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Comparisons of β‐Glucan Content of Barley and Oat
Author(s) -
Lee C. J.,
Horsley R. D.,
Manthey F. A.,
Schwarz P. B.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.5.571
Subject(s) - avena , hordeum vulgare , glucan , chemistry , beta glucan , barley flour , agronomy , caryopsis , poaceae , food science , biology , biochemistry , wheat flour
The cholesterol‐lowering effect of cereal grains has been associated with the soluble fiber component of dietary fiber. β‐Glucan is the major soluble fiber component of barley ( Hordeum vulgare L.) and oat ( Avena sativa L.). Much research has been conducted to determine the β‐glucan content of barley and oat genotypes from many different countries. However, genotypes of both crops always were grown in separate experiments, making direct comparisons between the two crops difficult. This study compares in the same experiment the β‐glucan content of nine barley and 10 oat genotypes grown at two locations in each of two years (i.e., four environments) in North Dakota. Averaged across genotypes, total β‐glucan content of barley and oat groat was similar. Soluble β‐glucan content of oat groat was greater than barley, and oat groat had a greater ratio of soluble‐to‐total β‐glucan than barley. The soluble β‐glucan content and ratio of soluble to total β‐glucan content of the “best” barley genotypes were less than that of oat genotypes with the highest levels of these two traits.