JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Varietal and Annual Variations of β-Glucan Contents in Korean Barley (Hordeum vulgare L.) and Oat (Avena sativa L.) Cultivars
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : KOREAN JOURNAL OF CROP SCIENCE
  • Volume 56, Issue 3,  2011, pp.284-291
  • Publisher : The Korean Society of Crop Science
  • DOI : 10.7740/kjcs.2011.56.3.284
 Title & Authors
Varietal and Annual Variations of β-Glucan Contents in Korean Barley (Hordeum vulgare L.) and Oat (Avena sativa L.) Cultivars
Lee, Mi-Ja; Yoo, Jae-Soo; Kim, Yang-Kil; Park, Jong-Chul; Kim, Tae-Soo; Choi, Jae-Seong; Kim, Kee-Jong; Kim, Hyung-Soon;
  PDF(new window)
 Abstract
Varietal and annual variations in the contents of -glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on -glucan content was investigated. Average contents of total, soluble and insoluble -glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble -glucan content was higher in covered barley, though total -glucan content higher in naked barley. The total and insoluble -glucan contents were higher in pearled grains. Total -glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble -glucan contents. Highly significant positive correlations were observed between total -glucan and soluble -glucan contents both in covered and naked barley. There were significant annual variations in total -glucan content in barley. Average contents of total, soluble and insoluble -glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of -glucans were higher in barley than in oat. These results would be useful for the breeding of high -glucan variety and also for the use barley and oat as valueadded food ingredients.
 Keywords
barley;oat;-glucan;soluble -glucan;waxy;
 Language
English
 Cited by
 References
1.
Aastrup, S. 1979. The effect of rain on $\beta$-glucan content in barley grains. Carlsberg Res Commun. 44 : 381-393. crossref(new window)

2.
Aman, P. and H. Graham. 1987. Analysis of total and insoluble mixed-linked $\beta$-(1-3), (1-4)-D-glucans in barley and oats. J. Agric. Food Chem. 35 : 704-709. crossref(new window)

3.
American Association of Cereal Chemists. 2003. Report by the AACC Dietary Fiber Technical Committee. All dietary fiber is fundamentally functional, Cereal Foods World. 48 : 128-132.

4.
Anderson, A. A. M., C. M. Courtin, J. A. Delcour, H. Fedriksson, J. D. Schofield, I. Trough, A. A. Tsiami, P. Aman. 2003. Milling performance of north European hull-less barleys and characterisation of resultant millstreams. Cereal Chem. 80 : 667-673. crossref(new window)

5.
Baik, B. K and E. U. Steven. 2008. Barley for food: characteristics, improvement and renewed interest. J. Cereal Sci. 48 : 233-242. crossref(new window)

6.
Bendelow, V. M. 1975. Determination of non-starch polysaccharides in barley breeding programs. J. Ins. Brewing. 81 : 127-130. crossref(new window)

7.
Braaten, J. T., P. J. Wood, F. W. Scott, M. K. Wolynetz, W. P. Bradley. 1994. Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European J. Clinical Nutri. 48 : 465-474.

8.
Charles, S. B., and J. C. Louise. 2005. The potential use of cereal $(1{\rightarrow}3)$, $(1{\rightarrow}4)-\beta$-D-glucans as functional food ingredients. J. Cereal Sci. 42 : 1-13. crossref(new window)

9.
Cui, S. W. 2001. Cereal non-starch polysaccharides I : (1{\rightarrow}3),$(1{\rightarrow}4)-\beta$-glucans. In: polysaccharides gums from agricultural products: processing, structure and functionality, Technonomic publishing company, Inc., Lancaster, USA. pp. 103-166.

10.
FDA (Food and Drug Administration). 2005. 21 CFR Part 101. Food labeling: Health claims; soluble dietary fiber from certain foods and coronary heart disease. Federal register. 70(246) : 76150-76162.

11.
Gill, S., T. Vasanthan, B. Ooraikul, and B. Rossnagal. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms. J. Cereal Sci. 36 : 239-251. crossref(new window)

12.
Henry, R. J. 1986. Genetic and environmental variation in the pentosan and $\beta$-glucan contents of barley, and their relation to malting quality. J. Cereal Sci. 4 : 269-277. crossref(new window)

13.
Izydorczyk, M. S., J. Storsley, D. Labossiere, A. W. Macgregor, and B. G. Rossnagel. 2000. Variation in total and soluble $\beta$-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments. J. Agric. Food Chem. 48 : 982-989. crossref(new window)

14.
Klamczynski, A., B. K. Baik, and Z. Czuchajowska. 1998. Composition, microstructure, water imbibition, and thermal properties of abraded barley. Cereal Chem. 72 : 677-685.

15.
Klopfenstein, C. F. 1988. The role of cereal beta-glucans in nutrition and health. Cereal Foods World. 33 : 251-260.

16.
McCleary, B. V. and R. Codd. 1991. Measurement of (1-3), (1-4)-$\beta$-D-glucan in barley and oats: a streamlined enzymic procedure. J. Sci. Food and Agric. 55 : 303-312. crossref(new window)

17.
McCleary, B. V. and D. C. Mugford. 1992. Interlaboratory evaluation of $\beta$-glucan analysis methods. In the changing role of oats in human and animal nutrition. Proceedings of the fourth international Oat conference, Australia Oct. 19-23.

18.
McIntosh. G. H., R. K. Newman, and C. W. Newman. 1995. Barley foods and their influence on cholesterol metabolism plants. Human Nutrition. 77 : 89-108.

19.
Newman, R. K., C. W. Newman, J. Fadel, and H. Graham. 1987. Nutritional implications of beta-glucans in barley. Barley Genetics. V : 773-780.

20.
Newman, R. K., C. W. Newman, and H. Graham. 1989. The hypocholesterolemic function of barley $\beta$-glucans. Cereal Foods world. 34 : 883-885.

21.
Oscareeon, M., R. Andersson, P. Åman, S. Olofsson, and A. Jonsson. 1998. Effects of cultivar, nitrogen fertilization rate and environment on yield and grain quality of barley. J. Sci. Food and Agric. 78 : 359-366. crossref(new window)

22.
Panfili, G., A. Fratianni, D. T. Criscio,and E. Marconi. 2008. Tocol and $\beta$-glucan levels in barley varieties and in pearling by-products. Food Chem. 107 : 84-91. crossref(new window)

23.
Papageorgiou, M., N. Lakhdara, A. Lazaridou, C. G. Biliaderis, and M. S. Izydorczyk. 2005. Water extractable $(1{\rightarrow}3)$,$(1{\rightarrow}4)-\beta$-D-glucans from barley and oats: an intervarietal study on their structural features and rheological behaviour. J. Cereal Sci. 42 : 213-224. crossref(new window)

24.
Paul, S., O. John, B. Nigel, L. G. Vivian, A. Elke, and G. Eimear. 2010. Chemical composition and microstructure of milled barley. Eur. Food Res. Technol. 230 : 579-595. crossref(new window)

25.
Quinde, Z., S. E. Ullrich, and B. K. Baik. 2004. Genotypic variation in color and discoloration potential of barley-based food products. Cereal Chem. 81 : 752-758. crossref(new window)

26.
Trogh, I., C. M. Courtin, A. A. M. Andersson, P. Aman, J. F. SOrensen, and Delcour J. A. 2004. The combined use of hull-less barley flour and xylanase as a strategy for wheat/ hull-less barley flour breads with increased arabinoxylan and $(1{\rightarrow}3, 1{\rightarrow}4)-\beta$-D-glucan levels. J. Cereal Sci. 40 : 257-267. crossref(new window)

27.
Ulrich, S. E., J. A. Clancy, R. F. Eslick, and Lance R. C. M. 1986. $\beta$-Glucan content and viscosity of extracts from waxy barley. J. Cereal Sci. 4 : 11-18.

28.
Woodward, J. R., G. B. Fincher, and B. A. Ston. 1983. Watersoluble $(1{\rightarrow}3, 1{\rightarrow}4)-\beta$-glucans from barley (Hordeum vulgare) endosperm. II. Fine structure. Carbohyd. Polym. 3 : 207-225. crossref(new window)

29.
Wood, P. J. 1994. Evaluation of oat $\beta$-glucan and its effects on glycemic response. Carbohyd. Polym. 25 : 331-336. crossref(new window)

30.
Wood, P. J., J. T. Braaten, F. W. Scott, K. D. Riedel, M. S. Wolynetz, and M. W. Collins. 1994. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British J. Nutri. 72 : 731-743. crossref(new window)