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