Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barley
HJ Kim, HJ Kim - Food science and biotechnology, 2017 - Springer
Physicochemical properties of six different varieties of barley and their β-glucans were
evaluated along with in vitro bile acid binding and starch digestibility for health beneficial
effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue
barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked
barley flour was the highest. While the yield of β-glucan from waxy-naked barley after
extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan …
evaluated along with in vitro bile acid binding and starch digestibility for health beneficial
effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue
barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked
barley flour was the highest. While the yield of β-glucan from waxy-naked barley after
extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan …
Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of jeju barley.
KHJ Kim HyoJin, KHJ Kim HyunJung - 2017 - cabidigitallibrary.org
Physicochemical properties of six different varieties of barley and their β-glucans were
evaluated along with in vitro bile acid binding and starch digestibility for health beneficial
effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue
barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked
barley flour was the highest. While the yield of β-glucan from waxy-naked barley after
extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan …
evaluated along with in vitro bile acid binding and starch digestibility for health beneficial
effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue
barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked
barley flour was the highest. While the yield of β-glucan from waxy-naked barley after
extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan …
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