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- W2232014611 abstract "The literature review on the use of β-glucan in food technology was conducted. The properties of β-glucan which enable its use as a functional ingredient for food enrichment were analyzed. The extensive analysis of the literature from national and international sources revealed several beneficial properties of β-glucan such as its ability to decrease glycemic index and its role as an antioxidant, its effect on immune system, regulating blood lipids level, decreasing the plasma cholesterol concentration, stimulation of growth of immune system cells, and suppression of malignancy in human cancer cells. The above makes it beneficial in the prevention, treatment and control of several chronic diseases. The spring barley variety Chelyabinskiy 99 was used as a source for extraction of β-glucan crystals. The detailed flowchart of extraction procedure is presented. The quality of β-glucan crystals was evaluated based on the carbohydrates, fats, proteins, ash, and fiber content. The percentage of carbohydrates made 3.72%, of this 2.46% was presented by starch and 1.26% by monoand disaccharides, respectively. Crude fat content made 0.65%, protein content 6.87%, and ash content 1.57%. The greatest amount of crystals was presented by dietary fiber, moreover the amount of soluble fiber made 71.12%. Therefore, 28.88% of the total amount of β-glucan was presented by impurities. In conclusion, β-glucan as an additive is recommended for food enrichment." @default.
- W2232014611 created "2016-06-24" @default.
- W2232014611 creator A5058688045 @default.
- W2232014611 date "2015-01-01" @default.
- W2232014611 modified "2023-09-23" @default.
- W2232014611 title "ПОЛУЧЕНИЕ β-ГЛЮКАНА ИЗ ЯЧМЕНЯ МЕТОДОМ КИСЛОТНОЙ ЭКСТРАКЦИИ" @default.
- W2232014611 hasPublicationYear "2015" @default.
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