Non-Starchy Polysaccharides of Cereal Grains Ii. Distribution of Water-Soluble Gum-Like Materials in Cereals

Preece, I. A.; MacKenzie, Kenneth G.

doi:10.1002/j.2050-0416.1952.tb06197.x

Cited by 53 publications

(13 citation statements)

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“…27 The amounts of each individual minor component contributed may be small, but few would now deny the potential significance of trace quantities of certain materials. The purpose of the pre sent study was therefore threefold: (a) to carry out a broadly-based survey of the sugars and oligosaccharides of cereal grains with a Vol.…”

Section: Discussionmentioning

confidence: 98%

Studies on the Free Sugars of the Barley Grain V. Comparison of Sugars and Fructosans With Those of Other Cereals

MacLeod

Preece

1954

Journal of the Institute of Brewing

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MACLEOD AND PREECEI CEREAL SUGARS AND FRUCTOSANS[J. Inst. Brew.period of time. From this it could be in ferred that 8-resin is not the sole product of changes occurring in a-soft resin; this is what might be expected in view of the known properties of humulone and of the fact that a-soft resin is a mixture. The results of the present experiments do not, in fact, permit the reaching of any definite conclusions concerning the genesis of 8-resin for, as yet, there is no information concerning the storage changes undergone by lupulone and by other constituents of the p-portion of the soft resin. One noteworthy feature of the data shown in Table III is the relatively considerable increase in the y-resin (hard resin) content of the three hops between the fourth and sixth months of storage. This increase apparently bears little or no direct relation either to changes in the total soft resin or in a-soft resin during this interval of time. The source or sources of these increments of y-resin cannot be deduced from the present analytical data. SummaryThe 8-resin of hops partially inhibits 1.precipitation of the lead compound of a-soft resin.2. A method has been devised for estima tion of S-resin.3. Three hops examined at the age of 3 months contained, respectively, 0»66, 0-71 and 0-63% of 8-resin; at six months the corresponding values were estimated to be 1-36, 0-92 and M8%.4. The 8-resin contents of a selection of seven hops kept in cold store were found at 18 months to range from 1-10 to 3-75%. Duplicate quantities of these same hops stored for 18 months in warehouse gave figures between the limits 1'63 and 4-04%. In all seven cases, warehouse storage was more conducive to accumulation of 8-resin than was cold storage.5. Three very old hops (10, 12 and 12 years) were found to contain 2»46, 2*71 and 2-96%, respectively, of 8-resin.6. The experimental data do not permit conclusions to be reached concerning the source of the S-resin formed during storage. Ripe intact grains of rye, wheat and barley are rich in fructosan and in glucodifructose, oats may contain moderate amounts of these carbohydrates, but maize contains neither. Fructosan content runs parallel with the content of water-soluble gum-like pentosans, so that the amounts of each decrease in the order: rye, wheat, barley, oats, maize. Moreover, the fructosan-rich and pentosan-rich cereals are those which contain abundant j3-amylase in the raw grain* Taxonomic relationships of these aspects of parallel distribution of apparently unrelated materials are dis cussed, and it is suggested that the composition of the ripe grain depends on the degree of development along particular paths reached at the stage adjudged to repre sent ripeness, development differing to a major extent from one cereal to another and to a minor extent between samples of the same cereal, but depending also in some measure on post-harvest changes* Cereal adjuncts used for brewing contribute types and amounts of carbohydrates which depend on the nature of the raw cereal and on whether whole grain...

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Section: Discussionmentioning

confidence: 98%

Studies on the Free Sugars of the Barley Grain V. Comparison of Sugars and Fructosans With Those of Other Cereals

MacLeod

Preece

1954

Journal of the Institute of Brewing

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“…The highly branched polymers imbibe considerable quantities of water to form solutions of high viscosity (44). It is also likely that traces of water-· soluble S-glucans are present (28).…”

Section: A Carbohydratesmentioning

confidence: 99%

Wheat Bran: Composition and Digestibility

Saunders

1978

Topics in Dietary Fiber Research

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“…However, 50 % of the [?,-glucans can be removed by water without destroying the wall structure (23). The water soluble ~-glucans and pentosans have often been referred to as ~>gums<~ (4,25,32,34,42,44). The [~-glucans have been extracted in many ways (3,7,29), and this fact has made the term soluble [~-glucan very vague and unprecise.…”

Section: Introductionmentioning

confidence: 99%

“…In current brewery practice the [3-glucans escape complete degradation by enzymes during the malting and wort extraction procedures. The residual ~-glucans with molecular weights of 7 x 104-6 x 105 daltons (22,25) are found both in wort and beer where their large size contributes to viscosity and filtration problems (5,15,17,24,42,43,44,45). These problems are exacerbated in the case of strong beers (25)and become much worse when barley is used as an adjunct (6,8,16,31,32) because of the higher molecular weight of [3-glucans from unmalted barley.…”

Section: Introductionmentioning

confidence: 99%

The relationship between the viscosity of an acid flour extract of barley and its β-glucan content

Aastrup

1979

Carlsberg Res. Commun.

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The relationship between the viscosity of an acid flour extract and the acid-soluble, acid-insoluble and total [~-glucan content of barley flour has been investigated. The extract viscosity was found to be closely related (R2 = 0.99, S.E.E. = 0.19) to the content of soluble ~,-glucan. It is concluded that the acid-soluble [~-glucans from 14 of the 18 different genotypes studied have a similar structural nature. Genotypes containing the lys-3a allele were found to have very low extract viscosities and [~-glucan contents. Quick and accurate methods are described for measuring viscosities of acid extracts made from flour derived from grains of a single plant and flour derived from a single grain. These methods can be used to screen plants for their soluble (3-glucan content in a plant breeding program.

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Non-Starchy Polysaccharides of Cereal Grains Ii. Distribution of Water-Soluble Gum-Like Materials in Cereals

Cited by 53 publications

References 0 publications

Studies on the Free Sugars of the Barley Grain V. Comparison of Sugars and Fructosans With Those of Other Cereals

Studies on the Free Sugars of the Barley Grain V. Comparison of Sugars and Fructosans With Those of Other Cereals

Wheat Bran: Composition and Digestibility

The relationship between the viscosity of an acid flour extract of barley and its β-glucan content

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