Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures

이상훈,; 장귀영,; 김현영,; 우관식,; 황인국,; 김기종,; 이미자,; 김태집,; 이준수,; 정헌상,

doi:10.3746/jkfn.2012.41.12.1764

Cited by 7 publications

(4 citation statements)

References 22 publications

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“…Viscosity was measured at room temperature using a viscometer (DV-II; Brookfield Engineering Laboratories, Middleborough, MA, USA) with the S01 spindle at 100 rpm ( 21 ). Re-solubility of isolated soluble β-glucan was carried out using a centrifugal method ( 22 ). An amount of 0.5 g of the β-glucan was put into a centrifuge tube with a cap, then 50 mL of deionized water added followed by incubating at 50°C for 12 h and centrifugation at 12,000 rpm for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

Lee

Jang

Hwang

et al. 2015

JFN

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This study was performed to investigate changes in the content and purity, as well as physical characteristics of β-glucan extracted from acid hydrolyzed whole grain barleys. Waxy and non-waxy barleys (Hordeum vulgare) were hydrolyzed with different concentrations of HCl (0.1~0.5 N) for 1 h. As the HCl concentration increased, the contents of total and soluble β-glucan from acid hydrolyzed barley decreased. However the ratio of soluble/total β-glucan content and purities of β-glucan significantly increased. The ratio of β-(1→4)/β-(1→3) linkages, molecular weight, and viscosity of soluble β-glucan of raw barleys were 2.28~2.52, 6.0~7.0×105 g/mol, and 12.8~32.8 centipoise (cP). Those of isolated soluble β-glucan were significantly decreased to 2.05~2.15, 6.6~7.8×103 g/mol, and 3.6~4.2 cP, respectively, with increasing acid concentration. The re-solubility of raw barley β-glucan was about 50%, but increased to 97% with increasing acid concentration. Acid hydrolysis was shown to be an effective method to produce β-glucan with high ratio of soluble β-glucan content, purity, water solubility, and low viscosity.

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Section: Methodsmentioning

confidence: 99%

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

Lee

Jang

Hwang

et al. 2015

JFN

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“…Cha et al,(2012) reported that crude protein of naked, hulled and glutinous barley was 12.1, 11.9 and 12.6%, respectively and crude lipid, ash and total mineral contents were slightly decreased after germination. Lee et al, (2012) reported that β-glucan of Saessalbori, Saechalssalbori and Hinchalssalbori were 4.79, 4.14 and 4.61% , respectively. …”

Section: Chemical Composition and β-Glucan Compoundsmentioning

confidence: 99%

Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.

Lee¹,

Lee²

2014

Korean Journal of Crop Science

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Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and β-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

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“…About DO's β-glucan levels, its levels were increased from 80 to 200°C over fresh flour. Another study has shown that β-glucan levels were increased up to some degree temperature and decreased sharply beyond the critical point (Lee et al, 2012). We thought that temperature over the critical point caused a phase transition of elements, resulting in reducing component content.…”

Section: Chemical Properties Of Flourmentioning

confidence: 81%

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

Lee¹,

Song²,

Han³

et al. 2017

Korean J. Crop Sci.

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This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, β-glucan content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and 200°C. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at 200°C. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from 0°C to 160°C, but then increased sharply at 200°C. As expected, the β-glucan content of HO was higher than that of DO. The β-glucan content of HO was decreased at 80°C, but increased from 120°C to 200°C. In contrast, the β-glucan of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at 0°C and 120°C and at 160°C and 200°C (p<0.05). Our collective results, including those for particle size, MDA, protein, β-glucan content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately 160°C for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

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Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures

Cited by 7 publications

References 22 publications

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

Effect of Colored Barley Flours on Quality Characteristics of Fermented Yogurt by Lactobacillus spp.

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

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