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보리, 귀리 β-Glucan의 이화학적 특성과 생리적 기능 KCI 등재

Physicochemical Characteristics and Physiological Functions of β-Glucans in Barley and Oats

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한국작물학회지 (Korean Journal of Crop Science)
한국작물학회 (Korean Society Of Crop Science)
초록

[ (1~to3 ) ], (1~to4 )-β -D-glucans(β-glucans ) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although β-glucans exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total β-glucan content. Both oats and barley β-glucans have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of β-glucan is important because structure can influence physical and physiological properties. In this review, β-glucans of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as β-glucan as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

저자
  • 이영택(선문대학교 식량자원식품가공학부) | Lee, Young-Tack