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45 2006

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2006

HAVRLENTOVÁ, M. - KRAIC, J.
Content of ß-d-glucan in cereal grains
Journal of Food and Nutrition Research, 45, 2006, č. 3, s. 97-103

Michaela Havrlentová, Research Institute of Plant Production, Slovak Centre of Agricultural Research, Bratislavská cesta 122, SK-921 68 Piešťany, Slovakia. Tel.: +421 33 7722311, fax: +421 33 7726306. E-mail: havrlentova@vurv.sk, kraic@vurv.sk

Súhrn: The ß-D-glucan content in 111 genotypes of spring barley, 79 genotypes of oat, and 14 genotypes of spring wheat was analyzed using the Mixed-linkage ß-glucan assay kit. Samples were suspended and hydrated in a sodium phosphate buffer (pH 6.5), incubated with purified lichenase enzyme, and an aliquot of filtrate was reacted with purified ß-glucosidase enzyme. The glucose product was assayed using an oxidase/peroxidase reagent. The mean value of ß-D-glucan content in barley samples was 41.6 g.kg-1 (in the range 18.6–53.7 g.kg-1), in oats 34.9 g.kg-1 (in the range 17.3–57.0 g.kg1), and in wheat samples 4.8 g.kg-1 (in the range 1.9–6.7 g.kg-1). Although we have observed high variation in ß-D-glucan content within barley and oat genotypes, our results indicate that barley and oat are suitable sources of the health beneficial ß-D-glucan. The barley genotypes Merkur, Orbit, Heda, Zlatan, Karát, Atlas, and Atribut, oat genotypes Terra, Avenuda, SV-5, and Arnold with the highest levels (> 50.0 g.kg-1) observed can be used in our breeding programmes and in food industry as a potential material by preparation of functional foods.

Kľúčové slová: ß-D-glucan; cereals; barley; oat; wheat

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