EXTRACTION  OF β-GLUCAN  FROM  BARLEY BRAN  AND  ASSESMENT OF SOME  FUNCTIONAL PROPERTIES AND MOLECULAR WIEGHT

A. Musa, M.

	EXTRACTION OF β-GLUCAN FROM BARLEY BRAN AND ASSESMENT OF SOME FUNCTIONAL PROPERTIES AND MOLECULAR WIEGHT
The Iraqi Journal of Agricultural Science
Article 1, Volume 43, Issue 2, 2013, Pages 100-108
Author
M. A. Musa
Abstract
β-glucan was extracted from local barley bran (Hordeum vulgare L) cv. Eba 265 , by aqueos extraction at pH 7and 55 C˚.The molecular weight was estimated by size exclusion HPLC ,which reached 92×103 kd compared to standard .Theoretic molecular weight which depend on apparent viscosity was 1.55564 ×105 kd. Its functional and physical properties determined, showed that percentage of β-glucan extracted from barley bran was 5% ,relative ,apparent viscosity at 0.2 % was 1.247,1.22 ml/g, respectively .Water and fat retenation capacity was 900 and 140 %. The results showed that β-glucan had capacity for foaming stabilization which reached 0.9 % at 5 and 95c˚for each .Hence, used β-glucan with starch improved its properties in prepared food instead of thickener materials such as carboxymethel cellulose or some gums such as arabic gum, guar gum and locust bean gum .Bread formulas contained β-glucan instead of some gums which was usually, adding improving materials and also adding β-glucan to food which included starch to increase its viscosity . Also adding it to drinks and juices as thickener materials . β-glucan had higher capacity to absorb water and fat and foam stabilization in its solution . This supported its role in the foods ,so it's possible use in the dairy products especially cooking cheese ,ice cream , salad sauce as emulsifying materials because of its higher ability to absorb water and fat and foam fixation, especially in cake and some baking products .

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