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The effect of different temperatures (45, 55, 65, and 75°C) on the extraction of β-glucan and the properties of extracted β-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of β-glucan, respectively. β-Glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The β-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at 65°C for 3 h and Jeju beer barley at 75°C. The extracted β-glucan resolubilized to 43.48-81.73% and the ratio of β(1→3) to β(1→4) linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of β-glucan depend not only on the water extraction temperature, but also on the barley variety.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
참고문헌 (29)
참고문헌 신청
[학술지(정기간행물)] - Jadhav SJ / 1998 / Barley: Chemistry and value-added processing / Crit. Rev. Food Sci 38 : 123 ~ 171
[학술지(정기간행물)] - McClear BV / 1985 / Enzymatic quantification of (1-3)(1-4)-β-D-glucan in barley and malt / J. I. Brewing 91 : 285 ~ 295
[학술지(정기간행물)] - Wood PJ / 2007 / Cereal β-glucans in diet and health / J. Cereal Sci 46 : 230 ~ 238
[단행본] - Stone BA / 1992 / Chemistry and Biology of (1→3)-β-Glucans / La Trobe University Press : 431 ~ 489
[단행본] - Autio K / 1996 / Carbohydrate in Food / Marcel Dekker : 227 ~ 264
[학술지(정기간행물)] - McClear BV / 1985 / Enzymatic quantification of (1-3)(1-4)-β-D-glucan in barley and malt / J. I. Brewing 91 : 285 ~ 295
[학술지(정기간행물)] - Wood PJ / 2007 / Cereal β-glucans in diet and health / J. Cereal Sci 46 : 230 ~ 238
[단행본] - Stone BA / 1992 / Chemistry and Biology of (1→3)-β-Glucans / La Trobe University Press : 431 ~ 489
[단행본] - Autio K / 1996 / Carbohydrate in Food / Marcel Dekker : 227 ~ 264
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UCI(KEPA) : I410-ECN-0101-2017-594-000843769