultrasonic treatment, esterases, proteinases, food processing, beta-glucans, genotype
Abstract:
Total and soluble beta-glucan content and effects of various treatments of barley grain on extractability and molecular characteristics of soluble beta-glucan were studied. Four types of hulless barley (normal, high amylose, waxy, and zero amylose waxy) from 29 registered and experimental genotypes were analyzed. For each, moisture, protein, amylose, 100 kernel weight, starch, beta-glucan (total and soluble); beta-glucanase activity, and slurry viscosity were determined. Significant differences in total beta-glucan were observed among the groups, with average values of 7.49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively. The extractability of beta-glucan in high amylose barley was relatively low (20.6-29.7%) compared to that in normal (29.8-44.3%), zero amylose waxy (34.0-52.5%), and waxy (36.7-52.7%) barley genotypes. Viscosity of barley flour slurries was affected by the content of soluble beta-glucans, beta-glucanase activity, and molecular weight of beta-glucans. Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans, but prevented enzymic hydrolysis of beta-glucans, and thereby substantially improved their molecular weight. The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.
Agid:
1372775