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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #90940
Title: PHYSICAL CHARACTERISTICS OF B-GLUCANS IN OAT BRAN AND BARLEY PRODUCTS

Author
item Knuckles, Benny
item Chiu, Mei Chen
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 3/31/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Molecular characteristics of (1-3), (1-4)-B-D-glucans in Oatrim 10 and Nu-Trim OB (from oats) and Nu-Trim BF (from Prowashonupana barley) were determined after extraction under varying conditions. Oatrim and Nu-Trim processes were developed at the National Center for Agricultural Utilization Research, USDA-ARS, Peoria, IL. Solubility of the B-glucans were, in decreasing order, Oatrim > Nu-Trim BF > Nu-Trim OB > oat bran and barley. Molecular weights of the B-glucans depended upon extraction conditions. At maximum extraction, molecular weights of B-glucans in the Oatrim and Nu-Trim products were lower (250000-650000 g/mol) compared to the starting materials (1500000-3000000 g/mol). These data show that the processes decreased molecular weight of the B-glucans and increased their solubility.