Molecular Weight Distribution and (1→3)(1→4)‐β‐<scp>d</scp>‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars

Beer, Michael; Wood, Peter; Weisz, J.

doi:10.1094/cchem.1997.74.4.476

Cited by 124 publications

(88 citation statements)

References 12 publications

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“…Oat β-glucan has a higher molecular weight than barley or rye β-glucan (Beer et al 1997). Nutritionally, β-glucan is a dietary fiber not degraded by digestive enzymes.…”

Section: Kaukovirta-norja a Et Al Germination Of Oatmentioning

confidence: 99%

“…However, the content and properties of β-glucans are important also in malted oat products if the cholesterol lowering and other functional effects of fiber are to be maintained. Especially, the ability of oat products to develop highly viscous matrices is known to depend on the molecular weight and viscosity of β-glucans, and furthermore, this ability is known to be influenced by processing (Beer et al 1997, Zhang et al 1998, Gallaher et al 1999. Therefore, Wilhelmson et al (2001) developed a short malting process for oat aiming to retain high β-glucan content also in malted oat.…”

Section: Kaukovirta-norja a Et Al Germination Of Oatmentioning

confidence: 99%

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Germination: a means to improve the functionality of oat

Kaukovirta-Norja¹,

Wilhelmson²,

Poutanen³

2008

AFSci

114

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The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.

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“…Oat β-glucan has a higher molecular weight than barley or rye β-glucan (Beer et al 1997). Nutritionally, β-glucan is a dietary fiber not degraded by digestive enzymes.…”

Section: Kaukovirta-norja a Et Al Germination Of Oatmentioning

confidence: 99%

Section: Kaukovirta-norja a Et Al Germination Of Oatmentioning

confidence: 99%

Germination: a means to improve the functionality of oat

Kaukovirta-Norja¹,

Wilhelmson²,

Poutanen³

2008

AFSci

114

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“…Although the estimates of the PD of the barley bglucans vary considerably between different studies (Jin et al 2004), careful assays of native, undegraded, b-glucans revealed a mol. wt of several hundred thousands to a few millions (Wood et al 1991;Beer et al 1997;Knuckles et al 1997;Irakli et al 2004), corresponding to a PD of 2-15 thousands units. Degradation of highly polymeric b-glucans by b-glucanase involves an initial phase during which the long chains are rapidly cleaved into a polydisperse population of fragments, but production of oligosaccharide end-products is negligible; whereas the subsequent decrease in the PD is slower (Gómez et al 1997;Carbonell et al 1998).…”

Section: Clues From In Vitro Modelingmentioning

confidence: 99%

A theoretical framework for β-glucan degradation during barley malting

Gianinetti¹

2009

Theory Biosci.

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During malting, barley germinates and produces hydrolytic enzymes that de-structure the endosperm, making the grains soft and friable. This process starts close to the embryo and spreads throughout the whole grain. It is leaded by the degradation of cell walls, which are mainly constituted of beta-glucans. Fast and extended breakdown of beta-glucans occurs by means of an expanding reaction front driven by beta-glucanase, and appears to follow pseudo-first-order kinetics. Endosperm permeabilization to macromolecules is closely linked to the dismantling of cell walls, thus that access to beta-glucans by beta-glucanase itself is limited. It is shown that the kinetics of beta-glucan degradation during malting are consequent to this condition, and can be explained according to an anomalous evolution of the reverse quasi-steady-state approximation (rQSSA) for enzymatic reactions. In fact, kinetics based on the rQSSA include a transient phase wherein fast substrate depletion is indeed of pseudo-first-order. In the germinating barley, the conditions in which the physical modification of the endosperm occurs are shown to be suitable for the fast transient to persist in dynamic equilibrium while it progressively expands throughout the grain, depleting most beta-glucans and, then, establishing the overall kinetics of beta-glucan breakdown.

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“…Of these, arabinoxylans and -glucans constitute major parts. For example, wheat, triticale, and rye enrich arabinoxylans [8], whereas oats and barley contain more -glucans [7,19]. Generally, the viscous properties of the polysaccharides make them diYcult to be digested by domestic animals.…”

Section: Animal Feedstocksmentioning

confidence: 99%

Bifunctional xylanases and their potential use in biotechnology

Khandeparker

Numan

2008

J Ind Microbiol Biotechnol

112

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Plant cell walls are comprised of cellulose, hemicellulose and other polymers that are intertwined. This complex structure acts as a barrier to degradation by single enzyme. Thus, a cocktail consisting of bi and multifunctional xylanases and xylan debranching enzymes is most desired combination for the efficient utilization of these complex materials. Xylanases have prospective applications in the food, animal feed, and paper and pulp industries. Furthermore, in order to enhance feed nutrient digestibility and to improve wheat flour quality xylanase along with other glycohydrolases are often used. For these applications, a bifunctional enzyme is undoubtedly much more valuable as compared to monofunctional enzyme. The natural diversity of enzymes provides some candidates with evolved bifunctional activity. Nevertheless most resulted from the in vitro fusion of individual enzymes. Here we present bifunctional xylanases, their evolution, occurrence, molecular biology and potential uses in biotechnology.

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Molecular Weight Distribution and (1→3)(1→4)‐β‐d‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars

Cited by 124 publications

References 12 publications

Germination: a means to improve the functionality of oat

Germination: a means to improve the functionality of oat

A theoretical framework for β-glucan degradation during barley malting

Bifunctional xylanases and their potential use in biotechnology

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