| In the selection of a hull-less barley variety for the purpose of incorporating its fiber component (beta-glucans and arabinoxylans) into foods, it is necessary to assess the content, molecular characteristics, and physicochemical properties of these polymers within various cultivars. The following study examined the content and solubility of beta-glucans in several genotypes of hull-less barley, and assessed various thermal, physical, and enzymic treatments as potential strategies for increasing the content and viscosity of soluble beta-glucans. In addition, detailed analysis of the molecular and structural characteristics of beta-glucans and arabinoxylans from selected hull-less barleys was carried out.;Twenty-nine registered and experimental genotypes of hull-less barley (normal, high amylose, waxy, and zero amylose waxy lines) were analyzed for moisture, protein, amylose, 100 kernel weight, starch, beta-glucan (total and soluble), beta-glucanase activity, and slurry viscosity.;Beta-glucans and arabinoxylans isolated from eight hull-less barley varieties were characterized in detail. The polysaccharides were extracted sequentially with water at 45°C, water at 95°C, Ba(OH)2, water, and NaOH, yielding five fractions (WE45, WE95, Ba(OH)2, Ba(OH) 2/H2O, and NaOH). (Abstract shortened by UMI.)... |
