AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER‐SOLUBLE β‐GLUCAN IN BARLEY

Abstract

Crude cellulase preparations from Trichoderma reesei, freed of amyloglucosidase by heating, will completely hydrolyse barley β‐glucan to glucose. Apparent non‐quantitative recovery of glucose is due to its adsorption by the high levels of protein present. Methods are given for the measurement of total and water‐soluble β‐glucan. Dehusking does not lower the amount of β‐glucan which is measured. 1981 The Institute of Brewing & Distilling