Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

This study investigated the changes in content, purity, physical properties, and in vitro binding properties of barley β-glucan by oxidation treatment. Barleys (Hordeum vulgare) were oxidized, using different concentrations of hydrogen peroxide (0.2-1.0% H2O2). The total and soluble β-glucan contents ranged from 8.41% and 4.81% in the control to 9.48% and 6.45% in the 0.6% H2O2 treatment. With increasing H2O2 concentration, the purity of β-glucan increased from 35% to 70%, whereas molecular weight (MW), viscosity, and water-binding capacities decreased to 2.0 × 104 Da, 3.9 cP, and 4.45 g water/g β-glucan, respectively. Oil binding capacities ranged from 8.29 g of oil/g in non-oxidized β-glucan to 9.42 g of oil/g in β-glucan oxidized with 0.6% H2O2. The MW, viscosity, and binding capacities of waxy barley β-glucan were higher than those of non-waxy barley β-glucan. Oxidation by hydrogen peroxide improved the physical properties and in vitro binding capacity of barley β-glucan.