These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-d-glucan & enhances its antioxidant potential.
    Author: Ahmad M, Gani A, Shah A, Gani A, Masoodi FA.
    Journal: Carbohydr Polym; 2016 Nov 20; 153():696-702. PubMed ID: 27561541.
    Abstract:
    The nutraceutical potential of β-d-glucan is largely dependent on its structure, size and viscosity. The present study analyzed the effect of germination and microwave processing of barley on the structural, size, antioxidant and thermal characteristics of β-d-glucan. The molecular weight and viscosity of β-d-glucan obtained from germinated barley (GGB) were the lowest (144kDa and 37.33cp) as compared to β-d-glucan from microwave processed barley (GMB) and unprocessed barley (GUB). The GGB exhibited higher antioxidant potential than GMB and GUB. The Structural elucidation by ATR-FTIR revealed scission in polymeric chain and β glycosydic linkage of β-d-glucan obtained from processed barley. The highest peak intensity at glycosydic linkage in GGB confirms more scission in the molecule. The DSC curve of GGB showed the highest transition temperature. It was concluded that germination of barley can be a good approach for enhancing the antioxidant potential of β-d-glucan.
    [Abstract] [Full Text] [Related] [New Search]