Fructan Precipitation from a Water/Ethanol Extract of Oats and Barley | Zendy

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Fructan Precipitation from a Water/Ethanol Extract of Oats and Barley

Author(s) -

David P. Livingston

Publication year - 1990

Publication title -

plant physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.554

H-Index - 312

eISSN - 1532-2548

pISSN - 0032-0889

DOI - 10.1104/pp.92.3.767

Subject(s) - fructan , avena , hordeum vulgare , inulin , chemistry , degree of polymerization , acetone , poaceae , botany , food science , high performance liquid chromatography , hordeum , biology , agronomy , chromatography , sucrose , polymerization , biochemistry , organic chemistry , polymer

Fructan was precipitated from a water and ethanol extract of oat (Avena sativa L.) and barley (Hordeum vulgare L.). The degree of polymerization and response on a differential refractometer, based on peak area and height, was compared to fructan collected from a lead-based HPLC column and to commercially available inulin. Statistically significant differences are discussed.

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