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Contents of β - Glucan in Various Cereals and Its Functional Properties
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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Preventive Nutrition and Food Science Vol.3 No.4 KCI Accredited Journals SCOPUS
Published
1998.12
Pages
382 - 386 (5page)

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Contents of β - Glucan in Various Cereals and Its Functional Properties
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A soluble dietary fiber, β-glucan, contained in oat and barley has nutritional benefits such as hypocholesterolemic effects and influences blood glucose regulation. The contents of β-glucan in both cereals range from 3 to 7% with the exception of a certain barley genotype which contains up to 16% β-glucan. β-Glucan is distributed mainly in the cell walls of endosperm and the distal (bran) portion of the kernel. Various procedures have been developed for increasing the extraction yield of β-glucan. Oat gum prepared with weak alkali extraction and alcohol precipitation following protein removal usually contains 80% β-glucan. The most commonly used method for β-glucan quantitation is an enzymatic procedure combining lichenase plus β-glucosidase followed by measuring the amount of glucose released by glucose oxidase-peroxidase treatment. The increase in foam-and emulsion-stabilizing capacity of β-glucan is due to the increase in viscosity of the aqueous phase. Therefore, β-glucan shows great potentials as a thickener and a stabilizer.

Contents

Abstract

INTRODUCTION

DISTRIBUTION OF β - GLUCAN

THE CONTENT OF β - GLUCAN IN CEREALS WITH VARIOUS PROCESSING PROCEDURES

EXTRACTION AND QUANTITATION OF β - GLUCAN

NUTRITIONAL BENEFITS OF β - GLUCAN

FUNCTIONAL PROPERTIES OF β - GLUCAN

SUMMARY

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