Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physiological Function in vitro of ${\beta}-Glucan$ Isolated from Barley

보리가루에서 분리한 ${\beta}-Glucan$의 생리적 기능성

  • Oh, Hee-Jung (Department of Food and Nutrition, Ewha Women's University) ;
  • Lee, Su-Rae (Department of Food and Nutrition, Ewha Women's University)
  • 오희정 (이화여자대학교 식품영양학과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1996.08.30

Abstract

In order to prove physiological function of ${\beta}-Glucan$ isolated from barley flour by enzymatic method, in vitro experiments simulating the passive membrane transport of gastrointestinal tract were carried out using dialysis membrane. The yield of ${\beta}-Glucan$ from barley flour was $6.2{\%}$ and its constituents were determined to give $81.6{\%}$ total dietary fiber, $72.9{\%}$ soluble dietary fiber, $8.7{\%}$ insoluble dietary fiber, $8.5{\%}$ moisture, $2.5{\%}$ protein and $7.4{\%}$ ash. The water holding capacity of the ${\beta}-Glucan$ preparation was 6 g water/g dry material. The glucose retardation index after 30 minute dialysis was $13.5{\%}$ in the presence of $3{\%}$ ${\beta}-Glucan$. As the dialysis period became longer, the retarding effect toward glucose absorption decreased and the effect was close to zero after 2 hour dialysis. The bile acid retardation index after 30 minute dialysis was 3, 12 and $18{\%}$ in the presence of 1, 3 and $5{\%}$ ${\beta}-Glucan$, respectively. The effect was higher than the glucose retardation index and decreased as the dialysis time elapsed.

Keywords

barley ${\beta}-Glucan$;absorption retardation;glucose;bile acid

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