Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Izydorczyk, Marta S.; Dexter, J. E.

doi:10.1016/j.foodres.2008.04.001

Cited by 471 publications

(333 citation statements)

References 131 publications

Supporting

Mentioning

298

Contrasting

Unclassified

Order By: Relevance

“…From this feedstuff research, it is confirmed that common and ubiquitous ingredients for broiler feeds as corn, wheat and SBM have identical and abundant NSPase enzyme target sites over different studies using a similar technique [16]. This suggests that NSPase enzyme substrates in corn, wheat and SBM are omnipresent but may vary with the species and within different tissues of the source [48,49]. Therefore, the dual NSPase enzyme concept was developed with (1) major enzyme activities fitting predominant substrates (endo-1,4-β-xylanase and endo-1,3(4)-β-glucanase) and (2) the optimal concentration of each individual activity to fulfill the needs to cut also insoluble substrates with animal performance benefits.…”

Section: Discussionsupporting

confidence: 52%

Non-starch Polysaccharide Degrading Enzymes in Corn and Wheat-Based Broiler Diets: Dual Activity for Major Substrates

Keyser¹,

Dierick²,

Kuterna³

et al. 2018

JAST-A

View full text Add to dashboard Cite

This study consolidates the efficacy of a non-starch polysaccharide (NSP)ase enzyme-concept in corn and wheat-based broiler diets. The NSP building blocks of corn, wheat and soybean meal (SBM, 44% protein) were studied first. Cereal NSP primarily consists of arabinose, xylose and glucose molecules that form arabinoxylan, β-glucan and cellulose polysaccharides. In soybean meal (SBM), glucose (cellulose) predominates, next to galactose and uronic acids that form "pectins". Broiler performance progress using in-feed NSPase enzymes depends on the concentration, complexity and solubility of the substrate and the genetic potential of the animal, mainly. A dual NSPase enzyme-concept for cereal and SBM NSP, predominantly being arabinoxylan, β-glucan and cellulose, was developed. Methods for measuring enzyme activities (endo-1,4-β-xylanase (EC 3.2.1.8) and endo-1,3(4)-β-glucanase (EC 3.2.1.6)) were developed (AVEVE Biochem UNITS) and preparations thereof (XG) standardized to meet requirements for most challenging NSP (corn, barely soluble). Feed intake (FI), bodyweight gain (BWG) and feed:gain ratio (F:G) were assessed in three zootechnical studies, each using 160 Ross 308 broilers split in two feeding groups with 80 birds/group (10 replicates of eight) for 42 d (starter/grower period). Respective corn-SBM, wheat-SBM and corn/wheat-SBM diets were used as negative control (NC) or added with the enzyme-concept (XG). In the total period, XG ameliorated BWG and F:G compared to NC in each study, where BWG increased best in diets with corn and F:G lowered most in diets with wheat. The dual NSPase enzyme-concept offers ingredient flexibility in present setting by enhancing the nutritional content of corn, wheat and SBM, expectedly from cleaving major NSP target molecules. Thereby, broiler professionals increase feed formulation liberty and safety and production result simultaneously.

show abstract

Section: Discussionsupporting

confidence: 52%

Non-starch Polysaccharide Degrading Enzymes in Corn and Wheat-Based Broiler Diets: Dual Activity for Major Substrates

Keyser¹,

Dierick²,

Kuterna³

et al. 2018

JAST-A

View full text Add to dashboard Cite

show abstract

“…Cereal soluble fibres have gained special attention for their many health benefits including lowering serum cholesterol, preventing cardiovascular diseases, type 2 diabetes, low glycaemia response, etc. In addition, it is attributed to having good water retention capacity, and hydrocolloidal gelling properties (Izydorczyk and Dexter, 2008). Soluble DFs dissolve in and absorb water and are effective in binding toxins and cholesterol in the intestinal tract.…”

Section: Micro-nutrient Composition and Caloric Valuementioning

confidence: 99%

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Ogbonna¹,

Abuajah²,

Umanah³

2016

AJAFST

View full text Add to dashboard Cite

This study was aimed at deepening knowledge on the social superiority based on the functionality and healthiness of burukutu opaque beverage, brewed with four cereals (sorghum, millet; maize and composite materials of the three cereals in equal ratio). Whereas sorghum-based burukutu beverage samples gave the highest levels of carbohydrate (24.04 ± 0.02%), ascorbic acid (0.15 ± 0.00 μg/100 g), magnesium (25.14 ± 0.03 mg/100 g), iron (4.17 ± 0.01 μg/100 g), and sodium (1.58 ± 0.02 mg/100 g); total fat (5.06 ± 0.02%), Ca 2+ (3.96 ± 0.02 mg/100 g) and Mn 2+ (4.71 ± 0.03 mg/100 g) varied the highest in millet-based burukutu beverage samples. Similarly, crude protein (15.14 ± 0.01%), total fibre (2.88 ± 0.31%) and ash (4.30 ± 0.02%) levels were highest in the maize-based burukutu samples while vitamin A precursors: β-carotene (1.89 ± 0.02 μg/100 g) and retinol (1.21 ± 0.01 μg/100 g) levels were highest in the composite material-based burukutu samples. However, variations in nutrient composition and caloric value amongst all samples were not significantly (p < 0.05) different. The study revealed that the indigenous African traditional burukutu opaque beverage is a healthy beverage which contains some functional phytochemical ingredients that can prevent the onset of certain chronic degenerative diseases including hypertension. On the basis of its nutrient composition, burukutu, therefore, is a superior traditional beverage that should be conferred some form of high social status.

show abstract

“…Particularly, soya is known for its rich protein content with high levels of lysine and other micronutrients [27]. Barley will contribute for soluble and insoluble dietary fibers, particularly soluble fiber component betaglucan, which is reported to lower cholesterol levels [8]. Sorghum with husk will contribute to soluble and insoluble fiber along with polyphenols, which results in the high fiber content in the MGP [28].…”

Section: Effect Of Variables On the Selected Responsesmentioning

confidence: 99%

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Kumar¹,

Sharma²,

Khan³

et al. 2015

FNS

View full text Add to dashboard Cite

In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit. KeywordsMultigrain Biscuits, Breaking Strength, High Protein and Fiber, Multigrain Premix, Response Surface Methodology (RSM)

show abstract

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Cited by 471 publications

References 131 publications

Non-starch Polysaccharide Degrading Enzymes in Corn and Wheat-Based Broiler Diets: Dual Activity for Major Substrates

Non-starch Polysaccharide Degrading Enzymes in Corn and Wheat-Based Broiler Diets: Dual Activity for Major Substrates

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Contact Info

Product

Resources

About