Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter

An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimize the effect of extraction on the β-glucan structure. β-Glucan were characterized in terms of molecular size and molar mass distributions using asymmetric flow field-flow fractionation (AF4) coupled...

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Bibliographic Details
Published in:PloS one 2017-02, Vol.12 (2), p.e0172034-e0172034
Main Authors: Zielke, Claudia, Kosik, Ondrej, Ainalem, Marie-Louise, Lovegrove, Alison, Stradner, Anna, Nilsson, Lars
Format: Article
Language:English
Subjects:
Agricultural Science, Forestry and Fisheries
Agricultural Sciences
Anion exchanging
Anion-exchange chromatography
Avena - chemistry
Barley
Biology and Life Sciences
Carbohydrate composition
Carbohydrates
Cholesterol
Chromatography
Crop science
Degradation products
Direct reduced iron
Edible Grain - chemistry
Engineering and Technology
Flow velocity
Fluorescence
Food Science
Fractionation
Gel electrophoresis
Glucan
Hordeum - chemistry
Impurities
Influence
Lantbruksvetenskap och veterinärmedicin
Lantbruksvetenskap, skogsbruk och fiske
Light scattering
Livsmedelsvetenskap
Medicine and Health Sciences
Molecular weight
Nutrition
Oats
Physical Sciences
Plant biology
Plant Extracts - chemistry
Plant Proteins - analysis
Proteins
Proteoglycans - analysis
Refractive index
Refractivity
Research and Analysis Methods
Skewed distributions
Starch
β-Glucan
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Summary:An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimize the effect of extraction on the β-glucan structure. β-Glucan were characterized in terms of molecular size and molar mass distributions using asymmetric flow field-flow fractionation (AF4) coupled to multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. The carbohydrate composition of the extracts was analysed using polysaccharide analysis by carbohydrate gel electrophoresis (PACE) and high-performance anion-exchange chromatography (HPAEC). Whether there were any proteinaceous moieties linked to β-glucan was also examined. Purified extracts contained 65% and 53% β-glucan for oats and barley, respectively. The main impurities were degradation products of starch. The extracts contained high molecular weight β-glucan (105-108 g/mol) and large sizes (root-mean-square radii from 20 to 140 nm). No proteins covalently bound to β-glucan were detected; therefore, any suggested functionality of proteins regarding the health benefits of β-glucan can be discounted.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0172034