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TOTAL β‐GLUCAN CONTENT OF SOME BARLEY CULTIVARS
Author(s) -
Gill A. A.,
Morgan A. G.,
Smith D. B.
Publication year - 1982
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.2050-0416.1982.tb04115.x
Subject(s) - cellulase , glucan , glucanase , cultivar , amylase , food science , chemistry , horticulture , biology , enzyme , biochemistry
The use of cellulase preparations from Trichoderma reesii for measuring the total β‐glucan content of barley was examined. The activities of amyloglucosidase and β‐glucanase in the cellulase varied considerably between batches, and different heat treatments were necessary to ensure that amyloglucosidase was reduced to an insignificant level while adequate β‐glucanase activity was retained. After suitable treatment the cellulase was used to study variation of total β‐glucan concentration in some barley cultivars. Significant varietal variation was found in the fifteen genotypes examined. These had β‐glucan concentrations in the range 2.7% to 5.2% dry weight.