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Isolation, Fractionation, and Structural Characteristics of Alkali-Extractable β-Glucan from Rye Whole Meal

¹Agriculture & Agri-Food Canada, Food Research Program, Guelph, ON N1G 5C9. ²Corresponding author. Phone: (519) 829-2649. E-mail: sragaee@uoguelph.ca

The main nonstarch polysaccharide of rye is arabinoxylan (AX), but rye contains significant levels of (1→3)(1→4)-β-D-glucan, which unlike oat and barley β-glucan, is not readily extracted by water, possibly because of entrapment within a matrix of AX cross-linked by phenolics. This study continues objectives to improve understanding of factors controlling the physicochemical behavior of the cereal β-glucans. Rye β-glucan was extracted by 1.0N NaOH and increasing concentrations of ammonium sulfate were used to separate the β-glucan from AX and prepare a series of eight narrow molecular weight (MW) distribution fractions. Composition and structural characteristics of the isolated β-glucan and the eight fractions were determined. High-performance size-exclusion chromatography (HPSEC) with both specific calcofluor binding and a triple detection (light scattering, viscometry, and refractive index) system was used for MW determination. Lichenase digestion followed by high-performance anion exchange chromatography of released oligosaccharides, was used for structural evaluation. The overall structure of all fractions was similar to that of barley β-glucan.