Distribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour

International Journal of Molecular Sciences

Xueling Zheng¹  Limin Li¹ 

[1] Grain College, Henan University of Technology, Zhengzhou, 450052, China; E-Mail:

关键词: β-glucan;    molecular characterization;    hull-less barley;    flour;    shorts;    bran;   

DOI  :  10.3390/ijms12031563

来源: mdpi

【 摘 要 】

Six hull-less barley cultivars widely grown in China were roller-milled to produce bran, shorts and flour fractions. The distribution and molecular characteristics of β-glucans from the three roller-milled fractions were investigated. The β-glucan contents in the six hull-less barley cultivars varied from 4.96% to 7.62%. For all the six cultivars, the shorts fraction contained the highest concentration of β-glucan (8.12–13.01%), followed by bran (6.15–7.58%) and flour (2.48–2.95%). Crude β-glucans were prepared from the three roller-milled fractions using aqueous sodium carbonate (pH 10). These preparations contained 45.38–71.41% β-glucan, 10.81–17.26% arabinoxylan, 2.6–9.6% protein, 2.7–9.0% starch, and 5.23–9.68% ash. Purification using α-amylase and β-xylanase in combination with pH adjustment and dialysis produced high purity β-glucan preparations (91–95%). The molecular weight (Mw) of β-glucan preparations from roller-milled fractions ranged from 117,600 to 852,400 g/mol. β-Glucan from flour had higher Mw than those from shorts and bran within the same cultivar, and β-glucan preparations from bran had the lowest Mw.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.