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Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

November 2003 Volume 80 Number 6
Pages 645 — 653
M. S. Izydorczyk , 1 , 2 M. Jacobs , 3 and J. E. Dexter 1

Grain Research Laboratory, Canadian Grain Commission, 1404-303 Winnipeg MB Canada R3C 3G8. Contribution no. 291. Corresponding author. Phone: 204-983-1300. E-mail: mizydorczyk@grainscanada.gc.ca. Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2003.80.6.645
Accepted January 26, 2003.
ABSTRACT

Three hull-less barley genotypes containing starches with variable amylose content (23.8% normal, 4.3% waxy, 41.8% high-amylose barley) were pearled to 10% and then roller-milled to produce pearling by-products (PBP), flour, and fiber-rich fractions (FRF). PBP were enriched in arabinoxylans, protein, and ash and contained small amounts of starch and β-glucans. FRF were considerably enriched in β-glucans and arabinoxylans. The solubility of β-glucans was higher in PBP than in FRF. The solubility of arabinoxylans was higher in FRF than in PBP. Small amounts of arabinogalactans detected in barley were concentrated in the outer portion of the barley kernel. The content and solubility of nonstarch polysaccharides (NSP) in various milling fractions was also dependent on the type of barley. To obtain more detailed information about the content and molecular structure of NSP, each milling fraction was sequentially extracted with water, alkaline [Ba(OH)2], again with water, and finally with NaOH. These extractions resulted in four sub-fractions: WE, Ba(OH)2, Ba(OH)2/H2O, and NaOH. β-Glucans and arabinoxylans exhibited structural heterogeneity derived from differences in their location within the kernel as well as from the genetic origin of barley. The WE arabinoxylans from FRF and flour had a substantially lower degree of branching than those from PBP. The WE arabinoxylans from FRF of high-amylose and normal barley contained more unsubstituted Xylp residues but fewer doubly-substituted and singly-substituted Xylp at O-2 than their counterparts from PBP. The WE arabinoxylans from FRF of waxy barley had a relatively high content of doubly-substituted, but very few singly-substituted Xylp residues. In all three barley genotypes, the ratio of tri- to tetrasaccharides in β-glucans from PBP was higher than from flour and FRF. Substantial differences in the molecular weight of NSP in different milling fractions were also observed.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2003.