• Mycobiology
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• v.41 no.3
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• pp.159-163
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• 2013

A chemical mutagenesis technique was employed for development of mutant strains of Sparassis crispa targeting the shortened cultivation time and the high ${\beta}$-glucan content. The homogenized mycelial fragments of S. crispa IUM4010 strain were treated with 0.2 vol% methyl methanesulfonate, an alkylating agent, yielding 199 mutant strains. Subsequent screening in terms of growth and ${\beta}$-glucan content yielded two mutant strains, B4 and S7. Both mutants exhibited a significant increase in ${\beta}$-glucan productivity by producing 0.254 and 0.236 mg soluble ${\beta}$-glucan/mg dry cell weight for the B4 and S7 strains, respectively, whereas the wild type strain produced 0.102 mg soluble ${\beta}$-glucan/mg dry cell weight. The results demonstrate the usefulness of chemical mutagenesis for generation of mutant mushroom strains.

• Journal of the Korean Home Economics Association
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• v.33 no.1
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• pp.181-186
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• 1995

This study was carried out to know the proper pearling ratio for maximum utilizatio of barley diet fiber, especially bata-glucan. Beta-glucan content were 2.35%, 2.72% and 3.24% in pearling ratio of 75%, 70% and 65%, respectively, which means the lower of pearling ratio, the more chance for use of beta-glucan. The embryo was completely removed from barley grain in 65% pearling but it was partially removed or not removed in pearling ratio of 70% and 75%, respectively. Total diet fiber content was higher at 75% pearling ratio while beta-glucan content was the lowest. The higher level of total diet fiber in lower pearling ratio was due to relatively higher content of insoluble diet fiber. The difference of soluble fiber due to pearling ratio was negligible diet fiber. The difference of soluble fiber due to pearling ratio was negligible, however, bata-glucan content was higher in higher pearling ratio. The results implied that it is better way to lowering perling ratio for miximum use of bata-glucan in barley.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Plant Resources
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• v.4 no.3
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• pp.140-146
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• 2001

This study was conducted to investigate the $\beta$-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$-glucans, and the coarse fraction had higher contents of $\beta$-glucan than finely milled fractions. In all winter cereals, the $\beta$-glucan contents of raw flours were higher than those of their brans, and the highest $\beta$-glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$-glucan content of Chalbori among the various milling recoveries, the $\beta$-glucan was distributed more evenly throughout the endosperm but $\beta$-glucan content in bran of Chalbori was only 1.5%. However, $\beta$-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$-glucan distribution between high (Chalbori) and low $\beta$-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$-glucan contents, respectively. This results represent the fact that $\beta$-glucans affected the color of the flours and pounded grains of winter cereals.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.110-117
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• 2007

The quality characteristics of sponge cake with added ${\beta}-glucan$(2, 4 and 6%) were evaluated. Rapid decreases in moisture content in the sponge cake were observed during storage($20^{\circ}C$, 70% relative humidity) in control and 2% ${\beta}-glucan$ cakes by day 3 of storage, while the moisture content in the 4% and 6% ${\beta}-glucan-added$ sponge cake slowly decreased until day 12 of storage. During storage, hardness was much lower in groups with added ${\beta}-glucan$ than in control. On day 1 L, a and b values of both crust and crumb of sponge cake with added ${\beta}-glucan$ were not significantly different from control, although the a and b values decreased significantly with storage days. Sensory test revealed that the scores for over-all acceptability were much higher in sponge cake with added ${\beta}-glucan$, and the same results were obtained on day 5. Based on these results, ${\beta}-glucan$ addition maintained moisture content and had an overall good effect on sponge cake.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.4
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• pp.403-409
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• 1997

To obtain information on the accumulation of (1-3, 1-4)-$\beta$-glucans during kernel maturation, (1-3, 1-4)-$\beta$-glucan contents and (1-3, 1-4)-$\beta$-glucanase activities were determined in developing kernels of the two Korean cooking barley varieties, Neulssalbori and Saessalbori. (1-3, 1-4)-$\beta$-Glucan contents in kernels at 5 and 10 days after anthesis(DAA) were very low and the contents increased rapidly in kernels at 15 to 25 DAA. (1-3, 1-4)-$\beta$-Glucan content in kernels at harvest was about 3.5 to 4% of kernel dry matter. (1-3, 1-4)-$\beta$-Glucanase activities were relatively higher in younger kernels but the levels of the activity were very low compared with those in germinating kernels. A significant negative correlation was observed between (1-3, 1-4)-$\beta$-glucan contents and (1-3, 1-4)-$\beta$-glucanase activities. Low levels of (1-3, 1-4)-$\beta$-glucanase activites in kernels at 15 to 30 DAA, however, may indicate that (1-3, 1-4)-$\beta$-glucanases have little effect on the final content of (1-3, 1-4)-$\beta$-glucans in barley kernels. Starch contents and $\alpha$-amylase activities were also determined in developing barley kernels. Starch contents increased rapidly as kernels matured and the content at harvest was about 60% of kernel dry matter. Relativley higher levels of $\alpha$-amylase activities in kernels at the earlier developmental stage decreased rapidly as kernels matured.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.101-101
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• 2017

Beta-glucan is a polymerized polysaccharide on beta-1,3 chemical bonds. It has the main pharmacological action of various anticancer mushrooms and is colorless and odorless. In addition, it enhances phagocytosis of macrophages against mycobacterium tuberculosism and increases resistance of host against food poisoning bacteria. Owing to these advantages, beta-glucan was used in various health supplement foods such as immune boosters, hypotensive agent and hypoglycemic agent. Our study was aimed to investigate the effective components of beta-glucan, which was optimized via the contents of Sarcodon aspratus and rice bran. First, the mixture ratio condition of Sarcodon aspratus and rice bran were respectively 10:0, 7:3, 5:5, 3:7, and 0:10. The raw materials were fabricated using hot water extraction method. Distilled water of 100 mL was added to the raw material and extracted. After the extraction processed, the content of effective components was analyzed. The absorbance of beta-glucan was measured using a beta-glucan kit (Megazyme, (1-3) (1-4) BETA-D-GLUCAN ASSAY KIT). The absorbance analysis was repeated three times for accurate analysis. After the extracts were lyophilized, the yields of extracted raw materials according to the mixture ratio conditions of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, and 0:10) were respectively 33.1%, 34.5%, 35.3%, 30.7%, and 24.3%. The absorbance was 1.52, 1.47, 1.50, 1.79, and 1.56, respectively. As a result, the optimum ratio of beta-glucan is 3:7 at Sarcodon aspratus and rice bran. This study suggested that the optimal amount of beta-glucan could be used as a health supplement foods and food additive such as immune boosters, hypotensive agent and hypoglycemic agent. However, the new condition (temperature, time) of hot water extraction to maximize the content of beta-glucan could be considered, could be necessary to compare with the existing extracts.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.950-958
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• 2005

The aim of this study was to evaluate the quality characteristics of pound cake made of flour substituted with $\beta$-glucan (3, 6 and $9\%$), which is a functional fuod material produced from Agrobacterium Spp. R259 KCTC 10197BP. A rapid decrease of moisture content during storage at $20^{\circ}C$, $70\%$ relative humidity, was observed in the control while the moisture content in 3 and $6\%$ $\beta$-glucan added pound cake was not decreased until the 12th day of storage. During storage, the hardness of the control cake was increased whereas that of $\beta$-glucan $6\%$ and $9\%$ added pound cake was not changed until the 6th day of storage. The addition of $\beta$-glucan was therefore conflmed to delay the staling of cake. During storage, the Hunter color L ud b values of the crust and crumb colors of the $\beta$-glucan added pound cake were not significantly different from those of the control, although the a value did increase with longer storage. The sensory results showed that the scores of over-all acceptability of the 3 and $6\%$ $\beta$-glucan added pound cake at the 6th day of storage days were higher than that of the control. These study results confirmed that the addition of $\beta$-glucan to pound cake maintained the moisture content and delayed hardness during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.380-385
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• 2016

This study analyzed changes in ${\beta}$-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and $140^{\circ}C$) were adjusted. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ was higher compared to other extrusion conditions. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of ${\beta}$-glucan extract.