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Extractable cell-wall polysaccharides in cereals, with emphasis on β-glucan in steeped and germinated barley

Rimsten, Lena (2003). Extractable cell-wall polysaccharides in cereals, with emphasis on β-glucan in steeped and germinated barley. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae. Agraria, 1401-6249 ; 401
ISBN 91-576-6413-7
[Doctoral thesis]

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Barley is a valuable cereal with an old tradition in malt, food and feed. With new food applications this cereal can be rediscovered. Addition of a malting step in a food process can change the texture and taste of a product. It is also a process with high potential for improvement of nutrient availability. Extractable cell-wall polysaccharides have been linked to some positive health effects in humans. In cereals, these polysaccharides are mainly beta-glucan and arabinoxylan. The structure of extractable arabinoxylan and the content of bound ferulic acid dimers were studied in different cereals. For determination of amount and molecular weight of beta-glucan a high performance size-exclusion chromatography system (HPSEC) was set up with detection based on the specific binding of Calcofluor to β-glucan. This system was calibrated using a purified β-glucan fractionated into known narrow molecular weight ranges. A naked and a covered barley steeped and germinated at different temperatures and with different additions in the steeping water were studied. The total content and the average molecular weight of beta-glucan in the treated samples showed small changes after steeping at high temperature (48 °C), while steeping at lower temperature (15 °C) gave a significantly lower content. This was correlated with a strong increase of beta-glucanase activity over the time of germination. Addition of lactic acid to the steeping water at 48 °C decreased the beta-glucanase activity. Porridges made from two malts with a low phytate content and intact beta-glucan were introduced into a dynamic gastrointestinal model. Yield of beta-glucan was found to increase with time spent in the model, while average molecular weight of beta-glucan decreased.

Authors/Creators:Rimsten, Lena
Title:Extractable cell-wall polysaccharides in cereals, with emphasis on β-glucan in steeped and germinated barley
Series Name/Journal:Acta Universitatis Agriculturae Sueciae. Agraria
Year of publishing :April 2003
Number of Pages:49
ALLI. Dervilly-Pinel, G., Rimsten, L., Sauliner, L., Andersson, R., and Åman P. 2001. Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation. Journal of Cereal Science 34(2), 207-214. II. Rimsten, L., Stenberg, T., Andersson, R., Andersson A., and Åman P. 2003. Determination of beta-glucan molecular weight using SEC with Calcofluor detection in cereal extracts. Accepted for publication in Cereal Chemistry. III. Rimsten, L., Haraldsson, A-K., Andersson, R., Alminger, M., Sandberg, A-S., and Åman, P. 2002. Effects of malting on β-glucanase and phytase activity in barley grain. Journal of the Science of Food and Agriculture, 82(8), 904-912. IV. Haraldsson, A-K., Rimsten, L., Alminger, M., Andlid, T., Andersson, R., Sandberg, A-S., and Åman, P. Effects of different steeping conditions on phytase and β-glucanase activity and microbiological quality in barley during malting. Submitted for publication. V. Rimsten, L. and Andersson, R. Molecular weight distribution and structure of β-glucan in germinated barley. Submitted for publication. VI. Rimsten, L., Andersson, R., Haraldsson, A-K., Alminger, M., Sandberg, A-S., and Åman, P. β-Glucan from barley is degraded during digestion in an in vitro gastrointestinal model. Manuscript.
Place of Publication:Uppsala
ISBN for printed version:91-576-6413-7
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q04 Food composition
Subjects:Not in use, please see Agris categories
Agrovoc terms:polysaccharides, soaking, germination, barley, molecular weight, chromatography, xylans, malt
Keywords:β-glucan, steeping, germination, barley, average molecular weight, size exclusion chromatography, Calcofluor and arabinoxylan
Permanent URL:
ID Code:256
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Lena Rimsten
Deposited On:29 Apr 2003 00:00
Metadata Last Modified:20 Jun 2016 14:39

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