Skip to main content

Determination of β-glucan content of cereals with an amperometric glucose electrode

Abstract.

A rapid method for determination of the soluble and total amount of β-glucan was investigated. β-Glucan was extracted from the samples with the modified extraction method and then incubated with lichenase and β-glucosidase. The optimum incubation parameters were determined by using pure β-glucan solutions as follows: lichenase concentration, 0.04 international units (IU) ml–1; β-glucosidase concentration, 0.125 IU ml–1; reaction time, 20 min; reaction temperature, 50 °C; reaction acidity, pH 6. After enzymatic incubation, free D-glucose produced by the action of enzymes on soluble and total β-glucans was measured with an amperometric glucose electrode. The linearity of the β-glucan assay was determined as 8.0% (w/w) under the considered enzymatic reaction condition. In the last part of the study, soluble and total β-glucan contents of certain samples were determined by both the improved method and the AOAC Official Method. A high correlation (R 2: 0.992) between the results of these two methods was observed.

This is a preview of subscription content, access via your institution.

Author information

Authors and Affiliations

Authors

Additional information

Electronic Publication

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Boyacı, İ., Şeker, U. & Mutlu, M. Determination of β-glucan content of cereals with an amperometric glucose electrode. Eur Food Res Technol 215, 538–541 (2002). https://doi.org/10.1007/s00217-002-0609-8

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-002-0609-8

  • β-Glucan Cereals Lichenase β-Glucosidase Glucose Amperometric enzyme electrode