Kvasny Prum. 2011; 57(7-8): 219-222 | DOI: 10.18832/kp2011022

Non-starch polysaccharides in the set of spring barley varieties.Peer-reviewed article

Pavel MACHÁŇ, Jaroslava EHRENBERGEROVÁ, Eva KLÍMOVÁ, Karolína BENEŠOVÁ, Kateřina VACULOVÁ
1 Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno
2 Výzkumný ústav pivovarský a sladařský, a. s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno
3 Zemědělský výzkumný ústav Kroměříž, s. r. o., Havlíčkova 2787, 767 01 Kroměříž

Barley, a basic raw material for malt production, also finds its use at production of functional food nowadays. Content of non-starch polysaccharides for barley processing is critical as they affect negatively beer production technology; therefore the lowest possible content is required. However, non-starch polysaccharides are a part of dietary fiber, their higher content thus being desirable for production of functional food. The main non-starch polysaccharides of barley grain are namely arabinoxylans and beta-glucans. Non-starch polysaccharides were determined in samples of barley grain harvested from two levels of chemical treatment and two localities in 2010. Content of nonstarch polysaccharides was statistically significantly affected by a genotype, locality and treatment level. Average contents of arabinoxylans and beta-glucans were 4.95 % and 4.04 %, respectively. Statistically significant negative dependence was found between arabinoxylans and beta-glucans (r = -0.64*).Barley, a basic raw material for malt production, also finds its use at production of functional food nowadays. Content of non-starch polysaccharides for barley processing is critical as they affect negatively beer production technology; therefore the lowest possible content is required. However, non-starch polysaccharides are a part of dietary fiber, their higher content thus being desirable for production of functional food. The main non-starch polysaccharides of barley grain are namely arabinoxylans and beta-glucans. Non-starch polysaccharides were determined in samples of barley grain harvested from two levels of chemical treatment and two localities in 2010. Content of nonstarch polysaccharides was statistically significantly affected by a genotype, locality and treatment level. Average contents of arabinoxylans and beta-glucans were 4.95 % and 4.04 %, respectively. Statistically significant negative dependence was found between arabinoxylans and beta-glucans (r = -0.64*).

Keywords: barley, non starch polysaccharides, functional food

Received: May 17, 2011; Accepted: June 20, 2011; Published: July 1, 2011 

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