Czech J. Food Sci., 2007, 25(6):316-324 | DOI: 10.17221/747-CJFS

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

Bernadetta Hozová, Ľudovít Kuniak, Petra Moravčíková, Alena Gajdošová
Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovak Republic

Water-insoluble β-(1,3)-D-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure with fungal α-amylase (Fermizyme P 300). The content of water-insoluble β-glucan varied in the dependence on the cereal species and cultivars. The highest content was registered in covered oat cultivars (Cyril and the new breeding cultivar PS-100) ranging from 26.7 to 28.2 g/100 g dry matter (d.m.) followed by less traditional cereals such as millet (Panicum miliaceum L.), amaranth (Amaranthus sp. L.), and buckwheat (Fagopyrum) - more than 20 g/100 g d.m. A somewhat lower average content of water-insoluble β-glucan was found in wheat - 12.7-16.2 g/100 g d.m., in spelt wheat - 8.5 g/100 g d.m., and in oats - varying between 15.3 and 18.7 g/100 g d.m.

Keywords: β-glucan; determination; cereals; pseudocereals; functional foods

Published: December 31, 2007  Show citation

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Hozová B, Kuniak Ľ, Moravčíková P, Gajdošová A. Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals. Czech J. Food Sci. 2007;25(6):316-324. doi: 10.17221/747-CJFS.
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