Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Abstract

Hozová B., Kuniak Ľ., Moravčíková P., Gajdošová A. (2007): Determination of water-insoluble β-d-glucan in the whole-grain cereals and pseudocereals. Czech J. Food Sci., 25: 316-324.Water-insoluble β-(1,3)-d-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum) -more than 20 g/100 g d.m. A somewhat lower average content of water-insoluble β-glucan was found in wheat -12.7-16.2 g/100 g d.m., in spelt wheat -8.5 g/100 g d.m., and in oats -varying between 15.3 and 18.7 g/100 g d.m.

Molecular mapping of quantitative trait loci for domestication traits and β-glucan content in a wheat recombinant inbred line population

“…Among cereals, wheat contains low amounts of b-glucan. Hozova et al (2007) reported wheat b-glucan contents in the range of 0.47-1.4 g per 100 g. Our results exceeded these values and one RIL had a b-glucan content of 2.19 g, indicating a possibility of increasing the b-glucan content in wheat. In spite of biochemical approaches, functional genomics technologies, namely QTL analysis, genome sequencing and comparative mapping genomics, recently provided breakthroughs in the identification of components of the b-glucan system in barley.…”

“…b-glucans are considered undesirable in feed and malt but desirable for human nutrition. The content of b-glucan in wheat is significantly less than in barley and oats (Hozova et al 2007). QTL analysis of b-glucan was carried out only in barley and QTLs were identified on chromosomes 1H, 2H, 3H, 5H, and 7H (for review, Fincher et al 2009).…”

Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

“…have become very popular in the human nutrition. The research has been focused on these plants because of their potential to enable the development of functional foods (Hozová et al 2007).…”

Quantification of β-glucans in Barley - Review

“…Several methods of determination have been published (Hozová et al, 2007), but the choice of an appropriate extraction technique is important, because it may aff ect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan (Ahmad et al, 2012). At present, McCleary's enzymatic method and fl ow injection analysis method are the most widely used.…”