2013
DOI: 10.1016/j.foodchem.2012.07.097
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Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant

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Cited by 59 publications
(57 citation statements)
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“…Characteristic band, which was assigned to the stretching of the C]O bond of glutamate or aspartate, was used as the marker band for deamidation. 44 The effects of food processing on carbohydrates, one of which is starch modication, have also been analysed with Raman spectroscopy. The same degree of deamidation with the same heat treatment conditions was applied to all substrates.…”
Section: Proteinsmentioning
confidence: 99%
“…Characteristic band, which was assigned to the stretching of the C]O bond of glutamate or aspartate, was used as the marker band for deamidation. 44 The effects of food processing on carbohydrates, one of which is starch modication, have also been analysed with Raman spectroscopy. The same degree of deamidation with the same heat treatment conditions was applied to all substrates.…”
Section: Proteinsmentioning
confidence: 99%
“…Low and medium viscosity barley β-glucans ( Figure 1) were obtained from Megazyme International Ltd. (Bray, Ireland), and these samples have previously been characterized by various physicochemical methods. 13 Briefly, low viscosity β-glucan had a molecular mass of 140 kDa as determined by high performance sizeexclusion chromatography and a calibration curve using five β-glucan molar mass standard samples. Upon extensive hydrolysis with lichenase, a block structure (β-(1→4) linked glucopyranoses between β-(1→3) branches) of approximately 77% DP3, 19% DP4, and 3% DP5 (molar ratio) was derived.…”
Section: ■ Experimental Sectionmentioning
confidence: 99%
“…Byla vyvinuta řada metod extrakce (Lazaridou et al, 2008;Škrbić et al, 2009;Benito-Román et al, 2011;Mikkelsen et al, 2013) .…”
Section: Sladovnicky a Dieteticky Významné Neškrobové Polysacharidy Zunclassified