Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley

Food Research International
Ombretta MarconiPaolo Fantozzi

Abstract

In the beer industry β-glucans are extensively studied non-starch polysaccharides due to their ability to increase the viscosity of solutions and to form gels. The current study was designed to determine the total and water-soluble β-glucan contents of barley during malting. Total and water-soluble β-glucans were analyzed from two different malts that originated from the same barley but varied in germination time from 36h (malt A) to 72h (malt B). Water-soluble β-glucans were also characterized using high-performance size-exclusion chromatography with triple-detector analysis (HPSEC-TDA) to evaluate the variation in molecular weight distributions, intrinsic viscosity, radius of gyration, Mark-Houwink parameters and polydispersity and thus the overall structural changes during malting. Total β-glucan content decreased from barley to malt due to the action of β-glucanase and was greatest in malt B (where 92% of β-glucans were degraded) which highlights the influence of germination time. β-Glucan solubility increased during malting, again particularly in malt B, where most of β-glucans became soluble. The β-glucanase activity also affected the molecular weight of the polymers which ranged from 298·103g/mol in barley to 293·103 and...Continue Reading

Citations

Mar 11, 2020·Foods·Daniel RicoAna B Martín-Diana
Jan 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Elien LemmensJan A Delcour
Jan 10, 2020·Journal of Agricultural and Food Chemistry·Ombretta MarconiGiuseppe Perretti
May 16, 2019·Journal of Agricultural and Food Chemistry·Ivan TomasiGiuseppe Perretti

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