Isolation, structural features and rheological properties of water-extractable b-glucans from different Greek barley cultivars

• Published in: Journal of the science of food and agriculture 2004-08, Vol.84 (10), p.1170-1178.
• Main Authors: Irakli, Maria, Biliaderis, Costas G, Izydorczyk, Marta S, Papadoyannis, Ioannis N
• Format: Article
• Language: English
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1787

*b-Glucans were isolated from six Greek barley cultivars (Persefoni, Kos, Thessaloniki, Athinaida, Dimitra and Triptolemos) by water extraction at 47DGC, enzymatic removal of starch and protein and subsequent precipitation of the water-soluble *b-glucans with 37% (w/v) ammonium sulfate saturation. The purity of barley *b-glucans was high ( > 93% dry basis) with some small contamination by protein ( < 3.84%). The molecular size of the *b-glucan isolates was determined by high-performance size-exclusion chromatography (HPSEC); the weight-average molecular weights and the intrinsic viscosities ranged between 0.45 x 10(super 6) and 1.32 x 10(super 6) and 2.77 and 4.11 dl g(super -1), respectively. Structural features of barley *b-glucans were revealed by (super 13)C NMR spectroscopy and high-performance anion-exchange chromatography (HPAEC) of the oligomers released by the hydrolytic action of lichenase. Lichenase degradation showed that *b-glucans from all barley cultivars consisted of blocks of cellotriosyl and cellotetraosyl units, accounting for 90.6-92.3% of the total oligomers released, with a molar proportion of these units between 2.31 and 2.77. Rheological measurements of aqueous solutions/dispersions of *b-glucans showed the behaviour of non-interacting polysaccharides and a, transition from the typical viscoelastic response to gel-like properties after a time period that depended on the molecular size of the polysaccharide. The lowest molecular size *b-glucans from the Triptolemos cultivar showed shorter gelation times than their higher molecular weight counterparts. The effect of sugar incorporation (glucose, fructose, sucrose, xylose and ribose), at a concentration of 30% (w/v), to the *b-glucans gels (6% w/v) on compression parameters seemed to be related to the type of sugar used; the pentose sugars substantially reduced gel firming.