Fractionation of Oat (1→3), (1→4)-β-D-Glucans and Characterisation of the Fractions |
| |
| Authors: | MS Izydorczyk CG Biliaderis LJ Macri AW MacGregor |
| |
| Institution: | aGrain Research Laboratory, 1404-303 Main Street, Winnipeg, MB, R3C 3G8, Canada;bDepartment of Food Science and Technology, Aristotle University, Thessaloniki, 54006, Greece |
| |
| Abstract: | A commercial sample of oat β-glucan was fractionated through stepwise precipitation with ammonium sulphate to yield four fractions. These were analysed for apparent viscosity values, relative molecular weights using high-performance size-exclusion chromatography, and chemical structure by methylation analysis and analysis of water-soluble fragments released from the fractions by lichenase. Fractions exhibiting lower molecular size and decreased limiting viscosity values were precipitated at higher concentrations of ammonium sulphate. Methylation analysis indicated that in all fractions β-(1→3) and β-(1→4) linkages represented more than 90% of all linkages present. The β-(1→3) to β-(1→4) ratio in the fractions decreased with molecular size. β-glucan fractions with distinct physical and structural characteristics were obtained with the ammonium sulphate fractional precipitation technique. |
| |
| Keywords: | oats β-glucan fractionation molecular size viscosity chemical structure |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
