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Linkage Structure Analysis of Barley and Oat β-Glucans by High Performance Anion Exchange Chromatography

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 1 (2009.02)바로가기
  • 페이지
    pp.271-274
  • 저자
    Je-Hoon Ryu, Dong-Hyung Yoo, Byung-Hoo Lee, Suyong Lee, Mi Hyun Joo, Sang-Ho Yoo
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A103116

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원문정보

초록

영어
Cereal β-glucans, linked essentially by mixed β-(1,4/1,3) glycosidic bonds, were extracted, purified, andstructurally identified. Previously chemical structure of barley β-glucans was characterized from 3 varieties of ‘Gang’, ‘Ohl’,and ‘Gwangan’, and the (1,4)/(1,3) linkage ratio of the β-glucans was identical. In this study, β-glucans from 1 barley (‘Chal’)and 3 oat (‘Ohl’, ‘Samhan’, and ‘Donghan’) varieties were structurally scrutinized, and the linkage pattern of total 7 cereal β-glucans was compared. The amount of 2 major 3-O-β-cellobiosyl-D-glucose (DP3) and 3-O-β-cellotriosyl-D-glucose (DP4)from barley and oat accounted for only 66.6-73.3 and 68.12-81.89% of water-extractable β-glucan fractions, and the (1,4)/(1,3) linkage ratios of both barley and oat β-glucans were within very narrow range of 2.27-2.31 and 2.38-2.39, respectively,among the cultivars tested. Structural difference in the cereal β-glucans was evident when DP3:DP4 ratio in the β-glucanstructure was compared. As a result, this ratio was significantly greater for barley β-glucan (2.26-2.74) than for oat (1.54-1.66). Chal-B had the greatest DP3 to DP4 ratio among the samples, which in turn reflected the least amount of (1,4)-linkages.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

barley oat β-glucan lichenase β-(14) /(1 3)linkage

저자

  • Je-Hoon Ryu [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ]
  • Dong-Hyung Yoo [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ]
  • Byung-Hoo Lee [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ]
  • Suyong Lee [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ]
  • Mi Hyun Joo [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ]
  • Sang-Ho Yoo [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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