LEVELS OF ALKALI-SOLUBLE β-D-GLUCANS IN CEREAL GRAINS
Open Access
- 10 September 1986
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 92 (5) , 461-462
- https://doi.org/10.1002/j.2050-0416.1986.tb04441.x
Abstract
Extraction of β-D-glucans (primarily from barley grains) using sodium hydroxide solution, gave similar results to those obtained using hydrazine extraction, suggesting that the alkali is as effective as hydrazine for the extraction of β-D-glucans. Commercial growth conditions in different European countries caused limited shifts in the β-D-glucan levels of malting barley samples. Sorghum and wheat grains contained significantly less β-D-glucans than barley. Potassium bromate solution inhibited initial breakdown of β-D-glucans during the malting of barley grains. The breakdown of β-D-glucan in Sonja barley was much slower than in Golden Promise barley, during malting.Keywords
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