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

Claudia Zielke, Ondrej Kosik, Marie Louise Ainalem, Alison Lovegrove, Anna Stradner, Lars Nilsson

Research output: Contribution to journalArticlepeer-review

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 fieldflow 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.

Original languageEnglish
Article numbere0172034
JournalPLoS ONE
Volume12
Issue number2
DOIs
Publication statusPublished - 2017 Feb 1

Subject classification (UKÄ)

  • Food Science

Fingerprint

Dive into the research topics of 'Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter'. Together they form a unique fingerprint.

Cite this