Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate

ABSTRACT: Whey protein isolate (WPI) frommilkand (l→3), (l→4)-β-D-glucan (β-glucan), a soluble fiber component found in barley, were used together to formulate a functional beverage product. Formulations tested included 0.5% (w/w) β-glucan with 0%, 0.5%, 1.0%, and 1.5% (w/w) WPI. Trained and consumer panels evaluated beverage quality and acceptability. Shelf stability of products was assessed. Trained panelists found beverages to be similar in sweetness intensity ( P > 0.05). Sourness and orange-flavor intensity decreased ( P 0.05) as WPI concentration increased, whereas beverage cloudiness and viscosity increased ( P 0.05). The consumer panel found no difference (P > 0.05) in the degree of liking for all the attributes studied. Beverages were found to be stable throughout the 8-wk storage period. Barley β-glucan shows great potential as a functional beverage ingredient.     

裸燕麦β-葡聚糖的提取工艺及其理化性质研究

以山西高寒地区裸燕麦为原料,采用碱法提取β-葡聚糖.在单因素试验基础上,采用响应面法优化燕麦全粉β-葡聚糖的提取工艺.结果表明:各因素对β-葡聚糖得率的影响顺序为pH值＞提取时间＞提取温度＞液料比.最优工艺条件为提取液pH10.9,提取时间1.9 h,液料比21∶1(mL/g),提取温度85℃,在此工艺条件下,β-葡聚...     

Effect of fermentation on content,molecule weight distribution and viscosity of β-glucans in oat sourdough

This study investigated the effect of fermentation on the physicochemical properties of β-glucans in oat sourdough. Sourdoughs were produced from oat using homo-fermentative lactic acid bacteria, Lactobacillus plantarum 22134. The contents of total β-glucan and soluble β-glucan, the molecular weight (MW) of β-glucan and the viscosity of the extracted β-glucans were determined at 0, 4, 8, 10 and 12 h of fermentation. The total β-glucan content decreased from 4.89% to 4.23% after 12 h of fermentation. The soluble β-glucan concentration increased from 1.89% to 2.18% and then decreased to 1.97% after 8 h of fermentation. The content of β-glucans with MW > 10⁵ decreased from 0 to 4 h of fermentation, followed by an increase and then a decrease after 8 h. The oat sourdough fermented for 8 h had high viscosity, which could be more beneficial for health and bread texture quality, especially for gluten-free breads.     

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of β-glucan were analysed both from the flours and the bread. Light microscopy was used to locate β-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. β-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of β-glucan was decreased as compared with the original β-glucan content of oat/wheat flour. A great part of β-glucan in bread was located in the large bran pieces.     

小麦与小麦芽的添加量对12°P麦汁非淀粉多糖和蛋白组分的影响

在原料中分别添加5%、10%、15%、20%、25%、30%和35%的小麦和小麦芽,糖化制备12°P麦汁,比较研究小麦和小麦芽使用量对麦汁非淀粉多糖和蛋白组分的影响。结果表明,随着小麦或小麦芽添加量的增加,麦汁的β-葡聚糖含量下降,总糖、阿拉伯木聚糖、总氮含量和黏度增加,小麦的添加量与阿拉伯木聚糖含量呈显著正相关(R=0.806),小麦芽的添加量与阿拉伯木聚糖含量呈极显著正相关(R=0.918)。添加小麦的麦汁α-AN含量、色度和浊度有所下降,小麦添加量与α-AN呈极显著负相关(R=-0.975);添加小麦芽的麦汁色度和浊度增加,α-AN含量变化趋势不明显,与小麦芽添加量没有显著相关性。随着添加量的增加,添加小麦的麦汁高分子氮含量增加,中分子氮含量变化不大,低分子氮含量降低;添加小麦芽的麦汁高分子氮、中分子氮和低分子氮含量均增加。小麦添加量与高分子氮的含量呈极显著正相关(R=0.932),小麦芽添加量与总氮(R=0.940)、高分子氮(R=0.994)和中分子氮(R=0.909)均呈极显著正相关。     

MEASUREMENT OF (1 → 3)(1 → 4)-β-d-GLUCAN IN MALT,WORT AND BEER

A method developed for the quantification of (1 → 3)(1 → 4)-β-d -glucan in barley flour has been modified to allow its use in the measurement of this component in malt, wort, beer and spent grain. For malt samples, free d -glucose was first removed with aqueous ethanol. Quantification of the polymer in wort and beer samples involved precipitation of the β-glucan with ammonium sulphate followed by washing with aqueous ethanol to remove free d -glucose. Spent grain was lyophilised and milled and then analysed by the method developed for malt. In all cases, the β-glucan was depolymerised with lichenase and the resultant β-gluco-oligosaccharides hydrolysed to d -glucose with β-d -glucosidase. The released d -glucose was then specifically determined using glucose oxidase-peroxidase reagent.     

响应面法优化青稞β-葡聚糖提取条件的研究

在青稞β-葡聚糖的提取体系中,利用响应面法对在单因素实验基础上选取的乙醇回流时间、水提时间、水提温度、醇析体积比四个主要因素,以青稞β-葡聚糖得率为响应值,利用Box-Behnken中心组合实验和设计相应面分析法对其工艺进行了优化。青稞β-葡聚糖最优提取条件为乙醇回流时间3h,水提时间2.5h,水提温度85℃,醇析体积5倍于提取液。此工艺条件下提取青稞β-葡聚糖得率为7.75%,回归模型的预测值7.81%。     

响应面优化超声辅助裸燕麦蛋白/β-葡聚糖糖基化改性工艺

以裸燕麦蛋白、β-葡聚糖为原料进行糖基化改性,利用超声波辅助优化改性工艺条件。通过单因素实验,比较分析了超声时间、超声功率、超声温度和β-葡聚糖与裸燕麦蛋白质量比对接枝度和溶解度的影响,并利用Box-Benhnken原理对4个单因素进行响应面优化,以接枝度为指标,得到了裸燕麦蛋白糖基化改性的最优工艺条件为:超声时间95 min,超声功率240 W,超声温度75℃,β-葡聚糖与裸燕麦蛋白质量比为2:1,此时糖基化改性的接枝度为35.79%±0.86%。与未超声处理的裸燕麦蛋白糖基化改性相比,接枝度提高了2.34倍。结果表明,超声波辅助对裸燕麦蛋白糖基化改性过程有较大的促进作用。     

高纯度燕麦β-葡聚糖测定方法研究

目前国内外对于高纯度燕麦β-葡聚糖含量的测定还没一个成熟的方法，实验探索了酶法测定高纯度燕麦β-葡聚糖的条件。确定地衣多糖酶酶解时间为2h，酶解温度为40℃，β-葡萄糖苷酶酶解时间为30min，酶解温度为40℃。通过对精密度和回收率判断，验证了该方法的可行性。     

Prediction of Extract Potential in New Barley Varieties by Measuring Cell-wall Breakdown

The rapidity with which barley can solubilise and degrade its endosperm cell walls is closely linked to its suitability for malting. Grain that is able to achieve low β-glucan contents by day two of germination is likely to have a good extract potential. Grain that is unable to mobilise the β-glucan component as quickly is less suitable. This observation has formed the basis for a simple, robust and rapid method of predicting extract potential in small samples. A miniaturised test for extract potential that uses only 5g of barley has been developed based on this correlation.