Effect of Temperature on the Extraction of beta-Glucan from Different Jeju Barley Varieties
2016
Kim, H.J., Jeju National University, Jeju, Republic of Korea | Kim, H.J., Jeju National University, Jeju, Republic of Korea
The effect of different temperatures (45, 55, 65, and 75°C) on the extraction of beta-glucan and the properties of extracted beta-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of beta-glucan, respectively. beta-Glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The beta-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at 65°C for 3 h and Jeju beer barley at 75°C. The extracted beta- glucan resolubilized to 43.48-81.73% and the ratio of beta(1→3) to beta(1→4) linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of beta-glucan depend not only on the water extraction temperature, but also on the barley variety.
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