Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Food Research International

Volumn 64, Issue , 2014, Pages 677-682

  Marconi, Ombretta ^a   Tomasi, Ivan ^a   Dionisio, Laura ^a   Perretti, Giuseppe ^a   Fantozzi, Paolo ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Barley; High performance size exclusion chromatography; Malting; Molecular weight distribution; Glucanase; Glucans

Indexed keywords

CULTIVATION; MOLECULAR WEIGHT DISTRIBUTION; POLYMERS; POLYSACCHARIDES; SIZE EXCLUSION CHROMATOGRAPHY; VISCOSITY;

BARLEY; GLUCANASE; GLUCANS; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; MALTING;

ENZYMES; MOLECULAR WEIGHT DISTRIBUTION;

EID: 84907364134     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.035     Document Type: Article

References (24)

1. Ahmad A., Anjumb F.M., Zahoorb T., Nawazc H., Dilshadd S.M.R. Beta glucan: A valuable functional ingredient in foods. Critical Reviews in Food Science and Nutrition 2012, 52:202-212.
2. Andersson R., Fransson G., Tietjen M., Åman P. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. Journal of Agricultural and Food Chemistry 2009, 57:2004-2008.
3. Bamforth C.W., Martin H.L. The development of β-glucan solubilase during barley germination. Journal of the Institute of Brewing 1980, 87:81-84.
4. Bamforth C.W., Martin H.L., Wainwright T. Role for carboxypeptidase in the solubilization of barley β-glucan. Journal of the Institute of Brewing 1979, 85:334-338.
5. Beer M.U., Wood P.J., Weisz J. Molecular weight distribution and (1→3) (1→4)-β-d-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chemistry 1997, 74(4):476-480.
6. Bhatty R.S. Extraction and enrichment of (1→3) (1→4)-β-d-glucan from barley and oat brans. Cereal Chemistry 1993, 70(1):73-77.
7. Böhm N., Kulicke W.M. Rheological studies of barley (1→3) (1→4)-β-glucan in concentrated solution: Mechanistic and kinetic investigation of the gel formation. Carbohydrate Research 1999, 315:302-311.
8. Colleoni-Sirghie M., Kovalenko I.V., Briggs J.L., Fulton B., White P.J. Rheological and molecular properties of water soluble (1→3) (1→4)-β-d-glucans from high-β-glucan and traditional oat lines. Carbohydrate Polymers 2003, 52:439-447.
9. European Brewery Convention Analytica-EBC 2007, Fachverlag Hans Carl, Nürnberg, Germany. 5th ed.
10. Forrest I.S., Wainwright T. The mode of binding of β-glucans and pentosans in barley endosperm cell walls. Journal of the Institute of Brewing 1976, 83:279-286.
11. Holtekjølen A.K., Uhlen A.K., Bråthen E., Sahlstrøm S., Knutsen S.H. Contents of starch and non-starch polysaccharides in barley varieties of different origin. Food Chemistry 2006, 94:348-358.
12. Izydorczyk M.S., Storsley J., Labossiere D., MacGregor A.W., Rossnagel B.G. Variation in total and soluble β-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments. Journal of Agricultural and Food Chemistry 2000, 48:982-989.
13. Jin Y.-L., Speers A., Paulson A.T., Stewart R.J. Effects of β-glucans and environmental factors on the viscosities of wort and beer. Journal of the Institute of Brewing 2004, 110:104-116.
14. Kuntz R.J., Bamforth C.W. Time course for the development of enzymes in barley. Journal of the Institute of Brewing 2007, 13(2):196-205.
15. Kunze W. Technology brewing and malting 2004, VLB, Berlin, (Chapter 1).
16. Lazaridou A., Biliaderis C.G., Izydorczyk M.S. Molecular size effects on rheological properties of oat β-glucans in solution and gels. Food Hydrocolloids 2003, 17:693-712.
17. Lee Y.-T., Bamforth C.W. Variations in solubility of barley beta-glucan during malting and impact on levels of beta-glucan in wort and beer. Journal of the American Society of Brewing Chemists 2009, 67(2):67-71.
18. McCleary B.V., Glennie-Holmes M. Enzymic quantification of (1→3) (1→4)-β-d-glucan in barley and malt. Journal of the Institute of Brewing 1985, 91:285-295.
19. McCleary B.V., Shameer I. Assay of malt β-glucanase using Azo Barley Glucan: An improved precipitant. Journal of the Institute of Brewing 1987, 93:87-90.
20. Podzimek S. Light scattering, size exclusion chromatography and asymmetric flow field flow fractionation. Powerful tools for the characterization of polymers, proteins and nanoparticles 2011, Wiley, Hoboken, NJ, (Chapter 1).
21. Speers R.A., Jin Y.-L., Paulson A.T., Stewart R.J. Effects of β-glucan, shearing and environmental factors on the turbidity of wort and beer. Journal of the Institute of Brewing 2003, 109:236-244.
22. Tosh S.M., Wood P.J., Wang Q., Weisz J. Structural characteristics and rheological properties of partially hydrolyzed oat β-glucan: The effects of molecular weight and hydrolysis method. Carbohydrate Polymers 2004, 55:425-436.
23. Wang J., Zhang G., Chen J., Wu F. The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities. Food Chemistry 2004, 86:223-228.
24. Wood P.J., Weisz J., Blackwell B.A. Molecular characterization of cereal β-d-glucans. Structural analysis of oat β-d-glucan and rapid structural evaluation of β-d-glucan from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase. Cereal Chemistry 1991, 68(1):31-39.