Abstract
Total and soluble beta-glucan content and effects of various treatments of barley grain on extractability and molecular characteristics of soluble beta-glucan were studied. Four types of hulless barley (normal, high amylose, waxy, and zero amylose waxy) from 29 registered and experimental genotypes were analyzed. For each, moisture, protein, amylose, 100 kernel weight, starch, beta-glucan (total and soluble), beta-glucanase activity, and slurry viscosity were determined. Significant differences in total beta-glucan were observed among the groups, with average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively. The extractability of beta-glucan in high amylose barley was relatively low (20.6-29.7%) compared to that in normal (29.8-44.3%), zero amylose waxy (34.0-52. 5%), and waxy (36.7-52.7%) barley genotypes. Viscosity of barley flour slurries was affected by the content of soluble beta-glucans, beta-glucanase activity, and molecular weight of beta-glucans. Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans, but prevented enzymic hydrolysis of beta-glucans, and thereby substantially improved their molecular weight. The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.
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Claims 11
Claim · model-written summary
High amylose barley had average total beta-glucan of 7. 49%.
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaree0 - Material
- high amylosee0
- Outcome
- total beta-glucane1
- Value
- 7. 49%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively.”
t0“Total and Soluble β-Glucan Content in Hulless Barley”
e1“Significant differences in total beta-glucan were observed among the groups”
Claim · model-written summary
Waxy barley had average total beta-glucan of 6.86%.
- Taxon
- barleyHordeum vulgaree0
- Material
- waxye0
- Outcome
- total beta-glucane1
- Value
- 6.86%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively.”
t0“Total and Soluble β-Glucan Content in Hulless Barley”
e1“Significant differences in total beta-glucan were observed among the groups”
Claim · model-written summary
Zero amylose waxy barley had average total beta-glucan of 6.30%.
- Taxon
- barleyHordeum vulgaree0
- Material
- zero amylose waxye0
- Outcome
- total beta-glucane1
- Value
- 6.30%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively.”
t0“Total and Soluble β-Glucan Content in Hulless Barley”
e1“Significant differences in total beta-glucan were observed among the groups”
Claim · model-written summary
Normal barley had average total beta-glucan of 4.38%.
- Taxon
- barleyHordeum vulgaree0
- Material
- normale0
- Outcome
- total beta-glucane1
- Value
- 4.38%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively.”
t0“Total and Soluble β-Glucan Content in Hulless Barley”
e1“Significant differences in total beta-glucan were observed among the groups”
Claim · model-written summary
High amylose barley beta-glucan extractability was 20.6-29.7%, relatively low compared with other genotypes.
- Taxon
- barleyHordeum vulgaree0
- Material
- high amylosee0
- Outcome
- extractability of beta-glucane0
- Direction
- relatively lowe0
- Value
- 20.6-29.7%e0
- Comparator
- normale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The extractability of beta-glucan in high amylose barley was relatively low (20.6-29.7%) compared to that in normal (29.8-44.3%), zero amylose waxy (34.0-52. 5%), and waxy (36.7-52.7%) barley genotypes.”
Claim · model-written summary
Soluble beta-glucan content, beta-glucanase activity and beta-glucan molecular weight affected barley slurry viscosity.
- Taxon
- barleyHordeum vulgaree0
- Gene
- beta-glucanasee0
- Outcome
- Viscosity of barley flour slurriese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Viscosity of barley flour slurries was affected by the content of soluble beta-glucans, beta-glucanase activity, and molecular weight of beta-glucans.”
Claim · model-written summary
Hydrothermal treatment did not change beta-glucan extractability.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- Hydrothermal treatments (autoclaving and steaming)e0
- Outcome
- extractability of beta-glucanse0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans”
Claim · model-written summary
Hydrothermal treatment prevented enzymic hydrolysis of beta-glucans.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- Hydrothermal treatments (autoclaving and steaming)e0
- Outcome
- enzymic hydrolysis of beta-glucanse0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans, but prevented enzymic hydrolysis of beta-glucans”
Claim · model-written summary
Hydrothermal treatment substantially improved beta-glucan molecular weight.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- Hydrothermal treatments (autoclaving and steaming)e0
- Outcome
- molecular weighte0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans, but prevented enzymic hydrolysis of beta-glucans, and thereby substantially improved their molecular weight.”
Claim · model-written summary
Protease and esterase addition increased beta-glucan extractability.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- addition of enzymes (protease and esterase)e0
- Outcome
- extractability of beta-glucanse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.”
Claim · model-written summary
Sonication increased beta-glucan extractability.
- Taxon
- barleyHordeum vulgaree0
- Treatment
- sonicatione0
- Outcome
- extractability of beta-glucanse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.”
The same questions in other papers
processing · physiology: enzyme activity · Hordeum vulgare (barley)Positive and negative results
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- no effect
- positive
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See all 5 papers →processing · molecular: metabolites · Hordeum vulgare (barley)Positive and negative results
5 papers in the same direction as this paper · 8 in the opposite direction
- positive
- positive
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See all 14 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.