Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

Sun, Lijing; Hu, Mengyun; Zhao, Jie; Lv, Liangjie; Zhang, Yelun; Liu, Qian; Zhang, Li; Yu, Cuihong; Wang, Pei-Nan; Li, Qianying; Li, Hui; Zhang, Yingjun

doi:10.1155/2021/6682014

Cited by 8 publications

(4 citation statements)

References 85 publications

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“…β-glucan is mainly occurring in the aleurone, subaleurone and endosperm of some cereals; therefore, it is present in the structure of the cereal grain outer layers, representing the brewer's spent grain. The β-glucan molecular structure has a high ability to bind water, which determines its physicochemical properties, such as solubility, viscosity and gelation [50]. Therefore, the electrochemically charged water use facilitates the extraction of this non-starch polysaccharide, and the efficiency of its recovery correlates with the temperature of the medium; the higher the temperature, the greater the rate of the extract penetration into the grain subaleyron structure where β-glucan is located.…”

Section: Discussionmentioning

confidence: 99%

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways

et al. 2023

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Background: This article is devoted to the study of the effect of electrochemically activated water (catholyte with pH 9.3) on organic compounds of the plant matrix of brewer’s spent grain in order to extract various compounds from it. Methods: Brewer’s spent grain was obtained from barley malt at a pilot plant by mashing the malt followed by filtration and washing of the grain in water and storing it at (0 ± 2) °C in craft bags. For the organic compound quantitative determination, instrumental methods of analysis (HPLC) were used, and the results were subjected to mathematical analysis. Results: The study results showed that at atmospheric pressure, the alkaline properties of the catholyte showed better results compared to aqueous extraction with respect to β-glucan, sugars, nitrogenous and phenolic compounds, and 120 min was the best period for extraction at 50 °C. The excess pressure conditions used (0.5 ÷ 1 atm) revealed an increase in the accumulation of non-starch polysaccharide and nitrogenous compounds, while the level of sugars, furan and phenolic compounds decreased with increasing treatment duration. The waste grain extract ultrasonic treatment used revealed the effectiveness of catholyte in relation to the extraction of β-glucan and nitrogenous fractions; however, sugars and phenolic compounds did not significantly accumulate. The correlation method made it possible to reveal the regularities in the formation of furan compounds under the conditions of extraction with the catholyte: Syringic acid had the greatest effect on the formation of 5-OH-methylfurfural at atmospheric pressure and 50 °C and vanillic acid under conditions of excess pressure. Regarding furfural and 5-methylfurfural, amino acids had a direct effect at excess pressure. It was shown that the content of all furan compounds depends on amino acids with thiol groups and gallic acid; the formation of 5-hydroxymethylfurfural and 5-methylfurfural is influenced by gallic and vanillic acids; the release of furfural and 5-methylfurfural is determined by amino acids and gallic acid; excess pressure conditions promote the formation of furan compounds under the action of gallic and lilac acids. Conclusions: This study showed that a catholyte allows for efficient extraction of carbohydrate, nitrogenous and monophenolic compounds under pressure conditions, while flavonoids require a reduction in extraction time under pressure conditions.

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Section: Discussionmentioning

confidence: 99%

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways

et al. 2023

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“…β-glucans are widely used in the food industry sector due to their physicochemical properties. They are known as a functional food ingredient exhibiting beneficial effects in health especially by reducing serum cholesterol levels [36]. Besides their beneficial implications on health and nutrition, β-glucans have been found to exhibit different functional attributes such as thickening, stabilizing, emulsification and gelation justifying their presence very often to many products such as beverages, dairy, bakery, meat, pasta and other products [37].…”

Section: Cereal β-Glucans As Food Additivesmentioning

confidence: 99%

Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

et al. 2021

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Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

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“…The glycosidic linkages in cereal β-glucans are a combination of beta-1,3 and beta-1,4 glycosidic linkages; hence, the name (1,3;1,4)-beta-glucan. β-glucans have a high water-binding capacity, which leads to their physicochemical properties such as solubility, viscosity, and gelation [12]. For this reason, β-glucans are often used as thickeners, stabilizers, and fat substitutes in foods.…”

Section: Introductionmentioning

confidence: 99%

Beta-Glucans of Cereals: Functional and Technological Properties

2023

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β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficial impacts on human health. For this reason, the European Food Safety Authority (EFSA) has provided a positive opinion on health claims such as cholesterol lowering and hypoglycemic properties relating to oats and barley β-glucans. This paper provides insight into the properties of β-glucans and different treatments affecting their characteristics and then reviews the latest research on β-glucans as a functional ingredient for people with type 2 diabetes mellitus (T2DM).

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Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

Cited by 8 publications

References 85 publications

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways

Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

Beta-Glucans of Cereals: Functional and Technological Properties

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