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STUDIES ON THE FREE SUGARS OF THE BARLEY GRAIN: I. HISTORICAL SURVEY
Author(s) -
MacLeod Anna M.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02688.x
Subject(s) - fructose , sucrose , sugar , chemistry , carbohydrate , partition (number theory) , chromatography , food science , agronomy , mathematics , biology , biochemistry , combinatorics
Investigations relating to the simple carbohydrates of the barley grain have developed along three lines, viz ., simple analyses of the grain, changes in sugar concentrations during maturation of the plant, and changes associated with respiration in the germinating corns. Much of the earlier work failed to take into consideration the fructosan fraction, so that results for sucrose have, in general, been unduly high, and the recent recognition of fructose‐containing compounds of low molecular weight emphasizes the necessity for further investigation of the oligo‐saccharides of barley. Separation of the sugars by means of paper partition chromatography, or on charcoal columns, allied to a suitable micro‐method of analysis, should prove of value in a re‐examination of the relationships of the free sugars in the grain of barley.