Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley

  • Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Hyun Young (Department of Functional Crop, National Institute of Crop Science) ;
  • Woo, Koan Sik (Department of Functional Crop, National Institute of Crop Science) ;
  • Kim, Kee Jong (Division of Rice and Winter Cereal Crop, National Institute of Crop Science) ;
  • Lee, Mi Ja (Division of Rice and Winter Cereal Crop, National Institute of Crop Science) ;
  • Kim, Tae Jip (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • Received : 2015.01.19
  • Accepted : 2015.04.23
  • Published : 2015.06.30
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Abstract

This study was performed to investigate changes in the content and purity, as well as physical characteristics of ${\beta}$-glucan extracted from acid hydrolyzed whole grain barleys. Waxy and non-waxy barleys (Hordeum vulgare) were hydrolyzed with different concentrations of HCl (0.1~0.5 N) for 1 h. As the HCl concentration increased, the contents of total and soluble ${\beta}$-glucan from acid hydrolyzed barley decreased. However the ratio of soluble/total ${\beta}$-glucan content and purities of ${\beta}$-glucan significantly increased. The ratio of ${\beta}-(1{\rightarrow}4)/{\beta}-(1{\rightarrow}3)$ linkages, molecular weight, and viscosity of soluble ${\beta}$-glucan of raw barleys were 2.28~2.52, $6.0{\sim}7.0{\times}10^5g/mol$, and 12.8~32.8 centipoise (cP). Those of isolated soluble ${\beta}$-glucan were significantly decreased to 2.05~2.15, $6.6{\sim}7.8{\times}10^3g/mol$, and 3.6~4.2 cP, respectively, with increasing acid concentration. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but increased to 97% with increasing acid concentration. Acid hydrolysis was shown to be an effective method to produce ${\beta}$-glucan with high ratio of soluble ${\beta}$-glucan content, purity, water solubility, and low viscosity.

Keywords

References

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