Analysis of the β-glucan Content Changes in Germination Process of Highland Barley Kernels

doi:10.11924/j.issn.1000-6850.2014-0347

Abstract

Abstract: In order to investigate the effect of different process conditions on germination rate of highland barley, determine and analyze the content ofβ-glucan in highland barley germination process, in the present study, highland barley germination rate was analyzed under different germination conditions, such as treating temperature and culture time, while various samples were collected. Subsequently highland barleyβ-glucan was determined and analyzed by phenol-sulfate method. The results showed that the best germination rate was obtained under the conditions of soaking for 6 h at 27℃, then culture for 15 h at 27℃. The highest content ofβ- glucan was 10.01% on the conditions of soaking for 6 h at 27℃and culture for 15 h at 22℃. The methodological study showed that theβ-glucan had a good linear relation in the range of 0-1 mg and the regression eguation was Y=3.9015X-0.0215, R=0.9939 (n=7). The average recovery was 96.38% with the RSD of 1.53% (n=5). Therefore, to get the high content of highland barleyβ-glucan, the grains should be treated on the conditions of soaking for 6 h at 27℃and culture for 15 h at 22℃.

References

[1] 张峰,杨勇,赵国华,等.青稞β-葡聚糖研究进展[J].粮食与油脂,2003 (12):3-5.
[2] Ahmad A, Anjum M F, Zahoor T, et al. Physicochemical and functional properties of barley β- glucan as affected by different extraction procedures[J]. International Journal of Food Science & Technology, 2009, 44(1):181-187.
[3] Miller S S, Fulcher R G. Distribution of (1-3), (1-4) β-D-glucan in kernels of oats and barley using microspectrofluorometry[J]. Cereal Chemistry, 1994, 71: 64-68.
[4] Musatto S I, Dragone G, Roberto I C. Brewers’spent grain: generation, characteristics and potential application[J]. Journal of Cereal Science, 2006,43(1):1-14.
[5] Baik B K, Ullrich S E. Barley for food: characteristics, improvement, and renewed interest[J]. Journal of Cereal Science, 2008,48(2):233-242.
[6] Brennan C S, Cleary L J. The potential use of cereal (1→3,1→4)-β- d- glucans as functional food ingredients[J]. Journal of Cereal Science,2005,42(1):1-13.
[7] 江春艳,严冬,谭进,等.青稞的研究进展及应用现状[J].西藏科技, 2010(2):14-16.
[8] 吕远平,熊茉君,贾利蓉,等.青稞特性及在食品中的应用[J].食品科学,2005,26(7):266-270.
[9] 洛桑旦达,强小林.青稞特有营养成份分析与开发利用现状调查研究报告[J].西藏科技, 2001(8):55-64.
[10] Gupta M, Abu- Ghannam N, Gallaghar E. Barley for brewing: Characteristic changes during malting, brewing and applications of its by- products[J]. Comprehensive Reviews in Food Science and Food Safety, 2010, 9(3):318-328.
[11] 吴昆仑.青稞功能元素与食品加工利用简述[J].作物杂志,2008(2): 15-17.
[12] 王亚光.保健食品功效成分检测方法[M].北京:中国轻工业出版社, 2002:19-22.
[13] 夏建萍.不同大麦品种及制麦工艺对麦芽质量的影响[J].大麦与谷类科学, 2013(3):62-63.
[14] Ding X M, Yang Q, Li Y M, et al. Germination characteristics of Hordeum brevi subulatum seeds in different conditions[J]. Animal Husbandry and Feed Science,2010,2(4):18-21,25
[15] 刘宝祥,朴永哲,翟明昌,等.大麦发芽过程中蛋白质组的变化研究[J]. 食品工业科技,2013(11):108-111.
[16] 张善飞,成建国,董亮,等.外源添加肌醇对大麦发芽过程中一些水解酶活力的影响[J].麦类作物学报,2012(03):465-468.
[17] 曾亚文,杨涛,普晓英,等.大麦籽粒中γ氨基丁酸、总黄酮和生物碱含量在发芽过程中的变化[J].麦类作物学报, 2012,32(1):135-139.
[18] 张善飞,董亮,李欣,等.不同发芽条件对大麦中植酸含量及植酸酶活力的影响[J].粮食与饲料工业, 2013(3):35-37.
[19] 卢良恕.中国大麦科学[M].北京:中国农业出版社, 1996:2-10.
[20] Johansson L, Tuomainen P, Ylinen M, et al. Structural analysis of water- soluble and - insoluble β- glucans of whole- grain oats and barley[J]. Carbohydrate Polymers [J], 2004,58(3):267-274.
[21] 李卫芬,孙建义,许梓荣.大麦抗营养因子及其抗营养机理[J].大麦科学, 2000, (1):17-20.
[22] Hesselman K, Aman P. The effect of β-glucanase on the utilization of starch and nitrogen by broiler chickens fed on barley of low or high viscosity[J]. Animal Feed Science and Technology, 1986,15(2): 83-93.