Preparation and analysis of dietary fibre constituents in whole grain from hulled and hull-less barley

Sixteen different barley samples (7 of which were hull-less; H-L) were milled and subjected to pre-extraction with ethanol and hexane. Water soluble materials (WSM-TP-AI), containing mostly β-glucans, were purified from the hot water extracts by the use of heat-stable amylase. Crude arabinoxylans we...

Full description

Saved in:
Bibliographic Details
Published inFood chemistry Vol. 102; no. 3; pp. 707 - 715
Main Authors Knutsen, S.H., Holtekjølen, A.K.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 2007
Elsevier
Subjects
arabinoxylan
Arabinoxylans
barley
beta-glucans
Biological and medical sciences
Cereal and baking product industries
chemical analysis
chemical composition
dietary fiber
Fibre
Food industries
Fractionation
Fundamental and applied biological sciences. Psychology
Hulled and hull-less barley
hulling
NMR
whole grain foods
β-glucans
Fibre
Fractionation
NMR
Hulled and hull-less barley
β-glucans
Arabinoxylans
Barley
Monocotyledones
Hordeum vulgare
Glucan
Gramineae
Analysis
Preparation
Angiospermae
Cereal
Spermatophyta
Polysaccharide
Constituent
Arabinoxylan
Online AccessGet full text

Cover

More Information
Summary:Sixteen different barley samples (7 of which were hull-less; H-L) were milled and subjected to pre-extraction with ethanol and hexane. Water soluble materials (WSM-TP-AI), containing mostly β-glucans, were purified from the hot water extracts by the use of heat-stable amylase. Crude arabinoxylans were extracted by an alkali solution (WUM-B-S) and purified by the use of β-glucanase and amyloglucosidase, giving AX. Finally insoluble fibre residues were obtained (WUM-B-R). GC and NMR analyses revealed no marked quantitative and qualitative differences of β-glucans or the water-soluble arabinoxylans in WSM-TP-AI between the H-L and the hulled (H) varieties. Significant differences among the two barley types were found in the Ara/Xyl ratio of the starting materials as well as the alkali soluble material (WUM-B-S) and the alkali insoluble residue (WUM-B-R). For alkali soluble AX the H samples had the lowest arabinose content. A single-tube preparative isolation procedure for starch-free barley fibre was used. Combined with NMR and GC this is a tool to produce defined fibre fractions for biological testing.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2006.06.006
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.06.006