Nonenzymic Method for Determination of Beta-Glucan in the Presence of Starch

Madacsi, John P.; Parrish, Frederick W.; Roberts, E. J.

doi:10.1094/asbcj-41-0161

Cited by 6 publications

(3 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Iron and zinc contents were determined according to (Puspa et al, 1994). Determination of total β-glucan: β-glucan was determined by a non enzymatic method according to (Madacsi et al 1983). Determination of solubility of β-glucan samples: The solubility of βglucan (unpurified) in the native flour was determined according to the method of GaoSong and Vasanthan (2000).…”

Section: Chemical Analysesmentioning

confidence: 99%

Chemical and Rheological Studies on Talbeena as a Traditional Healthy Beverage

El‐Zayet

Shehata

Attia

et al. 2008

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

Section: Chemical Analysesmentioning

confidence: 99%

Chemical and Rheological Studies on Talbeena as a Traditional Healthy Beverage

El‐Zayet

Shehata

Attia

et al. 2008

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

“…The fl-glucan content of barley has been estimated indirectly by measurement of extract viscosities (1,7) and near infrared reflectance techniques (10), but problems were encountered in establishing an accurate calibration. Selective precipitations of fl-glucan from extracts before carbohydrate determination have employed ammonium sulphate (21), CuSO4 (17) or Calcofluor (24). A major limitation with these procedures is the difficulty to render all fl-glucan soluble by the extraction and therefore frequently significant fractions are excluded from analysis.…”

Section: Introductionmentioning

confidence: 99%

Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt

Jørgensen

Aastrup

1988

Carlsberg Res. Commun.

View full text Add to dashboard Cite

Complete solubilisation of barley or malt 13-glucan was obtained by extraction with dilute acid. Investigation of the extraction procedure by high performance size exclusion chromatography indicates that originally water insoluble high molecular weight 13-glucan is solubilized by degradation to smaller fragments. The fluorescence emitted by the specific complex formed between Calcofluor and D-glucan in solution was used to measure the total [3-glucan content of barley and malt samples. Examination of the residues after the extraction with dilute acid by degradation with (1--,3)(1--,4)-~-I~-glucanase and by fluorescence microscopy of Calcofluor stained residues confirmed the complete extraction of the [~-glucan. Comparison between the Calcofluor-FIA method and the enzymatic method of MCCLEARY and GLENNIE-HOLMES (20) revealed a high correlation between the values obtained by the two methods. 39 barleys and 57 malts were analysed for ~-glucan content with the two methods and linear correlation coefficients of r = 0.977 and r = 0.986, respectively, were found. The system enables a large number of barley or malt 13-glucan determinations to be performed within a short period of time with a minimum of manpower. The method is suitable for standard routine analysis in quality control laboratories.

show abstract

“…Traditionally the quantity of ~-glucans in wort and beer are estimated by precipitation with ammoniumsulphate (5,12), but analogous methods have been described using CuSO4 (11) or cold ethanol (3) for precipitation. These procedures, involving selective precipitation, purification, acid hydrolysis and determination of released glucose, are laborious and time consuming and are not suitable as a routine analysis in a brewery.…”

Section: Introductionmentioning

confidence: 99%

An improved method for determining β-glucan in wort and beer by use of Calcofluor

Jørgensen

1983

Carlsberg Res. Commun.

View full text Add to dashboard Cite

An improved method for the determination of~glucan in beer and wort employing the fluorochmme Calcofluor is described. Dimethylsulfoxid (20~ (v/v)) was used to obtain a reproducible binding ratio of Calcofluor to I}-glucan. The formed complex was precipitated by 77% ethanol and separated by centrifugation. The precipitate was dissolved in a glycine/NaOH buffer at pH ~ 10.0 and fluorescence was measured in a spectrofluorometer. The method correlates well with the established ammoniumsulphate precipitation method for ~-glucan for a wide range of beer and wort samples. Treatment of beers and worts with pure ~-glucanase gave a low background fluorescence, thus indicating a high specificity of the method. From dialysis experiments it was found that low molecular [3-glucans < 10,000 daltons only gave a slight binding to Calcofluor. The analysis is suitable for routine control in a brewery, allowing an output of at least 50 samples per day per person.

show abstract

Nonenzymic Method for Determination of Beta-Glucan in the Presence of Starch

Cited by 6 publications

References 14 publications

Chemical and Rheological Studies on Talbeena as a Traditional Healthy Beverage

Chemical and Rheological Studies on Talbeena as a Traditional Healthy Beverage

Quantification of high molecular weight (1→3)(1→4)-β-d-glucan using Calcofluor complex formation and flow injection analysis. II. determination of total β-glucan content of barley and malt

An improved method for determining β-glucan in wort and beer by use of Calcofluor

Contact Info

Product

Resources

About