Andersson, Roger
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
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)).
Keywords
extractable beta-glucan; molecular weight; oats
Published in
Journal of Agricultural and Food Chemistry
2005, volume: 53, number: 4, pages: 1205-1209
Publisher: AMER CHEMICAL SOC
SLU Authors
Åman, Per
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1021/jf040322c
Permanent link to this page (URI)
https://res.slu.se/id/publ/7149