Journal: Food Chemistry, vol. 94, p. 348–358, 2006
International Standard Numbers:
Open Access: none
A large number of barley varieties were extensively analyzed with emphasis on polysaccharides. Interrelationships among the different parameters were studied by using principal component analysis (PCA).
The results showed that barley varieties have a wide diversity in polysaccharide content and composition with the variation mainly due to differences in hull and starch types. However, a relative wide variation was also detected within these groups, which can be exploited further to improve quality in barley. A strong negative correlation between the amount of arabinoxylans (AX) and the degree of branching was found as well as a negative correlation between b-glucan and arabinoxylan. A strong positive correlation was also seen between the b-glucan and the amount of soluble non-starch polysaccharides (NSP), as well as b-glucans and protein contents.
The analyzed hull-less and atypical amylose varieties seem suitable for human consumption where high soluble fibre and nutritive contents are desirable. These varieties contained high contents of b-glucans, soluble NSP, protein, and lower starch content, and could therefore also be suitable for functional food products aimed at health benefits and cancer prevention.