Influence of Jet Cooking and pH on Extraction and Molecular Weight of β‐Glucan and Arabinoxylan from Barley (<i>Hordeum vulgare</i> Prowashonupana)

Rose, Devin J.; Kim, Sang-Hoon; Inglett, George E.

doi:10.1094/cchem-04-10-0059

“…The 'Esmeralda' malting barley has a pericarp thickness of ≈106 µm; the feed barleys have a higher thickness than the barley; 'Pastor Ortiz' has ≈280 µm. This data agrees with the reports that good malting barley usually has a thinner husk than feed barley (Figueroa, 1985;Rose et al, 2010). The thickness of the layers calculated from the ESEM microphotograph (Fig.…”

Section: Husk and Bran Microstructuralsupporting

confidence: 91%

“…This interest arises from the evidence that β-glucan is an essential supplement in human nutrition that reduces the risk of cancer and diabetes and assists in the prevention of obesity and cholesterol levels (Pino, et al, 2021;Roudi et al, 2017;Schlörmann and Glei, 2017). Rose et al (2010) indicated that the benefits of barley β-glucans are related to concentration within the grain and the processing conditions that may affect the extractability and molecular weight. In this context, microwave energy can modify the kernel endosperm in seconds and increase the industrial quality of grains.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels [pdf]

López-Perea¹,

Figueroa‐Cárdenas²,

Román‐Gutiérrez³

et al. 2022

Acta Sci Pol Technol Aliment

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Background. Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. Material and methods. The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method.Results. The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. Conclusions. A few seconds of microwave heating is enough to increase barley's value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components.

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“…The 'Esmeralda' malting barley has a pericarp thickness of ≈106 µm; the feed barleys have a higher thickness than the barley; 'Pastor Ortiz' has ≈280 µm. This data agrees with the reports that good malting barley usually has a thinner husk than feed barley (Figueroa, 1985;Rose et al, 2010). The thickness of the layers calculated from the ESEM microphotograph (Fig.…”

Section: Husk and Bran Microstructuralsupporting

confidence: 91%

“…Knuckles et al (1997) reported that the β-glucan molecular weight decreased as the water temperature of extraction increased from 25, 65°C to 100°C. Rose et al (2010), indicated that food processing conditions might affect the extractability and molecular weight of β-glucans and arabinoxylans in cereal products.…”

Section: Effect Of Microwave Heating On β-Glucan and Dietary Fibermentioning

confidence: 99%

“…This interest arises from the evidence that β-glucan is an essential supplement in human nutrition that reduces the risk of cancer and diabetes and assists in the prevention of obesity and cholesterol levels (Pino, et al, 2021;Roudi et al, 2017;Schlörmann and Glei, 2017). Rose et al (2010) indicated that the benefits of barley β-glucans are related to concentration within the grain and the processing conditions that may affect the extractability and molecular weight. In this context, microwave energy can modify the kernel endosperm in seconds and increase the industrial quality of grains.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels

López-Perea¹,

Figueroa‐Cárdenas²,

Román‐Gutiérrez³

et al. 2022

Acta Sci Pol Technol Aliment

0

View full text Add to dashboard Cite

Background. Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. Material and methods. The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment. The mechanical properties were measured by compressive loadings; an Environmental Scanning Electron Microscopy was used for kernel layers. β-glucan content in the barley kernel and wort was measured with a Mixed Linkage beta-glucan (K-BGLU Megazyme International; Wicklow, Ireland). Insoluble, soluble, and total dietary fiber was determined using 32-07 of AACC method.Results. The thickness of barley kernel bran layers was related to the mechanical properties. The modulus of elasticity decreased after 4 s of heating but increased after 8 s. Irradiation affected non-starch polysaccharides, such as β-glucan and fiber. β-glucan decreased after 4 s as did wort viscosity. The insoluble and total dietary fiber followed the same trend as β-glucan, but the soluble fiber content increased with prolonged microwave heating. Conclusions. A few seconds of microwave heating is enough to increase barley's value in the brewing industry and improve health benefits due to minor changes in the biochemical grain components.

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Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

Izydorczyk¹

2014

Barley

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Influence of Jet Cooking and pH on Extraction and Molecular Weight of β‐Glucan and Arabinoxylan from Barley (Hordeum vulgare Prowashonupana)

Abstract: Cereal Chem. 87(6):607-611

Cited by 8 publications

References 31 publications

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels [pdf]

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels [pdf]

Evaluation of microwave heating on the mechanical properties, β-glucan, and fiber content of barley kernels

Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

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