Quantification of β-glucans in Barley - Review
نویسندگان
چکیده
منابع مشابه
β-glucans and cholesterol (Review)
Hypercholesterolemia is one of primary risk factors of cardiovascular disease, together with metabolic syndrome, hypertension and diabetes. Although progress has been made, the search for novel methods of preventing and treating dyslipidemia is ongoing and current therapies for cardiovascular disease induce various side effects. β‑glucans are linear unbranched polysaccharides found in various n...
متن کاملBarley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria
Currently, the majority of prebiotics in the market are derived from non-digestible oligosaccharides. Very few studies have focused on non-digestible long chain complex polysaccharides in relation to their potential as novel prebiotics. Cereals β-glucans have been investigated for immune-modulating properties and beneficial effects on obesity, cardiovascular diseases, diabetes, and cholesterol ...
متن کاملDistribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour
Six hull-less barley cultivars widely grown in China were roller-milled to produce bran, shorts and flour fractions. The distribution and molecular characteristics of β-glucans from the three roller-milled fractions were investigated. The β-glucan contents in the six hull-less barley cultivars varied from 4.96% to 7.62%. For all the six cultivars, the shorts fraction contained the highest conce...
متن کاملOptimization of the Extraction Process of Beta-glucans from Barley
β-glucans are non-starchy polysaccharides composed of (1-3), (1-4) mixed linked glucose polymers. They are located mainly in the cell walls of the endosperm and the aleurone layer of different cereal grains, specially oat and barleys. In general, β-glucans are a major component of the soluble dietary fibre and they influence the nutritional values and functional properties of food. Recently, se...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 2018
ISSN: 0023-5830
DOI: 10.18832/kp201801