Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

In vivo modeling of beta-glucan degradation in contrasting barley (Hordeum vulgare L.) genotypes.

Journal of agricultural and food chemistry - 18 Apr 2007

Gianinetti Alberto, Ferrari Barbara, Frigeri Paolo, Stanca Antonio Michele

Abstract excerpt

An important determinative of malt quality is the malt beta-glucan content, which in turn depends on the initial barley beta-glucan content as well as the beta-glucan depolymerization by beta-glucanase (EC 3.2.1.73) during malting. Another enzyme, named beta-glucan solubilase, has been suggested to act prior to beta-glucanase; its existence, however, has not been unequivocally proven. We monitored changes in...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to beta-Glucans
Share to Edible Grain
Share to Genotype

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Glycoside Hydrolases

Share to Hordeum

Share to Kinetics

Share to Models, Biological

Source

Identifiers

PMID: 17381125
DOI: 10.1021/jf0636768

Provenance

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.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

In vivo modeling of beta-glucan degradation in contrasting barley (Hordeum vulgare L.) genotypes.PMID 17381125Read ↗

A predictive model of the effects of genotypic, pre- and postharvest stages on barley β-glucan levelsSemantic proximity Read ↗

In situ and in vitro ruminal starch degradation of grains from different rye, triticale and barley genotypes.Semantic proximity Read ↗

Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant.Semantic proximity Read ↗

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

Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extractSemantic proximity Read ↗

Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics.Semantic proximity Read ↗

Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes.Semantic proximity Read ↗

Novel Barley (1→3,1→4)-β-Glucan Endohydrolase Alleles Confer Increased Enzyme Thermostability.Semantic proximity Read ↗

Effect of genotype, environment and agronomic management on Î²-glucan concentration of naked barley grain intended for health food useSemantic proximity Read ↗

Physicochemical characteristics, hydroxycinnamic acids (ferulic acid, P-coumaric acid) and their ratio, and in situ biodegradability: comparison of genotypic differences among six barley varieties.Semantic proximity Read ↗

In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landraceSemantic proximity Read ↗

Evaluation of glycosidic bond cleavage and formation of oxo groups in oxidized barley mixed-linkage β-glucans using tritium labellingSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.