Abstract

Material disintegration is the primary step in beta-glucan determination in cereal grains. This study investigated the effect of disintegration approach on beta-glucan content, determined by an enzymatic method in mature kernels of barley and oat. Milling with a coffee grinder was found to be relevant only for pre-disintegration and homogenization of the grain (4.6% and 3.2% beta-glucan content was found in barley and oats, respectively). Ball milling appeared to be the most efficient approach for reducing material particle size, but resulted in samples with underestimated beta-glucan content (4.6% and 3.3% in barley and oats, respectively). Grinding with mortar and pestle in liquid nitrogen and repeated centrifugal milling were found to be the optimal disintegration methods for barley kernels (5.2% and 4.7-4.8% beta-glucan content, respectively). Grinding with mortar and pestle (either in dry state or in liquid nitrogen) and single centrifugal milling were the optimal disintegration methods for oat kernels (3.6-3.9% and 3.3-3.4% beta-glucan content, respectively).

Keywords

beta-Glucan; Barley; Oats; Disintegration; Cereal grains

Published in

Journal of Cereal Science
2019, Volume: 88, pages: 138-144
Publisher: ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD

SLU Authors

• Dotsenko, Gleb

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Annica

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.jcs.2019.05.018

Permanent link to this page (URI)

https://res.slu.se/id/publ/101883