Barley β-glucans extraction and partial characterization

Abstract

Barley is rarely used in the food industry, even though it is a main source of β-glucans, which have important health benefits and a technological role in food. This work evaluated the humid extraction of barley β-glucans and partially characterized them. The extraction was studied using surface response methodology with both temperature and pH as variables. The extracted β-glucans were characterized by chemical and rheological analysis, infrared spectroscopy and scanning electron microscopy. The effect on extraction of linear and quadratic terms of pH and temperature corresponding to the regression model was significant, and we obtained a maximum concentration of 53.4% at pH 7.56 and temperature 45.5°C, with protein and mainly starch contamination. The extracted β-glucans presented a higher apparent viscosity than the commercial ones, the behavior of the commercial and extracted samples can be described as Newtonian and pseudoplastic, respectively. The results of infrared spectroscopy and scanning electron microscopy were characteristic of commercial β-glucans, indicating that this method is efficient for extracting β-glucans.

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

“…Increases in the adhesiveness and cohesiveness values are associated with viscosity properties produced by the β-glucans as previously reported by Limberger-Bayer et al (2014) and Zhu et al (2016). The textural characteristics such as adhesiveness and cohesiveness of masa are important (Valderrama-Bravo et al, 2015) since low adhesiveness values can generate problems during the tortilla modeling stage of the industrial manufacturing process.…”

“…Among the dietary fiber components used in the food industry are β-glucans (mixed linkage (1-3)(1-4)-β-D-glucans), which play an important technological role in processed foods (Foschia et al, 2013;Limberger-Bayer et al, 2014). They are (Zhao et al, 2014) and the most abundant component of the soluble fiber fraction in cereals such as barley and oats (Limberger-Bayer et al, 2014).…”

“…They are (Zhao et al, 2014) and the most abundant component of the soluble fiber fraction in cereals such as barley and oats (Limberger-Bayer et al, 2014). β-glucans are polysaccharides of D-glucose monomers linked through β-glycosidic bonds, and the derived from cereals have two or three consecutive β-(1-4) linkages separated by a single β-(1-3) linkage (Lazaridou & Biliaderis, 2007;Zhu et al, 2016).…”

Dietary supplementation with Lactobacillus plantarum dy‐1 fermented barley suppresses body weight gain in high‐fat diet‐induced obese rats

“…Absorbance was measured with an ELISA reader at 510 nm after incubation with GOPOD reagent. For LFB and RB β‐glucan extraction, the method described by Limberger‐Bayer was used.…”

Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation

“…The strong absorption band between 3200 and 3600 cm À1 with the peak at 3369 cm À1 results from the stretch vibration of OeH in polysaccharides; the peak at 2933 cm À1 in the band from 2800 to 3000 cm À1 is from CeH stretching of the CH 2 and CH 3 groups; the peak at around 1045 cm À1 is because of the pyranyl saccharide rings; and the peak at around 897 cm À1 is the character of the CeH bonds in b-linkage (Qian, Chen, Zhang, & Zhang, 2009). Limberger- Bayer et al (2014) represented different FTIR spectra of native barley polysaccharide, meaning that the preparation method could affect the spectra badly. The narrower region of 3200e3600 cm À1 implies the decrease of the number of eOH and the new emerging peaks at 879 cm À1 and 1117 cm À1 confirmed the success of sulfation (Fig.…”