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Article

Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments.

Journal of agricultural and food chemistry - 1 Apr 2000

Izydorczyk M S, Storsley J, Labossiere D, MacGregor A W, Rossnagel B G

Abstract excerpt

Total and soluble beta-glucan content and effects of various treatments of barley grain on extractability and molecular characteristics of soluble beta-glucan were studied. Four types of hulless barley (normal, high amylose, waxy, and zero amylose waxy) from 29 registered and experimental genotypes were analyzed. For each, moisture, protein, amylose, 100 kernel weight, starch, beta-glucan (total and soluble),...

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PMID: 10775338
DOI: 10.1021/jf991102f

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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