title: Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-d-glucan & enhances its antioxidant potential.
abstract: The nutraceutical potential of β-d-glucan is largely dependent on its structure, size and viscosity. The present study analyzed the effect of germination and microwave processing of barley on the structural, size, antioxidant and thermal characteristics of β-d-glucan. The molecular weight and viscosity of β-d-glucan obtained from germinated barley (GGB) were the lowest (144kDa and 37.33cp) as compared to β-d-glucan from microwave processed barley (GMB) and unprocessed barley (GUB). The GGB exhibited higher antioxidant potential than GMB and GUB. The Structural elucidation by ATR-FTIR revealed scission in polymeric chain and β glycosydic linkage of β-d-glucan obtained from processed barley. The highest peak intensity at glycosydic linkage in GGB confirms more scission in the molecule. The DSC curve of GGB showed the highest transition temperature. It was concluded that germination of barley can be a good approach for enhancing the antioxidant potential of β-d-glucan.
authors: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: mudasirahmad63@yahoo.in.
authors: Mudasir
authors: M
authors: Ahmad
authors: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
authors: Adil
authors: A
authors: Gani
authors: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: shahasima.au2@gmail.com.
authors: Asima
authors: A
authors: Shah
authors: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Songkhla, Thailand. Electronic address: asir.gani@gmail.com.
authors: Asir
authors: A
authors: Gani
authors: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: masoodi_fa@yahoo.co.in.
authors: F A
authors: FA
authors: Masoodi
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D002614:Chelating Agents / Q000737:chemistry / Q000494:pharmacology; D018525:Germination; D001467:Hordeum / Q000737:chemistry* / Q000254:growth & development; D008872:Microwaves; D010084:Oxidation-Reduction / Q000187:drug effects; D044366:Transition Temperature; D014783:Viscosity; D047071:beta-Glucans / Q000737:chemistry* / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D002614:Chelating Agents; D047071:beta-Glucans
keywords: Barley; Germination; Microwave; Molecular weight; Structural analysis