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Sammanfattning

beta-(1-->3),(1-->4)-D-GIucan (beta-glucan) was extracted from 93 Swedish and 41 American oat samples using hot water containing CaCl2 and thermostable (x-amylase. The samples showed a large variation in both the content of extractable beta-glucan (0.76-3.68%) and the average molecular weight ((1.25-1.78) x 10(6) g mol(-1)). An analysis of the variance of beta-glucan content and the molecular weight of Swedish oat samples grown in 2000 and 2001 was done with cultivar and harvest year as factors. It showed that the extractable P-glucan content was a heritable trait whereas molecular weight depended more on environmental factors. The American oat samples had a higher average content of extractable beta-glucan (2.24%) and a somewhat higher average molecular weight (1.58 x 10(6) g mol(-1)) than the Swedish oat samples (1.43% and 1.49 X 10(6) g Mol(-1)).

Nyckelord

extractable beta-glucan; molecular weight; oats

Publicerad i

Journal of Agricultural and Food Chemistry
2005, volym: 53, nummer: 4, sidor: 1205-1209
Utgivare: AMER CHEMICAL SOC

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.1021/jf040322c

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/7149