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Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
This study was performed to investigate changes in the content and purity, as well as physical characteristics of β-glucan extracted from acid hydrolyzed whole grain barleys. Waxy and non-waxy barleys (Hordeum vulgare) were hydrolyzed with different concentrations of HCl (0.1~0.5 N) for 1 h. As the...
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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4500513/ https://ncbi.nlm.nih.gov/pubmed/26175998 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.2.110 |
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