Molecular Weight, Solubility and Viscosity of beta-Glucan Preparations from Barley Pearling Byproducts
- Authors
- Lee, Young-Tack; Puligundla, Pradeep; Schwarz, Paul B.
- Issue Date
- May-2017
- Publisher
- UNIV KEBANGSAAN MALAYSIA
- Keywords
- Barley; beta-glucan; molecular weight distribution; pearling byproduct; solubility; viscosity
- Citation
- SAINS MALAYSIANA, v.46, no.5, pp.713 - 718
- Journal Title
- SAINS MALAYSIANA
- Volume
- 46
- Number
- 5
- Start Page
- 713
- End Page
- 718
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/6138
- DOI
- 10.17576/jsm-2017-4605-05
- ISSN
- 0126-6039
- Abstract
- beta-Glucan, the representative dietary fibre component of barley, has received much attention, primarily due to its nutritional significance. In this study, beta-glucans prepared from barley pearling byproducts were characterized with respect to their molecular weight, solubility and viscosity. Following the initial alkaline extraction, the crude beta-glucan extract (45% purity) was further purified to approximately 90%. The isolated beta-glucans exhibited a wide molecular weight range with peak molecular weight of less than 1 x 10(6) daltons. Solubilities of crude and purified beta-glucans in water were lower than that of beta-glucan in the native barley pearling byproducts. However, the aqueous solubility of purified beta-glucan from pearlings was substantially higher than that of commercial beta-glucan. Compared to the latter, purified beta-glucan exhibited low apparent viscosity in aqueous solutions.
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