Content of β-D-glucan in cereal grains

The beta-D-glucan content in 111 genotypes of spring barley, 79 genotypes of oat, and 14 genotypes of spring wheat was analyzed using the Mixed-linkage beta-glucan assay kit. Samples were suspended and hydrated in a sodium phosphate buffer (pH 6.5), incubated with purified lichenase enzyme, and an aliquot of filtrate was reacted with purified beta-glucosidase enzyme. The glucose product was assayed using an oxidase/peroxidase reagent. The mean value of beta-D-glucan content in barley samples was 41.6 g.kg(-1) (in the range 18.6-53.7 g.kg(-1)), in oats 34.9 g.kg(-1) (in the range 17.3-57.0 g.kg(-1)), and in wheat samples 4.8 g.kg(-1) (in the range 1.9-6.7 g.kg(-1)). Although we have observed high variation in beta-D-glucan content within barley and oat genotypes, our results indicate that barley and oat are suitable sources of the health beneficial beta-D-glucan. The barley genotypes Merkur, Orbit, Heda, Zlatan, Karat, Atlas, and Atribut, oat genotypes Terra, Avenuda, SV-5, and Arnold with the highest levels (> 50.0 g.kg(-1)) observed can be used in our breeding programmes and in food industry as a potential material by preparation of functional foods.