Hydrolysis of β-glucan
作者： L. Johansson , L. Virkki , H. Anttila , H. Esselström , P. Tuomainen
DOI: 10.1016/J.FOODCHEM.2005.03.031
关键词:
摘要: Abstract The acid and enzymatic hydrolyses of oat β-glucan were compared for commercial isolated from grain bran. resulting mono- oligosaccharides analysed by high-performance anion-exchange chromatography, combined with pulsed amperometric detection. hydrolysis was studied HCl, TFA H2SO4 at two concentrations, three durations temperatures. Under the mildest conditions (37 °C pH 1, corresponding to those in human stomach) no degradation observed HCl over a 12 h period. At 120 °C, total glucose occurred high-concentration acids. Total recovery also achieved lichenase hydrolysis. Hydrolysis, β-glucosidase together, produced glucose, which spectrophotometrically according AOAC 995.16 method. Since results original method not satisfactory, further modified determine best samples high content poor solubility.
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