The content of water-soluble and water-insoluble β-d-glucans in selected oats and barley varieties

Gajdošová, Alena; Petruláková, Z.; Havrlentová, Michaela; Červená, Viera; Hozova, B.; Šturdı́k, Ernest; Kogan, Grigorij

doi:10.1016/j.carbpol.2007.03.001

Cited by 53 publications

(28 citation statements)

References 24 publications

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“…Through its structure and physical properties, oat β-D--glucan is often used in the food industry [Havrlentová et al, 2011;Gajdošová et al, 2007]. Oat gum (with β-D-glucan content of 65%, w/w) showed great potential as a gel-forming, thickening, and stabilizing agent [Ramos-Chavira et al, 2009].…”

Section: Ketchupmentioning

confidence: 99%

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Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2013

Pol. J. Food Nutr. Sci.

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Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortifi ed breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively infl uence the total tastiness. Quality of fortifi ed fresh tomato ketchups and stored for 180 days, were also not negatively infl uenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-benefi cial foods.

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Section: Ketchupmentioning

confidence: 99%

“…The water-solubility depends particularly on the structure associated with the origin of the β-D-glucans. It decreases in main cereals in the order: oats > barley > wheat [Gajdošová et al, 2007].…”

Section: Introductionmentioning

confidence: 99%

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2013

Pol. J. Food Nutr. Sci.

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show abstract

“…Beta glucans comprise a group of non-starch polysaccharides naturally occurring in the cell walls of grains like oats, rye, barley, mushroom and yeast. 5 Recent studies have reported that beta-glucans could reduce hyperglicemia, hyperlipidemia, and hypertension. [5][6][7] Studies have suggested that food products containing beta-glucans could reduce hyperglycemia.…”

Section: Introductionmentioning

confidence: 99%

“…5 Recent studies have reported that beta-glucans could reduce hyperglicemia, hyperlipidemia, and hypertension. [5][6][7] Studies have suggested that food products containing beta-glucans could reduce hyperglycemia. 3,4 Reyna et al 2003, suggested that the fiber build a barrier to prevent nutrients including glucose from being absorbed in the small intestine and consequently reducing insulinemia, glycaemia and cholesterol levels.…”

Section: Introductionmentioning

confidence: 99%

Evaluate the effect of oat-beta glucan in controlling blood glucose levels among type 2 diabetic individuals

Albalawi

2016

Int J Res Med Sci

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“…Barley and oats are considered as champions among cereal crops by the content of β-glucans (52,53). This characteristic of quality in wheat, barley, oats, and rye grain amounts to, respectively, 0.6; 4.2 ; 3.9 ; 2.5%, and in the separated endosperm -0.3 ; 4.1 ; 1.8 ; 1.7 % of dry biomass (54).…”

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confidence: 99%

β-GLUCANS CONTENT AS A PERSPECTIVE TRAIT IN THE BARLEY BREEDING FOR FOODSTUFF USE (review)

Сумина¹

2013

S-h. biol.

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S u m m a r yOn the ground of data of foreign literature the authors consider the target utilization of barley in connection with -glucans in grain. The authors analyzed the influence of a genotype, climatic conditions and agronomic methods of plant growing on -glucans content in barley corn. The information was presented about physiologo-biochemical parameters -glucans, which may be helpful for a development of indirect estimation of breeding material. Thus, it was fixed the negative correlation between -glucans content in barley grain on the one hand and value of 1000seeds mass, amylose and starch content, ash percent, corn yield -on the other hand. The strong positive correlation was found between the content in corn of -glucans, lipids, protein and the grain-unit and its hardness. The existence of such correlations makes possible the development of indirect estimation during barley breeding on heightened/reduced -glucans content in grain. It was shown, that glumaceous amylose-free varieties are more advanced agronomically (in arid climate, especially), as they are able to realize a substantial potential of yield with high content of -glucans. The authors made a conclusion about an importance of genetic variability in content of -glucans in barley grain for successful breeding on this determinant.

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The content of water-soluble and water-insoluble β-d-glucans in selected oats and barley varieties

Cited by 53 publications

References 24 publications

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Evaluate the effect of oat-beta glucan in controlling blood glucose levels among type 2 diabetic individuals

β-GLUCANS CONTENT AS A PERSPECTIVE TRAIT IN THE BARLEY BREEDING FOR FOODSTUFF USE (review)

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