Relevant bibliographies by topics / (1,3;1,4)-β-glucan dlstribution

Academic literature on the topic '(1,3;1,4)-β-glucan dlstribution'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "(1,3;1,4)-β-glucan dlstribution"

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Malet, Carles, Josep Lluis Viladot, Ana Ochoa, Belen Gallégo, Carme Brosa, and Antoni Planas. "Synthesis of 4-methylumbelliferyl-β-d-glucan oligosaccharides as specific chromophoric substrates of (1 → 3),(1 → 4)-β-d-glucan 4-glucanohydrolases." Carbohydrate Research 274 (September 1995): 285–301. http://dx.doi.org/10.1016/0008-6215(95)00102-y.

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Welch, Robert W., and Janet D. Lloyd. "Kernel (1 → 3) (1 → 4)-β-d-glucan content of oat genotypes." Journal of Cereal Science 9, no. 1 (January 1989): 35–40. http://dx.doi.org/10.1016/s0733-5210(89)80019-0.

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Loi, Lin, Bhavna Ahluwalia, and Geoffrey B. Fincher. "Chromosomal Location of Genes Encoding Barley (1→3, 1→4)-β-Glucan 4-Glucanohydrolases." Plant Physiology 87, no. 2 (June 1, 1988): 300–302. http://dx.doi.org/10.1104/pp.87.2.300.

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Benito-Román, Óscar, Alexandra Martín-Cortés, María José Cocero, and Esther Alonso. "Dissolution of (1-3),(1-4)-β-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction." International Journal of Carbohydrate Chemistry 2016 (May 17, 2016): 1–6. http://dx.doi.org/10.1155/2016/2189837.

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The purpose of this work was to study the behavior of (1-3)(1-4)-β-D-glucan in pressurized hot water. For this purpose, solid β-glucan (450 kDa) was put in water and heated at different temperatures (120, 150, and 170°C) for different times (5 to 360 minutes). At 120°C it was found that the highest soluble β-glucan concentration was measured after 60 minutes; at 150 and 170°C optimal times were 45 and 20 minutes, respectively. The maximum amount of β-glucan dissolved in each of the optimal conditions was 1.5, 2.2, and 2.0 g/L, respectively. Under those conditions an important reduction was observed in the molecular weight: at 120°C and 60 min it was 63 kDa; at 150°C and 45 min it was reduced down to 8 kDa; and at 170°C and 20 min it was only 7 kDa. Besides this reduction in the MW some hydrolysis products, such as glucose and HMF, were observed. These results revealed the convenience of using PHW to dissolve β-glucans since the operation times, compared to the conventional process (55°C, 3 h), were reduced despite the fact that the MW was significantly reduced once the β-glucan was dissolved; therefore, PHW can be used to extract β-glucans from barley under controlled conditions in order to prevent severe degradation.
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Pacheco-Sanchez, Maribel, Yvan Boutin, Paul Angers, André Gosselin, and Russell J. Tweddell. "A bioactive (1→3)-, (1→4)-β-d-glucan fromCollybia dryophilaand other mushrooms." Mycologia 98, no. 2 (March 2006): 180–85. http://dx.doi.org/10.1080/15572536.2006.11832690.

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Grimm, Annett, Eckhard Krüger, and Walther Burchard. "Solution properties of β-D-(1, 3)(1, 4)-glucan isolated from beer." Carbohydrate Polymers 27, no. 3 (January 1995): 205–14. http://dx.doi.org/10.1016/0144-8617(95)00056-d.

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Jobling, Stephen A. "Membrane pore architecture of the CslF6 protein controls (1-3,1-4)-β-glucan structure." Science Advances 1, no. 5 (June 2015): e1500069. http://dx.doi.org/10.1126/sciadv.1500069.

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The cereal cell wall polysaccharide (1-3,1-4)-β-glucan is a linear polymer of glucose containing both β1-3 and β1-4 bonds. The structure of (1-3,1-4)-β-glucan varies between different cereals and during plant growth and development, but little is known about how this is controlled. The cellulose synthase–like CslF6 protein is an integral membrane protein and a major component of the (1-3,1-4)-β-glucan synthase. I show that a single amino acid within the predicted transmembrane pore domain of CslF6 controls (1-3,1-4)-β-glucan structure. A new mechanism for the control of the polysaccharide structure is proposed where membrane pore architecture and the translocation of the growing polysaccharide across the membrane control how the acceptor glucan is coordinated at the active site and thus the proportion of β1-3 and β1-4 bonds within the polysaccharide.
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Wood, Peter J., and Kim G. Jørgensen. "Assay of (1→3)(1→4)-β-d-glucanase using the insoluble complex between cereal (1→3)(1→4)-β-d-glucan and Congo Red." Journal of Cereal Science 7, no. 3 (May 1988): 295–308. http://dx.doi.org/10.1016/s0733-5210(88)80009-2.

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Modak, Shakeel, Brian H. Kushner, Kim Kramer, Andrew Vickers, Irene Y. Cheung, and Nai-Kong V. Cheung. "Anti-GD2 antibody 3F8 and barley-derived (1 → 3),(1 → 4)-β-D-glucan." OncoImmunology 2, no. 3 (March 2013): e23402. http://dx.doi.org/10.4161/onci.23402.

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Wood, P. J., J. Weisz, M. U. Beer, C. W. Newman, and R. K. Newman. "Structure of (1→3)(1→4)-β-d-Glucan in Waxy and Nonwaxy Barley." Cereal Chemistry Journal 80, no. 3 (May 2003): 329–32. http://dx.doi.org/10.1094/cchem.2003.80.3.329.

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Dissertations / Theses on the topic "(1,3;1,4)-β-glucan dlstribution"

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Björklund, Thea. "Analysis of mixed-linkage (1-3, 1-4)-β-D-glucan in Swedish cereal cultivars and bread." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-74671.

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β-glucans are unavailable carbohydrates and a dietary fiber that cannot be readily metabolized by our own bodies’ enzymes in the gastrointestinal tract. They are instead metabolized by our microbiota in the large intestine, were they have multiple health benefits. They help with keeping the microbiota in balance and regulating our immune system. They have also been shown to have cholesterol lowering effects. β-glucans are found in cereals like barley, oat, rye, and wheat but they can also come from other sources like bacterial cell walls and fungi. However, depending on their origin, they have different structures and properties. β-glucans from cereals are linear polymers of β-(1→4)-D-glycopyranosyl units separated by single units of β-(1→3)-D-glycopyranosyl in a mixed linkage. The concentration of β-glucan is highly varied between cereal type as well as cultivar of the same cereal. The aim of this study was to investigate if there is a difference in β-glucan content between commercial bread baked using traditional versus modern cereal cultivars. β-glucan was determined using the Megazyme assay kit, a method approved by the American association of cereal chemists (AACC) International. The method uses a highly specific enzymatic breakdown of β-glucan into D-glucose that can then be determined colorimetrically. The results for β-glucan showed high variation between different types of cereals and bread tested, were grains like barley and rye had higher β-glucan content compared to oat and wheat, showing clear health benefits to eating grains like barley and rye, over grains like wheat. The β-glucan content for cereals ranged from 0.30 – 3.66% of dry weight, whereas the different bread had β-glucan ranging from 0.31 – 1.14% of dry weight. There was no significant difference between modern versus traditional cultivars and therefore neither had any greater health benefits from a β-glucan content perspective. The daily consumption of β-glucan needed to show cholesterol lowering effects is 3g, which in this study mean that about 7.5 bread slices (about 300 g) of the highest β-glucan containing bread is needed to be eaten daily to achieve the daily intake goal.
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Cleary, Louise Jane. "The potential use of (1→3, 1→4)-β-D-glucan from barley as a functional food ingredient for cereal foods." Thesis, University of Plymouth, 2006. http://hdl.handle.net/10026.1/2525.

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The health related importance of dietary fibre as part of a balanced diet is well known. More recently, soluble fibres, such as (1→3, 1→4)-β-D-glucan (β-glucan), have been shown to influence glycaemic, insulin and cholesterol responses to foods. Barley is a rich source of β-glucan; however, consumption of products containing barley grain or flour is often limited by their negative organoleptic quality. A potential solution lies in the use of barley as an extraction source for β-glucan fractions. One problem with regards to this is the lack of clarity on the use of barley β-glucan fractions in food systems, particularly their physiological and physico-chemical properties. The aim of this study was to determine the potential of barley β-glucan fractions as functional ingredients in cereal foods. The effects of extraction treatment on fraction composition and physico-chemical properties were investigated. Subsequently, barley β-glucan fractions (from a bench-top and commercial extraction procedure and of differing molecular weight) were incorporated into white wheat bread and durum wheat semolina pasta. The effects on product quality and in vitro starch digestibility were investigated. Simultaneously, the effect of processing on the degradation of β-glucan molecular weight was evaluated. Different extraction treatments may influence the composition and physico-chemical properties of barley β-glucan fractions. The inclusion of barley β-glucan fractions in bread and pasta resulted in a slight reduction of product quality but generally reduced the rate and extent of in vitro starch digestibility. Factors such as composition, water retention capacity, integration within the cereal food matrix and molecular weight may influence the behaviour of the fractions. Bread manufacture resulted in degradation of β-glucan molecular weight, although only high molecular weight β-glucans were susceptible to degradation. The results of the study have both scientific and commercial value and provide foundations for further development of barley β-glucan enriched cereal products.
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Book chapters on the topic "(1,3;1,4)-β-glucan dlstribution"

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Wood, Peter J. "Physicochemical Properties and Physiological Effects of the (1→3)(1→4)-β-D-Glucan from Oats." In Advances in Experimental Medicine and Biology, 119–27. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-5784-1_11.

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Vergara, Claudia E., and Nicholas C. Carpita. "β-D-Glycan synthases and the CesA gene family: lessons to be learned from the mixed-linkage (1→3),(1→4)β-D-glucan synthase." In Plant Cell Walls, 145–60. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-010-0668-2_9.

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McCleary, Barry V., I. Shameer, and M. Glennie-Holmes. "Measurement of (1 → 3),(1 → 4)-β-d-glucan." In Methods in Enzymology, 545–51. Elsevier, 1988. http://dx.doi.org/10.1016/0076-6879(88)60167-4.

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McCleary, Barry V. "Purification of (1 → 3),(1 → 4)-β-d-glucan from barley flour." In Methods in Enzymology, 511–14. Elsevier, 1988. http://dx.doi.org/10.1016/0076-6879(88)60160-1.

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Conference papers on the topic "(1,3;1,4)-β-glucan dlstribution"

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Hwang, Sung Ho, Ye Ji Ko, Donguk Park, Seung Hon Ham, and Chung Sik Yoon. "O46-6 Characteristics of seasonal distribution of airborne endotoxin and (1-3)-β-d-glucan in laboratory animal rooms in seoul, south korea." In Occupational Health: Think Globally, Act Locally, EPICOH 2016, September 4–7, 2016, Barcelona, Spain. BMJ Publishing Group Ltd, 2016. http://dx.doi.org/10.1136/oemed-2016-103951.237.

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