title: Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide.
abstract: This study investigated the changes in content, purity, physical properties, and in vitro binding properties of barley β-glucan by oxidation treatment. Barleys (Hordeum vulgare) were oxidized, using different concentrations of hydrogen peroxide (0.2-1.0% H2O2). The total and soluble β-glucan contents ranged from 8.41% and 4.81% in the control to 9.48% and 6.45% in the 0.6% H2O2 treatment. With increasing H2O2 concentration, the purity of β-glucan increased from 35% to 70%, whereas molecular weight (MW), viscosity, and water-binding capacities decreased to 2.0 × 10(4)Da, 3.9 cP, and 4.45 g water/g β-glucan, respectively. Oil binding capacities ranged from 8.29 g of oil/g in non-oxidized β-glucan to 9.42 g of oil/g in β-glucan oxidized with 0.6% H2O2. The MW, viscosity, and binding capacities of waxy barley β-glucan were higher than those of non-waxy barley β-glucan. Oxidation by hydrogen peroxide improved the physical properties and in vitro binding capacity of barley β-glucan.
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors: Sang Hoon
authors: SH
authors: Lee
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors: Gwi Yeong
authors: GY
authors: Jang
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors: Min Young
authors: MY
authors: Kim
authors: Department of Agrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea.
authors: In Guk
authors: IG
authors: Hwang
authors: Department of Functional Crop, National Institute of Crop Science, Miryang 627-803, Republic of Korea.
authors: Hyun Young
authors: HY
authors: Kim
authors: Department of Functional Crop, National Institute of Crop Science, Miryang 627-803, Republic of Korea.
authors: Koan Sik
authors: KS
authors: Woo
authors: Division of Rice and Winter Cereal Crop, National Institute of Crop Science, Iksan 570-080, Republic of Korea.
authors: Mi Ja
authors: MJ
authors: Lee
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors: Tae Jip
authors: TJ
authors: Kim
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors: Junsoo
authors: J
authors: Lee
authors: Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea. Electronic address: hsjeong@chungbuk.ac.kr.
authors: Heon Sang
authors: HS
authors: Jeong
mesh_terms: D055598:Chemical Phenomena; D001467:Hordeum / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000737:chemistry*; D008970:Molecular Weight; D014783:Viscosity; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D047071:beta-Glucans; D006861:Hydrogen Peroxide
keywords: In vitro binding capacity; Molecular weight; Oxidation; Viscosity; β-Glucan