Food Science and Biotechnology

  • 제17권4호
  • /
  • Pages.870-872
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Anticoagulant Activity of Sulfated Barley $\beta$-Glucan

  • Bae, In-Young (Department of Food and Nutrition, Hanyang University) ;
  • Chang, Yun-Jeoung (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Hye-Won (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
  • 발행 : 2008.08.31
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초록

Barley $\beta$-glucan was subjected to chemical modification and the anticoagulant activity of the derivative was investigated. The barley $\beta$-glucan was successfully sulfated, showing the degree of substitution calculated by elemental analysis of 0.40. In addition, the Fourier transform infrared (FT-IR) spectra of the derivative confirmed the sulfation, which generated two new absorption bands at 1,250/cm (S=O) and 810/cm (C-O-S) compared to the native. Specially, the anticoagulant activity of barley $\beta$-glucan was created by sulfation, which increased in a concentration-dependent manner. This result demonstrated that the incorporation of sulfate groups into the $\beta$-glucan structure added a blood clotting prevention effect.

키워드

참고문헌

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