beta-Glucanase activity and molecular weight of beta-glucans in barley after various treatments

beta-Glucanase activity interferes with molecular characterization of mixed-linkage (1 leads to 3)(1 leads to 4)-beta-D-glucans (beta-glucans). Reductions in beta-glucanase activity were determined after barley cvs. Azhul, Waxbar, and Baronesse were treated with autoclaving (120 degree C, 45 min), c...

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Bibliographic Details
Published in:Cereal chemistry 1999-01, Vol.76 (1), p.92-95
Main Authors: Knuckles, B.E. (Cereal Products Utilization Research Unit, USDA, ARS, Albany, CA.), Chiu, M.C.M
Format: Article
Language:English
Subjects:
ACIDE CHLORHYDRIQUE
ACIDO CLORHIDRICO
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
AGUA
ALCOHOLES
ALCOHOLS
ALCOOL
BARLEY
BETA GLUCANASA
BETA GLUCANASE
Biological and medical sciences
CEBADA
Cereal and baking product industries
CULTIVARS
EAU
ENZYMIC ACTIVITY
ESTERILIZACION TERMICA
EXTRACCION
EXTRACTION
Food industries
Fundamental and applied biological sciences. Psychology
GLUCANE
GLUCANOS
GLUCANS
HEAT STERILIZING
HEAT TREATMENT
HIDROXIDO SODICO
HYDROCHLORIC ACID
HYDROXYDE DE SODIUM
INHIBICION
INHIBITION
MOLECULAR WEIGHT
ORGE
PESO MOLECULAR
POIDS MOLECULAIRE
SODIUM HYDROXIDE
STERILISATION THERMIQUE
TCA
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VARIEDADES
VARIETE
VARIETIES
WATER
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Summary:beta-Glucanase activity interferes with molecular characterization of mixed-linkage (1 leads to 3)(1 leads to 4)-beta-D-glucans (beta-glucans). Reductions in beta-glucanase activity were determined after barley cvs. Azhul, Waxbar, and Baronesse were treated with autoclaving (120 degree C, 45 min), calcium chloride (0.05M, 1 hr), 70% ethanol (80 degree C, 4 hr), hydrochloric acid (0.1N, 1 hr), oven heating (120 and 140 degree C, 40 min), sodium hydroxide (0.0025M, 1 hr), and 5% trichloroacetic acid (TCA) (40 degree C, 1 hr). High-performance size-exclusion chromatography (HPSEC) of alpha-amylase-treated aqueous extracts was used to demonstrate the effects of treatments on the molecular weights of beta-glucans. The HPSEC system included multiple-angle, laser light scattering, refractive index, and fluorescence detectors. beta-Glucanase activities, ranging from 52 to 65 U/kg of barley, were reduced by autoclaving (50-75%), hot alcohol (67-76%), oven heating (40-96%), CaCl2 (75-95%), NaOH (76-89%), and TCA (92-96%). Some malt beta-glucanase activity remained after most treatments. HCl and TCA treatments reduced extraction and molecular weights of beta-glucans. Weight-average molecular weights (M(w)) for beta-glucans extracted with water at 23 degree C were low (most 8 x 10(5)). Base treatment (pH 9) and extraction at 100 degree C for 2.5 hr resulted in the greatest extraction of beta-glucans and highest M(w). As a result, the conditions seem appropriate for measurement of physical characteristics of beta-glucans in cereal products
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1999.76.1.92