Structural analysis of water-soluble and -insoluble ?-glucans of whole-grain oats and barley

Johansson, Liisa; Tuomainen, Päivi; Ylinen, Maija; Ekholm, Päivi; Virkki, Liisa

doi:10.1016/j.carbpol.2004.06.041

Cited by 91 publications

(71 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They showed that the glucose units are joined with 1,3-and 1,4-linkages only, and that no other linkages exist. Later Johansson et al [41] also studied structural differences between oats and barley, and soluble and insoluble β-glucan using FT-IR, 1 H-NMR and solid state 13 C-NMR. They showed differences in the ratio of oligosaccharides with degree of polymerisation 3 and 4 (DP3:DP4) in oats and barley.…”

Section: Jiang and Vasanthammentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

View full text Add to dashboard Cite

Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

show abstract

Section: Jiang and Vasanthammentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Biological effects as well as physical and chemical properties of β-D-glucans, especially the solubility and ability to bind to cell receptors [Johansson et al, 2004;Tiwari & Cummins, 2009], depend on chemical conformation of the polysaccharide. Viscosity, one of the most important properties of the fi bre [Mälkki, 2004], is infl uenced by solubility and molecular weight [AACC, 2001;Wood, 2004;Khoury et al, 2012].…”

Section: Introductionmentioning

confidence: 99%

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2013

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortifi ed breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively infl uence the total tastiness. Quality of fortifi ed fresh tomato ketchups and stored for 180 days, were also not negatively infl uenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-benefi cial foods.

show abstract

“…In the foreign literature, the application of enzymatic methods on the use of α-amylase, lichenase, and β-glucoseoxidase (Zhang et al 2002;Megazyme 2004) is often an object for discussion. For the detection are used: FIA-CALCOFLUOR methods (Navarro et al 1995;Marklinder et al 1996), HPLC (Pérez-vendrell et al 1995), capillary electrophoresis (Johansson et al 2004), UV-spectra (Genc et al 2001;Demirbas 2005) or IR-spectra (Virkki et al 2005), or non-enzymatic methods such as, for example, filtration and centrifugation dialysis to quantify the dietary fibre (Lambo et al 2004). The dates are documented in Table 1.…”

mentioning

confidence: 99%

“…In addition to our primary methodical aim, we tried to determine the breeding of cultivars, namely the genotypes with a significant content of β-glucans that are perspectively thought as a source for the development and production of functional foods, differing from foods commonly used up to now (cereal breakfast, drinks, sauces, youghurts, etc.). Virkki et al (2005), Johansson et al (2004) 3.49-4.10 enzymatic (Megazyme)/FIA, HPLC Pérez-Vendrell et al (1995) 2.98-8.62 Megazyme Zhang et al (2002) 4.70-5.10 enzymatic Saulnier et al (1994) 1.70-7.20 enzymatic/UV spectra Genc et al (2001) 3.20-4.60 enzymatic/UV spectra Demirbas (2005) 1.90-4.00 enzymatic/FIA, Calcofluor Marklinder et al (1996) 30.0-33.3 physicochemical Lambo et al (2005) Oats 4.00 enzymatic/IR spectra Virkki et al (2005), Johansson et al (2004) 2.20-6.60 enzymatic/UV spectra Genc et al (2001) 3.90-5.70 enzymatic Demirbas (2005) 10.9-11.0 physicochemical Lambo et al (2005) Wheat 0.47-1.40 enzymatic/UV spectra Genc et al (2001) 0.50-1.10 enzymatic/UV spectra Demirbas (2005) Spelt 0.60-1.20 enzymatic/UV spectra Demirbas (2005) …”

mentioning

confidence: 99%

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Hozova¹,

Kuniak²,

Moravcikova³

et al. 2007

Czech J. Food Sci.

View full text Add to dashboard Cite

Hozová B., Kuniak Ľ., Moravčíková P., Gajdošová A. (2007): Determination of water-insoluble β-d-glucan in the whole-grain cereals and pseudocereals. Czech J. Food Sci., 25: 316-324.Water-insoluble β-(1,3)-d-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum) -more than 20 g/100 g d.m. A somewhat lower average content of water-insoluble β-glucan was found in wheat -12.7-16.2 g/100 g d.m., in spelt wheat -8.5 g/100 g d.m., and in oats -varying between 15.3 and 18.7 g/100 g d.m.

show abstract

Structural analysis of water-soluble and -insoluble ?-glucans of whole-grain oats and barley

Cited by 91 publications

References 42 publications

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Contact Info

Product

Resources

About