Scientific journal

45 2006

Journal of Food and Nutrition Research
Summary No. 3 / 2006

Content of ß-d-glucan in cereal grains
Journal of Food and Nutrition Research, 45, 2006, No. 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:,

Summary: 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 (in the range 18.6–53.7, in oats 34.9 (in the range 17.3–57.0 g.kg1), and in wheat samples 4.8 (in the range 1.9–6.7 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 observed can be used in our breeding programmes and in food industry as a potential material by preparation of functional foods.

Keywords: ß-D-glucan; cereals; barley; oat; wheat

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