ISOLATION, PURIFICATION AND CHARACTERIZATION OF beta-GLUCANS FROM INDIAN BARLEY

作者：Rodge A B; Pawar V D^*; Machewad G M

来源：Journal of Food Processing and Preservation, 2010, 34: 666-679.

DOI：10.1111/j.1745-4549.2009.00424.x

Efforts have been made to isolate and purify beta-glucans from barley (variety Rekha). The seeds were roller-milled in a Brabender experimental mill to bran, flour and meal. All fractions exhibited similar milling performance on the basis of fraction yield and composition. Bran was found rich in ash, protein, fat, beta-glucans and soluble and insoluble fiber, but was poor in starch content. The amount for all components is small in the flour fraction compared to whole meal fraction, but it was not significant. By using three solvents ([1] distilled water adjusted to pH 10.0 with 20% Na(2)CO(3); [2] distilled water adjusted to pH 7.0; and [3] 4% NaOH solution) The beta-glucans yield was observed to be 61, 72 and 83% in solvent 1, 2 and 3, respectively. The barley bran was darker in color than flour and meal. The ratio of beta-(1-4) and beta- (1-3) linkage was 71:29. On hydrolysis of beta-glucans, glucose monomers accounted for more than 97% of the recovered sugars. The data on permethylated analysis of oligosaccharides of beta-glucans confirmed that major structural features were (1-4) beta-linked cellotrisoly and cellotetraosyl units.

• 出版日期2010-5