Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130460
Abstract: The β-d-glucans are abundant cell wall polysaccharides in many cereals and contain both (1,3)- and (1,4)-bonds. The β-1,3-1,4-glucanases (EC 3.2.1.73) hydrolyze β-(1,4)-d-glucosidic linkages in glucans, and have applications in both animal and human food industries.… read more here.
Keywords: barley glucan; barley; rtcbm11; hydrolytic efficiency ... See more keywords
Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.07.047
Abstract: β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering… read more here.
Keywords: water chestnut; barley glucan; chestnut flour; water ... See more keywords
Degradative GH5 β-1,3-1,4-glucanase PpBglu5A for glucan in Paenibacillus polymyxa KF-1
Sign Up to like & getrecommendations! Published in 2020 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2020.08.008
Abstract: Abstract A novel β-1,3-1,4-glucanase in the glycoside hydrolase family 5 (GH5) has been identified in the secretome of Paenibacillus polymyxa KF-1. The recombinant GH5 enzyme PpBglu5A shows broad substrate specificity, with strong lichenase activity, medium… read more here.
Keywords: ppbglu5a; barley glucan; paenibacillus polymyxa; activity ... See more keywords
Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β-glucan.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16615
Abstract: The influences of barley β-glucan (BBG) on the physicochemical properties and in vitro digestibility of pea starch were investigated. BBG was found to decrease pasting viscosity in a concentration dependent manner and inhibited the aggregation… read more here.
Keywords: barley glucan; bbg; pea starch; starch ... See more keywords