Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter

A - Papers appearing in refereed journals

Zielke, C., Kosik, O., Ainalem, M. L., Lovegrove, A., Stradner, A. and Nilsson, L. 2017. Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter. PLOS ONE. 12 (2), p. e0172034.

AuthorsZielke, C., Kosik, O., Ainalem, M. L., Lovegrove, A., Stradner, A. and Nilsson, L.
Abstract

An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimize the effect of extraction on the β-glucan structure. β-Glucan were characterized in terms of molecular size and molar mass distributions using asymmetric flow field-flow fractionation (AF4) coupled to multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. The carbohydrate composition of the extracts was analysed using polysaccharide analysis by carbohydrate gel electrophoresis (PACE) and high-performance anion-exchange chromatography (HPAEC). Whether there were any proteinaceous moieties linked to β-glucan was also examined. Purified extracts contained 65% and 53% β-glucan for oats and barley, respectively. The main impurities were degradation products of starch. The extracts contained high molecular weight β-glucan (105–108 g/mol) and large sizes (root-mean-square radii from 20 to 140 nm). No proteins covalently bound to β-glucan were detected; therefore, any suggested functionality of proteins regarding the health benefits of β-glucan can be discounted.

Year of Publication2017
JournalPLOS ONE
Journal citation12 (2), p. e0172034
Digital Object Identifier (DOI)doi:10.1371/journal.pone.0172034
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
Sustainability
Design Cereal Seeds [Shewry/Mitchell]
Development of a process scheme for the production of high value functional products from DDGS
Mining diversity of cereal (wheat) fibre to improve the nutritional quality of wheat
Publisher's version
Copyright license
CC BY
Output statusPublished
Publication dates
Online14 Feb 2017
Publication process dates
Accepted30 Jan 2017
Copyright licenseCC BY
ISSN1932-6203
PublisherPublic Library of Science (PLOS)

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