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Sains Malaysiana 46(5)(2017): 713–718 http://dx.doi.org/10.17576/jsm-2017-4605-05 Molecular Weight, Solubility and Viscosity of Β-Glucan Preparations
from Barley Pearling Byproducts (Berat Molekul, Keterlarutan dan Kelikatan Persediaan Β-Glukan
daripada Hasil Sampingan Hampas Barli) YOUNG-TACK
LEE1*,
PRADEEP
PULIGUNDLA1
& PAUL B. SCHWARZ2 1Department
of Food Science and Biotechnology, Gachon University, Seongnam 13120 Korea 2Department
of Plant Sciences, North Dakota State University, Fargo, ND 58108-6050 Diserahkan: 29 Oktober 2015/Diterima: 17 Oktober 2016 ABSTRACT β-Glucan, the representative dietary fibre component of barley,
has received much attention, primarily due to its nutritional significance.
In this study, β-glucans prepared from barley pearling byproducts
were characterized with respect to their molecular weight, solubility
and viscosity. Following the initial alkaline extraction, the crude
β-glucan extract (45% purity) was further purified to approximately
90%. The isolated β-glucans exhibited a wide molecular weight
range with peak molecular weight of less than 1 × 106 daltons.
Solubilities of crude and purified β-glucans in water were
lower than that of β-glucan in the native barley pearling byproducts.
However, the aqueous solubility of purified β-glucan from pearlings
was substantially higher than that of commercial β-glucan.
Compared to the latter, purified β-glucan exhibited low apparent
viscosity in aqueous solutions. Keywords: Barley; β-glucan; molecular weight distribution; pearling
byproduct; solubility; viscosity ABSTRAK β-Glukan, komponen wakil serabut diet barli telah mendapat banyak
perhatian, terutamanya disebabkan oleh kepentingan pemakanan. Dalam
kajian ini, β-glukan yang disediakan daripada hasil sampingan
hampas barli telah dicirikan dengan berat molekul, keterlarutan
dan kelikatan. Mengikut pengekstrakan beralkali asal, ekstrak mentah
β-glukan (45% ketulenan) telah dimurnikan lagi sehingga 90%.
β-glukan yang dipencilkan mempamerkan pelbagai julat berat
molekul dengan puncak berat molekul kurang daripada 1 × 106 dalton. Keterlarutan β-glukan mentah dan tulen dalam
air adalah lebih rendah daripada β-glukan dalam bahan sampingan
hampas barli asli. Walau bagaimanapun, kebolehlarutan akueus β-glukan
tulen daripada hampas adalah tinggi daripada β-glukan komersial.
Berbanding dengan kedua, β-glukan tulen menunjukkan kelikatan
yang rendah dalam larutan akueus. Kata kunci: Barli; β-glukan;
hasil sampingan hampas barli; kelikatan; keterlarutan; pengagihan
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Cereal Chemistry 77: 140-144. *Pengarang untuk surat-menyurat; email: ytlee@gachon.ac.kr
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