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KMID : 0380620160480030296
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 3 p.296 ~ p.300
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Effect of Temperature on the Extraction of β-Glucan from Different Jeju Barley Varieties
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Kim Hyo-Jin
Kim Hyun-Jung
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Abstract
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The effect of different temperatures (45, 55, 65, and 75°C) on the extraction of β-glucan and the properties of extracted β-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of β-glucan, respectively. β-Glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The β-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at 65°C for 3 h and Jeju beer barley at 75°C. The extracted β-glucan resolubilized to 43.48-81.73% and the ratio of β(1→3) to β(1→4) linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of β-glucan depend not only on the water extraction temperature, but also on the barley variety.
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KEYWORD
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barley, β-glucan, resolubility, β(1→3):β(1→4) linkage, water extraction
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