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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Опубликовано в: :Prev Nutr Food Sci
Главные авторы: Lee, Sang Hoon, Jang, Gwi Yeong, Hwang, In Guk, Kim, Hyun Young, Woo, Koan Sik, Kim, Kee Jong, Lee, Mi Ja, Kim, Tae Jip, Lee, Junsoo, Jeong, Heon Sang
Формат: Artigo
Язык:Inglês
Опубликовано: The Korean Society of Food Science and Nutrition 2015
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Articles
Online-ссылка: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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