Difference in Physicochemical Property of β-Glucan from Barley Flour and Bran

Abstract:

Two kinds of β-glucan were extracted from barley flour and bran, with the purity of 75.3% and 76.2% respectively. Molecular size characterization was caarried out with high performance size exclusion chromatograhy combined with a multi-angle laser light scattering and a refractive index detector (HPSEC-MALL) , the molecular weight (M_w) of β-glucan from barley flour and bran was 2.262×10⁴,7.128×10⁴. X-ray diffraction and thermodynamics tests indicated that all β-glucans were noncrystalline but thermostable polymers. Differential scanning of calorimetry (DSC) showed the presence of peak related with water loss, confirmed by thermogravimetric analysis (TGA), the β-glucan from barley bran had higher onset temperature (T₀=49.89°C) and peak temperature (T_P=197°C). In scanning electron microscope (SEM) observations, the β-glucan from barley bran showed more tight surface,which could be caused by higher molecular weight.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 209-215
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.209
• Online since: October 2014
• Authors: Ling Yu*, Lei Dong, Tian Jing Liu, Ling Shan Kong, Tao Feng
• Keywords: Barley, Crystallization Property, Microstructure, Thermal Property, β-Glucan

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