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Barley β-glucans extraction and partial characterization.

Valéria M Limberger-Bayer1, Alicia de Francisco2, Aline Chan2

  • 1Undergraduate, Postgraduate and Research Department, Agricultural College of Frederico Westphalen, Federal University of Santa Maria, 98400-000 Frederico Westphalen, Brazil.

Food Chemistry
|February 13, 2014
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Summary
This summary is machine-generated.

This study optimized barley beta-glucan extraction using temperature and pH, achieving high yields. The extracted beta-glucans showed promising rheological properties for food applications.

Keywords:
BarleyCharacterizationExtractionRheologyViscosityβ-glucans

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Area of Science:

  • Food Science
  • Biochemistry
  • Chemical Engineering

Background:

  • Barley is a rich source of beta-glucans, beneficial for health and food technology.
  • Current utilization of barley in the food industry is limited despite its potential.

Purpose of the Study:

  • To evaluate and optimize the humid extraction of barley beta-glucans.
  • To characterize the extracted beta-glucans and assess their properties.

Main Methods:

  • Surface response methodology was employed to optimize extraction parameters (temperature and pH).
  • Characterization involved chemical analysis, rheological measurements, infrared spectroscopy, and scanning electron microscopy.

Main Results:

  • Optimal extraction conditions were found at pH 7.56 and 45.5°C, yielding 53.4% beta-glucans with some protein and starch contamination.
  • Extracted beta-glucans exhibited higher apparent viscosity than commercial samples.
  • Rheological analysis indicated Newtonian behavior for commercial beta-glucans and pseudoplastic behavior for extracted ones.

Conclusions:

  • Humid extraction is an efficient method for obtaining barley beta-glucans.
  • The extracted beta-glucans possess favorable rheological characteristics, suggesting potential for food industry applications.