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Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

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...

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Autores principales: Lee, Sang Hoon, Jang, Gwi Yeong, Hwang, In Guk, Kim, Hyun Young, Woo, Koan Sik, Kim, Kee Jong, Lee, Mi Ja, Kim, Tae Jip, Lee, Junsoo, Jeong, Heon Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500513/
https://www.ncbi.nlm.nih.gov/pubmed/26175998
http://dx.doi.org/10.3746/pnf.2015.20.2.110
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author Lee, Sang Hoon
Jang, Gwi Yeong
Hwang, In Guk
Kim, Hyun Young
Woo, Koan Sik
Kim, Kee Jong
Lee, Mi Ja
Kim, Tae Jip
Lee, Junsoo
Jeong, Heon Sang
author_facet Lee, Sang Hoon
Jang, Gwi Yeong
Hwang, In Guk
Kim, Hyun Young
Woo, Koan Sik
Kim, Kee Jong
Lee, Mi Ja
Kim, Tae Jip
Lee, Junsoo
Jeong, Heon Sang
author_sort Lee, Sang Hoon
collection PubMed
description 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.
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spelling pubmed-45005132015-07-14 Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley Lee, Sang Hoon Jang, Gwi Yeong Hwang, In Guk Kim, Hyun Young Woo, Koan Sik Kim, Kee Jong Lee, Mi Ja Kim, Tae Jip Lee, Junsoo Jeong, Heon Sang Prev Nutr Food Sci Articles 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. The Korean Society of Food Science and Nutrition 2015-06 2015-06-30 /pmc/articles/PMC4500513/ /pubmed/26175998 http://dx.doi.org/10.3746/pnf.2015.20.2.110 Text en Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Articles
Lee, Sang Hoon
Jang, Gwi Yeong
Hwang, In Guk
Kim, Hyun Young
Woo, Koan Sik
Kim, Kee Jong
Lee, Mi Ja
Kim, Tae Jip
Lee, Junsoo
Jeong, Heon Sang
Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title_full Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title_fullStr Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title_full_unstemmed Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title_short Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
title_sort physicochemical properties of β-glucan from acid hydrolyzed barley
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500513/
https://www.ncbi.nlm.nih.gov/pubmed/26175998
http://dx.doi.org/10.3746/pnf.2015.20.2.110
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