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01403 am a22001453u 4500 |
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|a Lee, Young-Tack
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|a Puligundla, Pradeep
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|a Schwarz, Paul B.
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|a Molecular weight, solubility and viscosity of β-Glucan preparations from barley pearling byproducts
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|b Penerbit Universiti Kebangsaan Malaysia,
|c 2017-05.
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|u http://journalarticle.ukm.my/11058/1/05%20Young-Tack%20Lee.pdf
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|a β-Glucan, the representative dietary fibre component of barley, has received much attention, primarily due to its nutritional significance. In this study, β-glucans prepared from barley pearling byproducts were characterized with respect to their molecular weight, solubility and viscosity. Following the initial alkaline extraction, the crude β-glucan extract (45% purity) was further purified to approximately 90%. The isolated β-glucans exhibited a wide molecular weight range with peak molecular weight of less than 1 × 106 daltons. Solubilities of crude and purified β-glucans in water were lower than that of β-glucan in the native barley pearling byproducts. However, the aqueous solubility of purified β-glucan from pearlings was substantially higher than that of commercial β-glucan. Compared to the latter, purified β-glucan exhibited low apparent viscosity in aqueous solutions.
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