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Article: Molecular Weight Distribution of (1[arrow right]3)(1[arrow right]4)-[beta]-Glucan Affects Pasting Properties of Flour from Oat Lines with High and Typical Amounts of [beta]-Glucan
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2007
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Experimental (N979-5-2-4 and IA95111) and traditional oat lines (Jim and Paul) with average %β-glucan of 7.5, 7.8, 4.9, and 4.4%, respectively, were grown in 2002, 2003, and 2004. Molecular weight (MW) distributions of the β-glucans were examined for potential variations among growing years and for relationships with pasting properties measured by Rapid ViscoAnalyser under three separate conditions: 1) in silver nitrate (SN) solution to inactivate enzymes; 2) hydrolyzed by α-amylase to eliminate the effect of starch; and 3) treated with lichenase to remove β-glucan. The β-glucan was extracted by a process involving multiple precipitation and dialysis steps, ...