Cereal Chem. 70:539-542   |  VIEW ARTICLE

Enzymatic Analysis of beta-Glucan Content in Different Oat Genotypes.

K. C. Cho and P. J. White. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The beta-glucan contents of 243 samples of genetically variable oat lines were measured using a modified enzymatic method. Each dehulled sample was ground with a Retsch mill, and the beta-glucans were extracted and analyzed. The data among samples showed a normal distribution, with the beta-glucan contents for most samples ranging between 4.5 and 5.5%. Results showed significant differences among samples, indicating genetic variability of oat affects the beta-glucan content.