. 2017 Aug 3;26(6):1501–1510. doi: 10.1007/s10068-017-0153-8

Table 2.

Chemical composition, molecular weight (MW) and characteristics of β-glucan extracted from different varieties of barley

Barley (%)	Composition (%, dry wt basis)		β-Glucan MW (× 10⁵ g/mol)		Characteristics
Barley (%)	β-Glucan	Starch	Peak MW	Average MW	Resolubility	Ratio of β(1 → 3) and β(1 → 4) linkages
Less-hulled	70.09 ± 5.78^c1,2	7.25 ± 0.39^a	9.14 ± 0.58^a	6.72 ± 0.69^ab	39.67 ± 1.44^bc	1.71 ± 0.11^a
Beer	85.47 ± 4.42^b	6.7 ± 0.78^ab	7.40 ± 1.48^b	6.03 ± 0.65^bc	29.89 ± 3.00^d	2.86 ± 1.47^a
Black	89.17 ± 2.95^ab	3.29 ± 1.29^c	6.79 ± 1.15^b	5.68 ± 0.33^c	45.93 ± 0.82^b	2.37 ± 0.02^a
Waxy-naked	95.46 ± 3.10^a	2.57 ± 1.38^c	8.92 ± 0.41^a	7.09 ± 0.63^a	56.56 ± 8.70^a	2.25 ± 0.34^a
Naked	88.85 ± 5.42^ab	4.32 ± 1.24^bc	9.30 ± 0.15^a	6.77 ± 0.39^ab	47.17 ± 3.85^b	2.02 ± 0.13^a
Blue	83.06 ± 1.53^b	7.48 ± 2.72^a	9.82 ± 0.39^a	7.29 ± 0.42^a	36.13 ± 1.04 ^cd	2.15 ± 0.11^a

¹Each value is mean ± standard deviation

²Means with the different letter in a column indicate significant difference (p < 0.05) by Duncan’s multiple range test