title: Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley.
abstract: This study was performed to investigate changes in the content and purity, as well as physical characteristics of β-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 β-glucan from acid hydrolyzed barley decreased. However the ratio of soluble/total β-glucan content and purities of β-glucan significantly increased. The ratio of β-(1→4)/β-(1→3) linkages, molecular weight, and viscosity of soluble β-glucan of raw barleys were 2.28~2.52, 6.0~7.0×10(5) g/mol, and 12.8~32.8 centipoise (cP). Those of isolated soluble β-glucan were significantly decreased to 2.05~2.15, 6.6~7.8×10(3) g/mol, and 3.6~4.2 cP, respectively, with increasing acid concentration. The re-solubility of raw barley β-glucan was about 50%, but increased to 97% with increasing acid concentration. Acid hydrolysis was shown to be an effective method to produce β-glucan with high ratio of soluble β-glucan content, purity, water solubility, and low viscosity.
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Sang Hoon
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Gwi Yeong
authors.initials: GY
authors.lastname: Jang
authors.affiliation: Department of Agrofood Resources, National Academy of Agricultural Science, Gyeonggi 441-857, Korea.
authors.forename: In Guk
authors.initials: IG
authors.lastname: Hwang
authors.affiliation: Department of Functional Crop, National Institute of Crop Science, Gyeongnam 627-803, Korea.
authors.forename: Hyun Young
authors.initials: HY
authors.lastname: Kim
authors.affiliation: Department of Functional Crop, National Institute of Crop Science, Gyeongnam 627-803, Korea.
authors.forename: Koan Sik
authors.initials: KS
authors.lastname: Woo
authors.affiliation: Division of Rice and Winter Cereal Crop, National Institute of Crop Science, Jeonbuk 570-080, Korea.
authors.forename: Kee Jong
authors.initials: KJ
authors.lastname: Kim
authors.affiliation: Division of Rice and Winter Cereal Crop, National Institute of Crop Science, Jeonbuk 570-080, Korea.
authors.forename: Mi Ja
authors.initials: MJ
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Tae Jip
authors.initials: TJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Junsoo
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Heon Sang
authors.initials: HS
authors.lastname: Jeong
keywords: acid hydrolysis; barley; molecular weight; viscosity; β-glucan