Structure and physicochemical properties of barley non-starch polysaccharides — I. Water-extractable β-glucans and arabinoxylans

Izydorczyk, Marta S.; Macri, L.J.; MacGregor, A. W.

doi:10.1016/s0144-8617(97)00137-9

Cited by 134 publications

(96 citation statements)

References 18 publications

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“…b-glucan viscosity is a primary factor affecting the aforementioned health benefits, although the mechanisms involved are not well understood (Colleoni-Sirghie et al 2003). Independent studies in oat and barley have demonstrated a positive relationship between viscosity and b-glucan concentration (Chernyshova et al 2007;Izydorczyk et al 1998). Thus, b-glucan concentration is a good target for selection in oat breeding programs.…”

Section: Introductionmentioning

confidence: 99%

Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

et al. 2012

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Detection of quantitative trait loci (QTL) controlling complex traits followed by selection has become a common approach for selection in crop plants. The QTL are most often identified by linkage mapping using experimental F2, backcross, advanced inbred, or doubled haploid families. An alternative approach for QTL detection are genome-wide association studies (GWAS) that use pre-existing lines such as those found in breeding programs. We explored the implementation of GWAS in oat (Avena sativa L.) to identify QTL affecting β-glucan concentration, a soluble dietary fiber with several human health benefits when consumed as a whole grain. A total of 431 lines of worldwide origin were tested over 2 years and genotyped using Diversity Array Technology (DArT) markers. A mixed model approach was used where both population structure fixed effects and pair-wise kinship random effects were included. Various mixed models that differed with respect to population structure and kinship were tested for their ability to control for false positives. As expected, given the level of population structure previously described in oat, population structure did not play a large role in controlling for false positives. Three independent markers were significantly associated with β-glucan concentration. Significant marker sequences were compared with rice and one of the three showed sequence homology to genes localized on rice chromosome seven adjacent to the CslFgene family, known to have β-glucan synthase function. Results indicate that GWAS in oat can be a successful option for QTL detection, more so with future development of higher-density markers. Abstract Detection of quantitative trait loci (QTL) controlling complex traits followed by selection has become a common approach for selection in crop plants. The QTL are most often identified by linkage mapping using experimental F 2 , backcross, advanced inbred, or doubled haploid families. An alternative approach for QTL detection are genome-wide association studies (GWAS) that use pre-existing lines such as those found in breeding programs. We explored the implementation of GWAS in oat (Avena sativa L.) to identify QTL affecting b-glucan concentration, a soluble dietary fiber with several human health benefits when consumed as a whole grain. A total of 431 lines of worldwide origin were tested over 2 years and genotyped using Diversity Array Technology (DArT) markers. A mixed model approach was used where both population structure fixed effects and pair-wise kinship random effects were included. Various mixed models that differed with respect to population structure and kinship were tested for their ability to control for false positives. As expected, given the level of population structure previously described in oat, population structure did not play a large role in controlling for false positives. Three independent markers were significantly associated with b-glucan concentration. Significant marker sequences were compared with rice and one of the three showed sequence hom...

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Section: Introductionmentioning

confidence: 99%

Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

et al. 2012

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“…The intrinsic viscosity was also termed "limiting viscosity number" by the International Union of Pure and Applied Chemistry (IUPAC) in 1952 22 . Only a few brewing re-searchers have adopted these recommended terms in the past 50 years 24,32 . However, the term intrinsic viscosity has been recommended by the Society of Rheology 11 and is preferred by most authors 13,17,23,40,42,49,53 .…”

Section: Introductionmentioning

confidence: 99%

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Jin

Speers

Paulson

et al. 2004

Journal of the Institute of Brewing

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This paper reports on the influence of molecular weight and concentration of barley ␤-glucans on the rheological properties of wort and beer. Environmental conditions such as pH, maltose level in wort, ethanol content of beer, shearing and shearing temperature were also examined for their effects on wort and beer viscosities. In the range of 50-1000 mg/L, ␤-glucans increased solution viscosity linearly with both molecular weights (MW) of 31, 137, 250, 327, and 443 kDa and concentration. The influence of MW on the intrinsic viscosity of ␤-glucans followed the Mark-Houwink relationship. Shearing wort and beer at approximately 13,000 s -1 for 35 s was found to increase the wort viscosity but reduce beer viscosity. Shearing wort at 20°C influenced ␤-glucan viscosity more than shearing at 48°C and 76°C whereas the shearing temperature (0, 5 and 10°C) did not effect the viscosity of beer. At lower pHs, shearing was found to reduce the viscosity caused by ␤-glucans in wort but had no effect in beer. Higher concentrations of maltose in wort and ethanol in beer also increased the viscosity of ␤-glucan polymers. It was found that ␤-glucans had higher intrinsic viscosities in beer than in wort (5°C), and lower critical overlap concentrations (C*) in beer than in wort.

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“…High fiber (both soluble and insoluble fiber) content of barley flour yields high water absorption capacity due to the polysaccharides' structure (Izydorczyk et al 1998). In the production of barley-fortified cracker, some processing difficulties are experienced due to high water absorption of whole-barley flour, combined with low weak gluten strength and stickiness of whole-barley dough.…”

Section: Introductionmentioning

confidence: 99%

Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough

Hou²,

Chen

2016

Cereal Research Communications

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Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.

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Structure and physicochemical properties of barley non-starch polysaccharides — I. Water-extractable β-glucans and arabinoxylans

Cited by 134 publications

References 18 publications

Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer

Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough

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