ArticleFrontiers in nutrition2022
Effect of acid hydrolysis on the structural and antioxidant characteristics of β-glucan extracted from Qingke (Tibetan hulless barley).
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 14 citations in OpenAlex.
- Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation.Food chemistry: X · 2026Article
- Optimization of ultrasonic-assisted extraction of soluble dietary fiber (β-glucan) from different barley varieties and study of its characterization and functional attributes.Food science & nutrition · 2024Article
- Preparation, characterization and antioxidant and anticancerous potential of Quercetin loaded β-glucan particles derived from mushroom and yeast.Scientific reports · 2024Article
- Genetic Diversity and Genome-Wide Association Analysis of the Hulled/Naked Trait in a Barley Collection from Shanghai Agricultural Gene Bank.International journal of molecular sciences · 2024Article
- Effects ofFood chemistry: X · 2023Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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Abstract
In this study, we explored the effect of acid hydrolysis on the molecular, structural, rheological, thermal, and antioxidant characteristics of Qingke β-glucan. The acid hydrolysis reduced the molecular weights of β-glucans from 510 to 155 KDa. The results of the structural analysis by nuclear magnetic resonance (NMR) spectroscopy, X-ray diffraction, and fourier transforms infrared (FTIR) spectroscopy indicated that acid hydrolysis did not change the primary functional groups of β-glucans. The rheological behavior of β-glucan without and with acid hydrolysis can be described as pseudoplastic and Newtonian, respectively. The DSC curves of the β-glucans with high molecular weights showed the highest transition temperature. The 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity and the reducing power of soluble β-glucans in Qingke showed a dose-dependent pattern. Meanwhile, the antioxidant activities of Qingke β-glucan of different molecular weights were similar. This study demostrated that the acid hydrolysis almost have no effect on antioxidant activity of Qingke β-glucans.
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