Determination of β-glucan content of cereals with an amperometric glucose electrode

被引：5

作者：

Boyaci, IH ^{[1
]}

Seker, UÖS ^{[1
]}

Mutlu, M ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06532 Ankara, Turkey

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 215卷 / 06期

关键词：

beta-glucan; cereals; lichenase; beta-glucosidase; glucose; amperometric enzyme electrode;

D O I：

10.1007/s00217-002-0609-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid method for determination of the soluble and total amount of beta-glucan was investigated. beta-Glucan was extracted from the samples with the modified extraction method and then incubated with lichenase and beta-glucosidase. The optimum incubation parameters were determined by using pure beta-glucan solutions as follows: lichenase concentration, 0.04 international units (IU) ml(-1); beta-glucosidase concentration, 0.125 IU ml(-1); reaction time, 20 min; reaction temperature, 50 degreesC; reaction acidity, pH 6. After enzymatic incubation, free D-glucose produced by the action of enzymes on soluble and total beta-glucans was measured with an amperometric glucose electrode. The linearity of the beta-glucan assay was determined as 8.0% (w/w) under the considered enzymatic reaction condition. In the last part of the study, soluble and total beta-glucan contents of certain samples were determined by both the improved method and the AOAC Official Method. A high correlation (R-2: 0.992) between the results of these two methods was observed.

引用

页码：538 / 541

页数：4

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