Physicochemical Properties of Barley beta-Glucan with Different Heating Temperatures

摘要

This study was performed to investigate the changes of total and soluble beta-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and 150°C for 2 hours. The total beta-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble beta-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at 130°C, the total beta-glucan contents increased to 11.59, 14,6, and 13.36%, as did the soluble J3-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble beta-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at 150°C, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the beta-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley beta-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of beta-glucan can improve the utilization of barley beta-glucan.