Preparation and characterization of molecular weight standards of low polydispersity from oat and barley (1 → 3)(1 → 4)-β-D-glucan

Food Hydrocolloids

Volumn 17, Issue 6, 2003, Pages 845-853

  Wang, Q ^a   Wood, P J ^a   Huang, X ^a   Cui, W ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

(1 3)(1 4) D glucan; Fractionation; Molecular weight and molecular weight distribution; Polydispersity

Indexed keywords

CHROMATOGRAPHY; MOLECULAR WEIGHT DISTRIBUTION; NITROGEN COMPOUNDS; OLIGOSACCHARIDES; POLYDISPERSITY; POLYSACCHARIDES; SULFUR COMPOUNDS;

(1 → 3)(1 → 4)-Β-D-GLUCAN; BROAD MOLECULAR WEIGHT DISTRIBUTION; D-GLUCAN; DIFFERENT STRUCTURE; FRACTIONATION PROCESS; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; MOLECULAR WEIGHT AND MOLECULAR WEIGHT DISTRIBUTIONS; MOLECULAR-WEIGHT DISTRIBUTIONS; PULLULANS; STRUCTURAL FEATURE;

FRACTIONATION;

AMMONIUM SULFATE; BETA GLUCAN; BETA GLUCAN HYDROLASE; LICHENASE; OLIGOSACCHARIDE; UNCLASSIFIED DRUG;

BARLEY; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; FRACTIONATION; HYDROLYSIS; MOLECULAR WEIGHT; OAT; PRECIPITATION; PURIFICATION; REACTION ANALYSIS; TEMPERATURE DEPENDENCE; VISCOSITY;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0141513838     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00105-X     Document Type: Conference Paper

References (17)

1. Bohm, N., & Kulicke, W. M. (1999). Rheological studies of barley (1 → 3)(1 → 4)-β-D-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation. Carbohydrate Research, 315, 302-311.
2. Cui, W., & Wood, P. J. (2000). Relationships between structural features, molecular weight and rheological properties of cereal β-D-glucans. In K. Nishinari (Ed.), Hydrocolloids (Vol. 1) (pp. 159-168). Physical chemistry and industrial applications of gels, polysaccharides and proteins, Amsterdam: Elsevier.
3. Doublier, J. L., & Wood, P. J. (1995). Rheological properties of aqueous solutions of (1 → 3) (1 → 4)-β-D-glucan from oats (Avena sativa L.). Cereal Chemistry, 72, 335-340.
4. Haskell, W. L., Spiller, G. A., Jensen, C. D., Ellis, B. K., & Gates, J. E. (1992). Role of water-soluble dietary fiber in the management of elevated plasma cholesterol in healthy subjects. American Journal of Cardiology, 69, 433-439.
5. Izawa, M., Kano, Y., & Koshino, S. (1993). Relationship between structure and solubility of (1 → 3)(1 → 4)-β-D-glucan from barley. Journal of American Society of Brewing Chemistry, 51(3), 123-127.
6. Izydorczyk, M. S., & Biliaderis, G. G. (1992). Influence of structure on the physicochemical properties of wheat arabinoxylan. Carbohydrate Polymers, 17, 237-247.
7. Izydorczyk, M. S., & Biliaderis, G. G. (1996). Gradient ammonium sulphate fractionation of galactomannans. Food Hydrocolloids, 10, 295-300.
8. Izydorczyk, M. S., Biliaderis, G. G., Macri, L. J., & MacGregor, A. W. (1998). Fractionation of oat (1 → 3)(1 → 4)-β-D-glucans and characterization of the fractions. Journal of Cereal Science, 27, 321-325.
9. McCleary, B. V., & Glennie-Holmes, M. (1985). Enzymic quantification of oat (1 → 3)(1 → 4)-β-D-glucan in barley and Malt. Journal of Institute of Brewing, 91, 285-295.
10. Preece, I. A., & Mackenzie, K. G. (1952). Non-starchy polysaccharides of cereal grains. I. Fractionation of the barley gums. Journal of Institute of Brewing, 58, 353-362.
11. Tvaroska, I., Ogawa, K., Deslandes, Y., & Marchessault, R. H. (1983). Crystalline conformation and structure of lichenan and barley-β-glucan. Canadian Journal of Chemistry, 61, 1608-1616.
12. Wood, P. J., Braaten, J. T., Scott, F. W., Riedel, K. D., Wolynetz, M. S., & Collins, M. W. (1994a). Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition, 72(5), 731-743.
13. Wood, P. J., Weisz, J., Beer, M. U., Newman, C. W., & Newman, R. K. (2003). Structure of (1 → 3)(1 → 4)-β-D-glucan in waxy and non-waxy barley. Cereal Chemistry, 80, 329-332.
14. Wood, P. J., Weisz, J., & Blackwell, B. A. (1991). Molecular characterization of cereal β-D-glucans. Structural analysis of oat glucan and rapid structural evaluation of β-D-glucans from different sources by HPLC of oligosaccharides released by lichenase. Cereal Chemistry, 68, 31-39.
15. 13C-NMR and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chemistry, 71, 301-307.
16. Wood, P. J., Weisz, J., Fedec, P., & Burrows, V. D. (1989). Large-scale preparation and properties of oat fractions enriched in (1 → 3),(1 → 4)-β-D-glucan. Cereal Chemistry, 66, 97-103.
17. Woodward, J. R., Fincher, G. B., & Stone, B. A. (1983). Water soluble (163)(164)-$-D-glucans from barley (Hordeum vulgare) endosperm, II. Fine structure. Carbohydrate Polymers, 3, 207-225.