Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oats

Åman, Per; Graham, H.

doi:10.1021/jf00077a016

Cited by 247 publications

(69 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Waxy hulless barley has high total and soluble dietary fiber contents. Its b-glucan (mixed linkage b-(1-3) (1-4)-D-glucan) level is generally higher than that of hulled barley and oat cultivars [5][6][7]. The high level of b-glucan is reported to be effective in reducing serum cholesterol levels and slowing glycemic responses [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Köksel

Ryu

Başman

et al. 2004

Nahrung

View full text Add to dashboard Cite

The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and die temperature (130, 150, and 170 degrees C) to develop a snack food with high beta-glucan content. The effects of extrusion condition variables (screw configuration, moisture, and temperature) on the system variables (pressure and specific mechanical energy), the extrudate physical properties (sectional expansion index, bulk density), starch gelatinization, pasting properties (cold peak viscosity, trough viscosity, and final viscosity), and beta-glucan contents were determined. Results were evaluated by using response surface methodology. Increased extrusion temperature and feed moisture content resulted in decreases in exit die pressure and specific mechanical energy values. For extrudates extruded under low shear screw configuration (LS), increased barrel temperature decreased sectional expansion index (SEI) values at both low and high moisture contents. The feed moisture seems to have an inverse relationship with SEI over the range studied. Bulk density was higher at higher moisture contents, for both low and high barrel temperatures, for samples extruded under high shear screw configuration (HS) and LS. Cold peak viscosities (CV) were observed in all samples. The CV increased with the increase in extrusion temperature and feed moisture content. Although beta-glucan contents of the LS extrudates were comparable to that of barley flour sample, HS samples had generally lower beta-glucan contents. The extrusion cooking technique seems to be promising for the production of snack foods with high beta-glucan content, especially using LS conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Köksel

Ryu

Başman

et al. 2004

Nahrung

View full text Add to dashboard Cite

show abstract

“…Chromic oxide was determined as outlined by Williams et al (1962). Dry matter retentions were calculated as described by Marquardt et al (1979 Previously, Aman and Graham (1987) The same seven barleys were used in a feeding trial with Leghorn chicks (exp.4). Since there were differences in the performance of chicks due to the barleys (P<0.0001), the improvements in weight gain and feed consumption due to enzyme supplementation were expressed as a percent of the response of chicks fed the respective control diet (Table 3).…”

mentioning

confidence: 99%

In Vitro Viscosity Measurements of Barley Extracts as Predictors of Growth Responses in Chicks Fed Barley-Based Diets Supplemented With a Fungal Enzyme Preparation

Rotter¹,

Marquardt²,

Guenter³

et al. 1989

Can. J. Anim. Sci.

View full text Add to dashboard Cite

( < 0.5-mm-mesh screen). When the three extracting methods were compared, method I gave higher readings than method II for high-viscosity barleys, and the reverse was true for low-viscosity barleys. The ranking of the barleys remained the same. Method III gave the lowest viscosity values, perhaps due to active endogenous B-glucanases in water extracts of the raw barley. When different barley cultivars were extracted by method I and subjected to different shear rates the viscosity differences were much more pronounced at the lower shear rates, particularly for high-viscosity barleys. Finally, the same seven barleys were compared in a feeding trial with chickens. The improvement in weight gain due to supplementation with a crude enzyme preparation from Trichoderma viride (Cellulase Tv) ranged from 2 to 4l% (P <0 .05). Similar improvements were obtained for feed consumption, feed-to-gain ratio and dry matter retention (P < 0.05). The highest simple correlation coefficients were between the viscosity of barleys that had been extracted by method I, measured at low shear rates, and relative weight gain (r : 0 .97 , week I plus week 2). The correlation coefficients using low shear rate data were slightly higher than those with high shear rate data.These results indicate that most pronounced differences among barleys were obtained with finely ground samples (<0.5 mm), extracted for one hour at 38'C, using a low pH 1.5 buffer (method I) and assayed at low shear rates. Under these conditions the viscosity data reflected the antinutritive properties of barley, which in turn were reduced or abolished by adding a crude enzyme preparation to the diet.

show abstract

“…Non-starch polysaccharides and Klason lignin were quantified according to Theander and Westerlund (1986), and dietary fibre was calculated as the sum of these components. B-Glucans were determined enzymically according to Aman and Graham (1987) and cellulose calculated as the sum of dietary fibre glucans minus B-glucans. Arabinoxylans were calculated as the sum of arabinose and xylose residues by dietary fibre analysis.…”

Section: Chemical Analysesmentioning

confidence: 99%

“…The hypocholesterolaemic effects of barley in chicken, rat and human diets have been related to the B-glucans in many investigations (Fade1 et a1 1987; Klopfenstein and Hoseney 1987;Newman et al 1989, McIntosh et al 1991. The cholesterol-lowering effect of barley is not only attributed to the P-glucan content per se, but also is related to increased intestinal viscosity, which is a function of solubility, molecular size and conformation of the b-glucans, as well as their rate of degradation in the stomach and small intestine (Millard and dietary fibre components like P-glucans in cereal products could be due to, eg endogenous enzymes, thermal processing and shear forces (Assarsson et a1 1959; Bjorck et a1 1984; Aman and Graham 1987;Theander and Westerlund 1987;Marlett 1991). Barley products, especially with intact botanical structures have also been shown to lower serum glucose and insulin responses to a meal (Liljeberg et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Nutritional properties of fibre‐rich barley products fed to broiler chickens

1995

View full text Add to dashboard Cite

The chemical composition of roller-milled fractions of barley from a commercial plant was studied and a fraction rich in mixed-linked B-glucans selected. This fraction contained 560 g kg-' starch, 120 g kg-' crude protein, 170 g kg-' dietary fibre and 70 g kg-' mixed-linked B-glucans. An unprocessed, drum-dried or extrusion-cooked fraction was used as the major ingredient in diets for broiler chickens. The diets were fed with or without a supplementary fibre-degrading enzyme preparation in order to evaluate specifically the nutritional effects of the soluble dietary fibres. Processing significantly retarded growth, cumulative feed intake and feed conversion efficiency of the diets fed without enzyme supplementation, while the supplementation significantly improved all three parameters for each diet. Generally, processing decreased plasma triglycerides and total cholesterol and increased the ratio between highdensity lipoproteins (HDL) and total cholesterol of chickens fed diets without enzyme supplementation. The enzyme supplementation increased the triglyceride and total cholesterol values and decreased the HDLjtotal cholesterol ratio, with more pronounced effects for chickens fed the processed diets.

show abstract

Analysis of total and insoluble mixed-linked (1.fwdarw.3),(1.fwdarw.4)-.beta.-D-glucans in barley and oats

Cited by 247 publications

References 10 publications

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Effects of extrusion variables on the properties of waxy hulless barley extrudates

In Vitro Viscosity Measurements of Barley Extracts as Predictors of Growth Responses in Chicks Fed Barley-Based Diets Supplemented With a Fungal Enzyme Preparation

Nutritional properties of fibre‐rich barley products fed to broiler chickens

Contact Info

Product

Resources

About