1 3 glucan/hordeum distichon

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Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments.

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Total and soluble beta-glucan content and effects of various treatments of barley grain on extractability and molecular characteristics of soluble beta-glucan were studied. Four types of hulless barley (normal, high amylose, waxy, and zero amylose waxy) from 29 registered and experimental genotypes

Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims.

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Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of β-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the

Synthesis of carboxymethylated β-glucan from naked barley bran and its antibacterial activity and mechanism against Staphylococcus aureus

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This study aimed to elucidate the antimicrobial efficacy of carboxymethylated β-glucan (CMG) against Staphylococcus aureus and the possible underlying mechanisms. β-Glucan (BG) was extracted from naked barley bran, then ultrafiltrated to obtain four fractions (BG-1, BG-2, BG-3, BG-4). Five types of

Characterization of β-glucan Gum for Food Applications as Influenced by Genotypic Variations in Three Hulless Barley Varieties

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Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences β-glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

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The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP)

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.

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Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antioxidant compounds. Therefore, the total β-glucan content, total phenols and flavonoids of HW samples from the highland

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities.

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β-glucans have been considered the major bioactive components in Qingke (Tibetan hulless barley). However, the structure⁻function relationships of β-glucans from Qingke have seldom been investigated. Whether the bioactivities of Qingke β-glucans are closely correlated to their molecular weights

Effect of beta-glucanase supplementation to hulless barley- or wheat-soybean meal diets on the digestibilities of energy, protein, beta-glucans, and amino acids in young pigs.

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Studies were carried out to determine the effect of beta-glucanase supplementation to hulless barley-soybean meal (HB+SBM) or wheat-soybean meal (W+SBM) diets on the digestibilities of GE, CP, beta-glucans, and amino acids. Twelve barrows, average BW 7.3 kg, were fitted with a simple T-cannula at

Characterization, in vitro binding properties, and inhibitory activity on pancreatic lipase of β-glucans from different Qingke (Tibetan hulless barley) cultivars.

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In order to explore Qingke β-glucans as functional food ingredients for prevention of obesity, the physicochemical structures, in vitro binding properties, and inhibitory activities on pancreatic lipase of β-glucans from three different Qingke cultivars, including Ganyucang (black), Dingqing (blue),

Effects of sulfated modification on the physicochemical properties and biological activities of β-glucans from Qingke (Tibetan hulless barley).

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In this study, the reaction conditions of sulfur trioxide-pyridine (SO₃-Pyr) method for the modification of Qingke β-glucans (THB) were optimized by response surface methodology, and effects of different degrees of substitution (low, medium, and high) on the physicochemical properties,

Transcriptome assembly and analysis of Tibetan Hulless Barley (Hordeum vulgare L. var. nudum) developing grains, with emphasis on quality properties.

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BACKGROUND Hulless barley is attracting increasing attention due to its unique nutritional value and potential health benefits. However, the molecular biology of the barley grain development and nutrient storage are not well understood. Furthermore, the genetic potential of hulless barley has not

Investigating the molecular structural features of hulless barley (Hordeum vulgare L.) in relation to metabolic characteristics using synchrotron-based fourier transform infrared microspectroscopy.

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The synchrotron-based Fourier transform infrared microspectroscopy (SR-FTIRM) technique was used to quantify molecular structural features of the four hulless barley lines with altered carbohydrate traits [amylose, 1-40% of dry matter (DM); β-glucan, 5-10% of DM] in relation to rumen degradation

Effects of extrusion variables on the properties of waxy hulless barley extrudates.

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The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and

Cloning and expression of a new Tibetan hulless barley (Hordeum vulgare) beta-1,3-glucanase gene.

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A new full-length beta-1,3-glucanase cDNA was obtained by RT-PCR and RACE techniques from Tibet hulless barley and its complete gene sequence obtained by DNA Walking. Sequence alignment with the BLAST program showed that cDNA has high similarity with barley beta-1,3-glucanase II. The gene was

Interactive Curve-Linear Relationship Between Alteration of Carbohydrate Macromolecular Structure Traits in Hulless Barley (Hordeum vulgare L.) Grain and Nutrient Utilization, Biodegradation and Bioavailability.

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The aim of this study was to reveal an interactive curve-linear relationship between altered carbohydrate macromolecular structure traits of hulless barley cultivars and nutrient utilization, biodegradation, as well as bioavailability. The cultivars had different carbohydrate macromolecular traits,

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