To evaluate the potential of immature barley grain as a source of bioactive compounds and to elucidate the correlations between polysaccharides accumulation during barley kernel maturation, samples of barley grains (Hordeum vulgare L.) were collected at different stages after anthesis, including ripeness, and accumulation of fructan, β-glucan, total starch and proteins was studied. Fructan concentration in immature barley grain reaches a peak between 6 and 17 DAA with cultivar Scarlett accumulating the highest fructan content (9.5 g/100 g flour). β-Glucan and total starch showed a linear increase over ripening. Results obtained highlight physiological changes in polysaccharide accumulation during barley development and also supported the concept of immature barley kernel as an innovative functional ingredient contributing to fructan intake in the diet of the population.

Variation of polysaccharides profiles in developing kernels of different barley cultivars

De Arcangelis, Elisa;Messia, Maria Cristina;Marconi, Emanuele
2019

Abstract

To evaluate the potential of immature barley grain as a source of bioactive compounds and to elucidate the correlations between polysaccharides accumulation during barley kernel maturation, samples of barley grains (Hordeum vulgare L.) were collected at different stages after anthesis, including ripeness, and accumulation of fructan, β-glucan, total starch and proteins was studied. Fructan concentration in immature barley grain reaches a peak between 6 and 17 DAA with cultivar Scarlett accumulating the highest fructan content (9.5 g/100 g flour). β-Glucan and total starch showed a linear increase over ripening. Results obtained highlight physiological changes in polysaccharide accumulation during barley development and also supported the concept of immature barley kernel as an innovative functional ingredient contributing to fructan intake in the diet of the population.
http://www.elsevier.com/inca/publications/store/6/2/2/8/5/9/index.htt
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/83505
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