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Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley.

Preventive nutrition and food science (2015-07-16)
Sang Hoon Lee, Gwi Yeong Jang, In Guk Hwang, Hyun Young Kim, Koan Sik Woo, Kee Jong Kim, Mi Ja Lee, Tae Jip Kim, Junsoo Lee, Heon Sang Jeong
ABSTRACT

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, 6.0~7.0×10(5) g/mol, and 12.8~32.8 centipoise (cP). Those of isolated soluble β-glucan were significantly decreased to 2.05~2.15, 6.6~7.8×10(3) 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.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Calcium chloride, anhydrous, granular, ≤7.0 mm, free-flowing, Redi-Dri, ReagentPlus®, ≥93%
Pricing and availability is not currently available.
Sigma-Aldrich
Calcium chloride, anhydrous, granular, ≤7.0 mm, ≥93.0%
Pricing and availability is not currently available.