Chemical Composition of Barley Samples Focusing on Dietary Fibre Components |
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| Affiliation: | 2. Panhandle Research and Extension Center, Scottsbluff, NE 69361;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;4. Department of Bioresource Engineering, Macdonald Campus, McGill University, e de Bellevue, Quebec H9X 3V9, Canada;5. Haitong Food Group Company, Cixi, Zhejiang 315300, China;6. Jiangsu Dingneng Food Company, Xinghua, Jiangsu, China |
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| Abstract: | Grain samples of 16 barleys, including covered and naked types, were selected to represent genotypes that were known to vary in their contents of protein, amylose and amylopectin and β-glucan contents of wort or grain. The chemical compositions of the samples were analysed, focusing particularly on dietary fibre components. Covered and naked barley genotypes differed in their average contents of non-starch polysaccharides, Klason lignin and ash. High amylose types had higher total β-glucan values (6·3% and 7·9%) than waxy types (5·4%–5·8%). The content of extractable β-glucan was only slightly correlated with total β-glucan content. On average, 44% of the xylose residues in water extractable arabinoxylans were substituted with arabinose residues. The presence of considerable amounts of xylopyranose substituted only at O-2 was detected in water extractable arabinoxylans. |
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