Physicochemical characteristics and in vitro bile acid binding and starch digestion of b-glucans extracted from different varieties of Jeju barley

• Published in: Food science and biotechnology pp. 1501 - 1510
• Main Authors: 김효진, 김현정
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.12.2017
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0153-8

Physicochemical properties of six different varieties of barley and their b-glucans were evaluated along with in vitro bile acid binding and starch digestibility for health beneficial effects. b-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked barley flour was the highest. While the yield of b-glucan from waxy-naked barley after extraction was 95.49%, less-hulled barley was 70.09%. As the increase of b-glucan purification, in vitro bile acid binding was increased when compared with cholestyramine and cellulose. In vitro starch digestibility of barley flour and the mixture of potato starch with b-glucan were increased by heat and b-glucan concentration. Estimated glycemic index (GI) calculated based on in vitro starch digestibility was decreased by increasing b-glucan. These results suggest that the physicochemical properties of barley were dependent on the variety of barley and especially b-glucan was involved. KCI Citation Count: 6