Premium
AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER‐SOLUBLE β‐GLUCAN IN BARLEY
Author(s) -
Martin Hilary L.,
Bamforth C. W.
Publication year - 1981
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.2050-0416.1981.tb03994.x
Subject(s) - glucan , cellulase , trichoderma reesei , chemistry , hydrolysis , food science , amylase , biochemistry , water soluble , chromatography , enzyme , organic chemistry
Crude cellulase preparations from Trichoderma reesei , freed of amyloglucosidase by heating, will completely hydrolyse barley β‐glucan to glucose. Apparent non‐quantitative recovery of glucose is due to its adsorption by the high levels of protein present. Methods are given for the measurement of total and water‐soluble β‐glucan. Dehusking does not lower the amount of β‐glucan which is measured.