Determination of beta-glucan content of cereals with an amperometric glucose electrode


Boyaci I., Seker U., Mutlu M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.215, no.6, pp.538-541, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 215 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1007/s00217-002-0609-8
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.538-541

Abstract

A rapid method for determination of the soluble and total amount of beta-glucan was investigated. beta-Glucan was extracted from the samples with the modified extraction method and then incubated with lichenase and beta-glucosidase. The optimum incubation parameters were determined by using pure beta-glucan solutions as follows: lichenase concentration, 0.04 international units (IU) ml(-1); beta-glucosidase concentration, 0.125 IU ml(-1); reaction time, 20 min; reaction temperature, 50 degreesC; reaction acidity, pH 6. After enzymatic incubation, free D-glucose produced by the action of enzymes on soluble and total beta-glucans was measured with an amperometric glucose electrode. The linearity of the beta-glucan assay was determined as 8.0% (w/w) under the considered enzymatic reaction condition. In the last part of the study, soluble and total beta-glucan contents of certain samples were determined by both the improved method and the AOAC Official Method. A high correlation (R-2: 0.992) between the results of these two methods was observed.