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Evaluation of a general method for measurement of (1→3), (1→4)‐β‐Glucans
Author(s) -
Henry Robert J,
Blakeney Anthony B
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440109
Subject(s) - chemistry , glucan , sodium borohydride , chromatography , hydrolysis , calibration curve , acid hydrolysis , reducing sugar , detection limit , biochemistry , sugar , catalysis
Abstract A method for determination of total (1→3), (1→4)‐β‐D‐glucans, involving the reduction of all endogenous reducing sugars in the sample with sodium borohydride, hydrolysis of the β‐glucan with a specific (1→3), (1→4)‐β‐glucanase (EC 3.2.1.73)and measurement of the reducing sugars produced by reaction with p‐hydroxybenzoic acid hydrazide (PAHBAH), was shown to be suitable for application to both solid (ground grain) and liquid (beer) samples. The colour response of PAHBAH with the major oligosaccharides produced by the β‐glucanase was determined. Calibration of the method against a β‐glucan standard has advantages over methods that assume complete hydrolysis and involve calibration with glucose. The method has high precision and accuracy. The reduction step allows the method to be applied directly to beer samples without the prior isolation of the β‐glucan. Beer samples were found to contain total β‐glucan concentrations between 0.15 and 0.73 g litre −1 .