• Mycobiology
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• 제41권3호
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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.

• 대한가정학회지
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• 제33권1호
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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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• 제16권3호
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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.

• 한국식품조리과학회지
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• 제22권2호
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• pp.204-212
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• 2006

$\beta$-glucan 첨가 우유식합의 이화학적 관능적 특성을 분석한 결과는 다음과 같다. 완성된 우유식빵의 무게는 $\beta$-glucan 첨가군이 대조군에 비해 차이가 없었다. 그러나 높이와 부피는 $\beta$-glucan 20% 첨가시까지 증가하다가 $\beta$-glucan 30% 첨가군에서 유의적으로 감소하였다. 수분함량은 $\beta$-glucan 첨가군이 높았으며, $\beta$-glucan 20 및 30% 첨가군은 저장 전 기간동안 유의적으로 높은 수치를 유지하였다. 기계적 조직감을 TPA로 측정한 결과, 식빵의 경도는 대조군과 $\beta$-glucan 첨가군 사이에 차이가 없었고 씹힘성과 응집성은 $\beta$-glucan 30% 첨가군이 유의적으로 높았다. 빵의 색상은 $\beta$-glucan 30% 첨가군을 제외하고 명도, 적색도 및 황색도에 있어 차이가 없었다. 전반적인 수용도는 대조군과 $\beta$-glucan 10 및 20% 첨가군이 6.8-6.9점, $\beta$-glucan 30% 첨가군은 3.4점을 받았다. 이상의 결과로부터 식빵 제조 시 $\beta$-glucan 첨가량은 20%까지는 긍정적인 효과를 나타내었다.

• Plant Resources
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• 제4권3호
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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.

• 동아시아식생활학회지
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• 제17권1호
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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.

• 한국작물학회지
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• 제42권4호
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• pp.403-409
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• 1997

취반용 보리 종실 내 (1-3, 1-4)-$\beta$-glucan의 축적기작을 알아보기 위하여 개화 후 일정 간격으로 보리 종실을 채취하여 (1-3, 1-4)-$\beta$-glucan 함량, (1-3, 1-4)-$\beta$-glucanase 활성 및 전분함량과 $\alpha$-amylase 활성을 조사하였다. $\beta$-glucan 함량은 등숙 초기에 매우 낮았으나 개화 후 15~25일 사이에 급속히 증가하였고 개화 후 30일경에는 종실 건물중의 3.5~4%로 증가하였다. (1-3, 1-4)-$\beta$-glucanase 활성은 등숙 초기에 높았으며 등숙이 진전될수록 감소하였다. $\beta$-glucan 함량과 (1-3, 1-4)-$\beta$-glucanase 활성간에는 고도로 유의한 부의 상관관계가 인정되었으나 등숙 종실 중의(1-3, 1-4)-$\beta$-glucanase 활성이 매우 낮은 수준이므로 $\beta$-glucan 축적량에 크게 영향을 미치지 않을 것으로 추정되었다. 전분함량은 등숙이 진전됨에 따라 지속적으로 증가하였으며 개화 후 10~20일에 가장 뚜렷하게 증가하였다. 포도당함량은 등숙이 진전됨에 따라 현저히 감소하였으며, 등숙 초기와 중기에 감소 정도가 매우 컸다. $\alpha$-amylase의 활성도 등숙이 진전됨에 따라 현저히 감소하였으며, 감소 정도는 등숙 초기와 중기에 매우 컸다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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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.

• 한국식품조리과학회지
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• 제21권6호통권90호
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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.

• 한국식품영양과학회지
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• 제45권3호
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• pp.380-385
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• 2016

압출성형공정과 효소처리가 신령버섯 추출물의 ${\beta}$-glucan 함량에 미치는 영향을 조사하였다. 스크루 회전속도 250 rpm, 원료 사입량 100 g/min, 사출구 3 mm 원형으로 고정하였으며, 수분 함량 20, 30%, 배럴 온도 130, $140^{\circ}C$로 조절하여 압출성형 신령버섯을 제조하였다. 수분 함량 20%, 배럴 온도 $130^{\circ}C$의 압출성형공정을 통한 신령버섯 추출혼합물은 ${\beta}$-glucan 함량이 16.91 mg/g으로 다른 공정들보다 증가하였다. 수분 함량 20%, 배럴 온도 $130^{\circ}C$의 압출성형 공정과 Rohament CL로 처리한 추출물의 ${\beta}$-glucan 함량은 같은 압출성형공정의 Viscozyme L 처리 추출물 17.35 mg/g과 Plantase TL 처리 추출물 17.51 mg/g보다 18.32 mg/g으로 가장 많이 증가하였다. 결론적으로 압출성형공정과 Rohament CL 처리한 추출물의 ${\beta}$-glucan 함량이 18.32 mg/g으로 압출성형공정과 효소처리를 하지 않은 대조구의 14.45 mg/g보다 약 26.7% 정도 증가함을 나타내었다. 이는 신령버섯 추출 시에 압출성형공정과 효소처리가 ${\beta}$-glucan 함량을 대조구에 비해 증가시킬 수 있다고 판단되었다.