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beta glucan/hordeum distichon
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Sida 1 från 25 resultat
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
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
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
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
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
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,
Dry fractionation methods to produce barley meals varying in protein, beta-glucan, and starch contents.
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Barley contains several valuable nutrients including beta-glucan (BG), protein, and starch. Each has additional value when concentrated. Dehulled and hulless barleys were sequentially pearled for 1 to 6 cycles, each with 8% removal. The 6 pearled kernels and the initial kernel were subjected to
Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barley.
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Physicochemical properties of six different varieties of barley and their β-glucans were evaluated along with in vitro bile acid binding and starch digestibility for health beneficial effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue barley were 3.44, 3.46,
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