STRUCTURE OF TOTAL BARLEY BETA-GLUCAN

被引：34

作者：

EDNEY, MJ

MARCHYLO, BA

MACGREGOR, AW

机构：

[1] Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba, R3C 3G8

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1991年 / 97卷 / 01期

关键词：

TOTAL BETA-GLUCAN; BETA-GLUCAN STRUCTURE; BARLEY; METHYLATION; HPLC;

D O I：

10.1002/j.2050-0416.1991.tb01051.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The fine structure of total barley beta-glucan, as extracted by hot perchloric acid, was investigated by partial enzymatic hydrolysis. Molecular weight profiles of the resulting oligomeric products were similar to those from hydrolysed 40-degrees-C water-soluble beta-glucan. Concentrations of individual oligosaccharides from total beta-glucan were found to vary between oats and barley and among barley varieties, suggesting variability in beta-glucan structure. Methylation studies, using HPLC to separate methylated sugars, showed no evidence for the presence of contiguous beta-1,3 links in total barley beta-glucan, although not all fractions of total beta-glucan were analysed.

引用

页码：39 / 44

页数：6

共 46 条

[1] RELATIONSHIP BETWEEN THE VISCOSITY OF AN ACID FLOUR EXTRACT OF BARLEY AND ITS BETA-GLUCAN CONTENT [J].