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))

Published in

Journal of Agricultural and Food Chemistry
2005, Volume: 53, number: 4, pages: 1205-1209
Publisher: AMER CHEMICAL SOC

SLU Authors

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • 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