Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt

Jørgensen, Kim G.; Aastrup, Sten

doi:10.1007/bf02904434

Cited by 50 publications

(8 citation statements)

References 21 publications

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“…Barley genotypes included in the association mapping panel were ground as described for the RIL population but β‐glucan was determined by the Calcofluor flow injection method using 25 mg flour. All the samples were analyzed in three independent biological replications with two technical replications each and pooled averages were used in subsequent statistical analysis.…”

Section: Methodsmentioning

confidence: 99%

Genotype, environment and G × E interaction influence (1,3;1,4)‐β‐d‐glucan fine structure in barley (Hordeum vulgare L.)

Cory

Gangola

Anyia³

et al. 2016

J Sci Food Agric

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Section: Methodsmentioning

confidence: 99%

Genotype, environment and G × E interaction influence (1,3;1,4)‐β‐d‐glucan fine structure in barley (Hordeum vulgare L.)

Cory

Gangola

Anyia³

et al. 2016

J Sci Food Agric

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“…(1) β-glucan concentration: The concentration of β-glucans as determined by Calcofluor complex formation and flow injection analysis (Jørgensen and Aastrap 1988).…”

Section: Methodsmentioning

confidence: 99%

The inheritance of β-glucan concentration in three oat (Avena sativa L.) crosses

Kibite¹,

Edney²

1998

Can. J. Plant Sci.

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Kibite, S. and Edney, M. J. 1998. The inheritance of ␤-glucan concentration in three oat (Avena sativa L.) crosses. Can. J. Plant Sci. 78: 245-250. Several reports have indicated that oat β-glucans may play an important role in reducing the incidence of degenerative diseases in humans. However, little information has been published on the inheritance of β-glucan concentration in oat. The development of new cultivars with improved β-glucan concentration would be simplified if the mode of inheritance is understood. Three experiments, each using two parental lines and their F 1 , F 2 , F 3 , BC 1 F 2 and BC 2 F 2 generations, were carried out to determine the inheritance of β-glucan concentration. The results indicate that β-glucan concentration is controlled by a minimum of two or three factor pairs with a predominantly additive type of gene action. In the majority of the generations, β-glucan concentration was found to be positively correlated with protein content and negatively correlated with oil content. It was not correlated with grain yield, number of panicles/plant, or number of kernels per panicle. The broad-sense heritability of β-glucan concentration ranged from 0.45 to 0.58 in the F 2 , and from 0.48 to 0.56 in the F 3 generations, suggesting that it may be relatively easy to develop new oat cultivars with high-or low-β-glucan concentration.Key words: Avena sativa, oat, β-glucan concentration, inheritance Kibite, S. et Edney, M. J. 1998. Transmission héréditaire de la concentration de ␤-glucanes dans 3 croisements d'avoine (Avena sativa L.). Can. J. Plant Sci. 78: 245-250. Plusieurs publications ont fait ressortir le rôle important que joueraient les β-glucanes de l'avoine dans la prévention des maladies dégénératives chez les humains, mais avant d'être en mesure de pouvoir créer des nouveaux cultivars plus riches en β-glucanes, nous devons acquérir une meilleure compréhension du mode de transmission héréditaire de ce caractère. Dans ce sens, trois expériences, chacune utilisant 2 lignées parentales et leurs générations F 1 , F 2 , F 3 , RC 1 F 2 et RC 2 F 2 ont été réalisées. Il ressort de nos observations que la concentration de β-glucanes est modulée par au moins 2 ou 3 paires de facteurs, impliquant un type essentiellement additif d'activité génique. Dans la plupart des générations, la concentration de β-glucanes était directement reliée à la teneur en protéine du grain et inversement reliée à sa teneur en huile. Elle ne manifestait pas de corrélation avec le rendement grainier, avec le nombre de panicules par plante, ni avec le nombre de grains par panicule. L'héritabilité au sens large de ce caractère allait de 0,45 à 0,58 dans la F 2 et de 0,48 à 0,56 dans la F 3 , ce qui laisse supposer qu'il serait relativement facile de sélectionner les nouveaux cultivars d'avoine à haute ou à basse teneur en ß-glucanes.

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“…Many methods have been developed for the measurement of β‐glucan, but the two most commonly employed are those that involving detection of the β‐glucan with calcofluor stain1 (commonly used for the measurement of β‐glucan in beer and wort) and the procedure employing the enzymes lichenase and β‐glucosidase with D ‐glucose determination with glucose oxidase/peroxidase reagent 2. For successful use of enzymes to measure β‐glucan in a flour extract that is rich in other glucose‐containing oligosaccharides and polysaccharides such as starch, cellulose, maltodextrins and sucrose, the enzymes must be pure and specific.…”

Section: (13)(14)‐β‐d‐glucan (β‐Glucan)mentioning

confidence: 99%

Measurement of carbohydrates in grain, feed and food

McCleary¹,

Charnock²,

Rossiter³

et al. 2006

J Sci Food Agric

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Procedures for the measurement of starch, starch damage (gelatinised starch), resistant starch and the amylose/amylopectin content of starch, β-glucan, fructan, glucomannan and galactosyl-sucrose oligosaccharides (raffinose, stachyose and verbascose) in plant material, animal feeds and foods are described. Most of these methods have been successfully subjected to interlaboratory evaluation. All methods are based on the use of enzymes either purified by conventional chromatography or produced using molecular biology techniques. Such methods allow specific, accurate and reliable quantification of a particular component. Problems in calculating the actual weight of galactosyl-sucrose oligosaccharides in test samples are discussed in detail. INTRODUCTIONIn general, measurement of polysaccharides or oligosaccharides in cereal products and foods involves degradation to the basic sugar components, which are then measured either enzymically or by employing various instrumental procedures such as highperformance liquid chromatography (HPLC) or ion chromatography. In this paper, some aspects of past and current research in the authors' laboratories in this area will be discussed as well as areas for future research.The approach generally employed involved the use of highly purified enzymes both to hydrolyse the polysaccharide completely to its monosaccharide constituents and to measure the released monosaccharides. In the initial work undertaken in the laboratory on starch, β-glucan, galactomannan and fructan analysis, the enzymes employed were purified either from plant materials or from industrial enzyme preparations. However, more recent developments have required enzymes produced via molecular biology, e.g. a range of glycosidases, isomerases, kinases, dehydrogenases and mutarotases.

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Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt

Cited by 50 publications

References 21 publications

Genotype, environment and G × E interaction influence (1,3;1,4)‐β‐d‐glucan fine structure in barley (Hordeum vulgare L.)

Genotype, environment and G × E interaction influence (1,3;1,4)‐β‐d‐glucan fine structure in barley (Hordeum vulgare L.)

The inheritance of β-glucan concentration in three oat (Avena sativa L.) crosses

Measurement of carbohydrates in grain, feed and food

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