Kernel (1 → 3) (1 → 4)-β- d-glucan content of oat genotypes

• Published in: Journal of cereal science Vol. 9; no. 1; pp. 35 - 40
• Main Authors: Welch, Robert W., Lloyd, Janet D.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 1989; Elsevier
• Subjects: Biological and medical sciences; bran; Cereal and baking product industries; food composition; Food industries; Fundamental and applied biological sciences. Psychology; genotype; glucans; oats; seeds; Assay; Glucan; Oat; Variety
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/S0733-5210(89)80019-0

A method for the estimation of (1 → 3) (1 → 4)-β- d-glucan in oats - involving alkali extraction at 45 °C, precipitation with Calcofluor and the colorimetric estimation of glucose - has been modified and compared with a hydrazinolysis procedure. Close agreement between the methods was found for oat kernels and for oat bran samples. This indicates that the β-glucan of oats was completely soluble under the conditions used. Comparison of the modified Calcofluor method with previous results also showed a reasonable agreement for total β-glucan content. The modified Calcofluor method which is suitable for small samples has been used to analyse kernels from 100 diverse oat genotypes. Significant genotype differences were found and kernel β-glucan levels ranged from 3·2 to 6·3 %. Associations between β-glucan and other kernel and plant characteristics were weak, indicating that it is possible to manipulate the β-glucan content of high-yielding oat varieties by plant breeding. However, the modified Calcofluor method gave a low value for β-glucan content, compared with the hydrazinolysis procedure, with a sample of barley and appears unsuitable for this species.