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http://dx.doi.org/10.3746/jkfn.2012.41.12.1764

Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures  

Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun Young (Dept. of Functional Crop, National Institute of Crop Science)
Woo, Koan Sik (Dept. of Functional Crop, National Institute of Crop Science)
Hwang, In Guk (Dept. of Agrofood Resources, National Academy of Agricultural 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 (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.12, 2012 , pp. 1764-1770 More about this Journal
Abstract
This study was performed to investigate the changes of total and soluble ${\beta}$-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and $150^{\circ}C$ for 2 hours. The total ${\beta}$-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble ${\beta}$-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at $130^{\circ}C$, the total ${\beta}$-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble ${\beta}$-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble ${\beta}$-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at $150^{\circ}C$, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the ${\beta}$-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of ${\beta}$-glucan can improve the utilization of barley ${\beta}$-glucan.
Keywords
barley; ${\beta}$-glucan; heat treatment; depolymerization; physicochemical properties;
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Times Cited By KSCI : 7  (Citation Analysis)
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