JOURNAL ARTICLE

Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase.

  • Published In: International Journal of Food Science & Technology, 2023, v. 58, n. 12. P. 6825 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Šokarda Slavić, Marinela; Kojić, Milan; Margetić, Aleksandra; Ristović, Marina; Pavlović, Marija; Nikolić, Stefan; Vujčić, Zoran 3 of 3

Abstract

This article focuses on the enzymatic modification of barley β‐glucan using the endo‐β‐1,3‐1,4‐glucanase enzyme from *Bacillus subtilis* 168 to enhance its nutritional and bioactive properties. A novel low-temperature (45 °C) extraction method was developed to isolate β‐glucan from barley flour with high purity and yield, avoiding starch contamination. The recombinant enzyme was efficiently produced and purified in *Escherichia coli*, and its application to barley β‐glucan resulted in partial depolymerisation, reducing viscosity by 17% and increasing antioxidant activities by up to 44% as measured by ABTS, DPPH, and ORAC assays. These findings suggest that enzymatic depolymerisation with endo‐β‐1,3‐1,4‐glucanase can improve the functional and health-promoting qualities of barley β‐glucan, supporting its potential use as a functional food ingredient.

Additional Information

  • Source:International Journal of Food Science & Technology. 2023/12, Vol. 58, Issue 12, p6825
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2023
  • ISSN:0950-5423
  • DOI:10.1111/ijfs.16647
  • Accession Number:173586471
  • Copyright Statement:Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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