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Effect of Temperature on the Extraction of β-Glucan from Different Jeju Barley Varieties
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 Title & Authors
Effect of Temperature on the Extraction of β-Glucan from Different Jeju Barley Varieties
Kim, Hyo Jin; Kim, Hyun Jung;
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 Abstract
The effect of different temperatures (45, 55, 65, and ) on the extraction of -glucan and the properties of extracted -glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of -glucan, respectively. -glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The -glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at for 3 h and Jeju beer barley at . The extracted -glucan resolubilized to 43.48-81.73% and the ratio of to linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of -glucan depend not only on the water extraction temperature, but also on the barley variety.
 Keywords
barley;-glucan;resolubility; linkage;water extraction;
 Language
English
 Cited by
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