Table 5.

Molecular properties of β-glucans from roller-milled fractions of hull-less barleys.

Samples		Mw(×105) (g/mol)	[η] (dl/g)	Rg (nm)	Pd (Mn/Mw)
Zangqing 25	Bran	2.12 ± 0.02	1.80 ± 0.06	22.06 ± 0.42	2.91 ± 0.03
	shorts	3.44 ± 0.06	2.99 ± 0.08	31.25 ± 0.53	2.04 ± 0.02
	Flour	4.03 ± 0.03	3.23 ± 0.06	33.32 ± 0.38	1.27 ± 0.01
Beiqing6	Bran	1.57 ± 0.02	1.91 ± 0.02	20.25 ± 0.22	1.19 ± 0.03
	shorts	3.36 ± 0.07	3.80 ± 0.07	33.59 ± 0.65	2.17 ± 0.04
	Flour	4.55 ± 0.07	4.14 ± 0.10	39.65 ± 0.72	1.70 ± 0.01
Dulihuang	Bran	7.55 ± 0.09	6.19 ± 0.08	51.47 ± 0.68	2.10 ± 0.04
	shorts	8.23 ± 0.06	5.90 ± 0.06	53.15 ± 0.83	2.39 ± 0.03
	Flour	8.52 ± 0.07	6.73 ± 0.07	56.33 ± 1.02	1.07 ± 0.03
Linzhou	Bran	3.10 ± 0.05	3.24 ± 0.03	30.90 ± 0.77	1.91 ± 0.01
	shorts	4.62 ± 0.04	4.86 ± 0.05	41.41 ± 0.92	2.77 ± 0.02
	Flour	6.10 ± 0.06	5.32 ± 0.04	48.69 ± 1.02	1.08 ± 0.02
Zangqing320	Bran	1.37 ± 0.02	1.71 ± 0.01	19.20 ± 0.38	1.83 ± 0.05
	shorts	2.43 ± 0.03	3.11 ± 0.03	28.34 ± 0.42	1.74 ± 0.04
	Flour	5.91 ± 0.07	5.19 ± 0.07	45.42 ± 0.76	1.37 ± 0.03
Caiqing	Bran	1.18 ± 0.02	1.63 ± 0.03	17.85 ± 0.23	2.03 ± 0.03
	shorts	3.19 ± 0.05	3.26 ± 0.04	33.44 ± 0.54	1.89 ± 0.05
	Flour	8.05 ± 0.09	6.43 ± 0.09	54.63 ± 0.68	1.78 ± 0.06
Standard 1	High viscosity	3.71 ± 0.03	4.15 ± 0.05	37.16 ± 0.62	1.26 ± 0.02
Standard 2	Medium viscosity	2.49 ± 0.05	2.99 ± 0.03	29.10 ± 0.32	1.34 ± 0.02
Standard 3	Low viscosity	1.58 ± 0.01	2.53 ± 0.03	23.86 ± 0.44	1.19 ± 0.04

Mw = weight average molecular weight; Mn = number-average molecular weight;

Rg = radius of gyration; [η] = intrinsic viscosity; Pd = M_w/M_n.