<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042018000100026</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v25n1a04</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED &#946;-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION]]></article-title>
<article-title xml:lang="es"><![CDATA[COMPARACIÓN FISICOQUÍMICA ENTRE &#946;-GLUCANS COMERCIALES Y EXTRAÍDAS Y CARACTERIZACIÓN ESTRUCTURAL DESPUÉS DE PURIFICACIÓN ENZIMÁTICA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[VASQUEZ- MEJIA]]></surname>
<given-names><![CDATA[Sandra Milena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[FRANCISCO]]></surname>
<given-names><![CDATA[Alicia de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MANIQUE BARRETO]]></surname>
<given-names><![CDATA[Pedro Luiz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MATTIONI]]></surname>
<given-names><![CDATA[Bruna]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ZIBETTI]]></surname>
<given-names><![CDATA[André Wüst]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MOLOGNONI]]></surname>
<given-names><![CDATA[Luciano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[DAGUER]]></surname>
<given-names><![CDATA[Heitor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Federal University of Santa Catarina (UFSC) Department of Food Science and Technology ]]></institution>
<addr-line><![CDATA[Florianópolis SC]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Federal University of Santa Catarina (UFSC) Department of Food Science and Technology ]]></institution>
<addr-line><![CDATA[Florianópolis SC]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Federal University of Santa Catarina (UFSC)  ]]></institution>
<addr-line><![CDATA[Florianópolis SC]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Ministry of Agriculture National Agricultural Laboratory (SLAV/SC/LANAGRO/RS) ]]></institution>
<addr-line><![CDATA[São José SC]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Ministry of Agriculture National Agricultural Laboratory (SLAV/SC/LANAGRO/RS) ]]></institution>
<addr-line><![CDATA[São José SC]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2018</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<fpage>26</fpage>
<lpage>36</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042018000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042018000100026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042018000100026&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  &#946;-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of &#946;-glucans can be lost during the extraction and purification processes. The high viscosity of &#946;-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods.  Objectives:  characterize &#946;-glucans extracted (E&#946;G) and compare them with three commercial &#946;-glucans (C&#946;G-A, C&#946;G-B and C&#946;G-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the &#946;-glucans.  Methods:  barley &#946;-glucans were extracted (E&#946;G), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial &#946;-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated.  Results:  E&#946;G contained 64.38 ± 3.54% of &#946;-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of &#946;G (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified &#946;-glucans (P&#946;G) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure.  Conclusions:  E&#946;G extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of P&#946;G and its distinctive molecular structures (species with DP3 and DP4). The commercial samples C&#946;G-A and C&#946;G-B showed a low content of &#946;-glucans. Finally, C&#946;G-C presented the best physicochemical and rheological properties for its subsequent application in food.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes:  los &#946;-glucanos (1-3: 1-4) son fibras solubles aplicadas a los alimentos debido a sus propiedades tecnológicas (capacidad de retención de agua, viscosidad, emulsificación y estabilización) y a sus efectos beneficiosos en la salud. Las propiedades funcionales de los &#946;-glucanos pueden perderse durante los procesos de extracción y purificación. La alta viscosidad de los &#946;-glucanos está relacionada con un alto peso molecular y con sus propiedades fisiológicas en el intestino. Por lo tanto, caracterizar la fibra después de su extracción y purificación es fundamental para comprender sus posibles aplicaciones en alimentos.  Objetivos:  caracterizar &#946;-glucanos extraídos (E&#946;G) y compararlos con tres marcas comerciales (C&#946;G-A, C&#946;G-B y C&#946;G-C) para identificar su futura aplicación en alimentos y evaluar si la purificación enzimática afecta molecular y estructuralmente los &#946;-glucanos.  Métodos:  se extrajeron &#946;-glucanos de cebada (E&#946;G), caracterizados por análisis químicos, comportamiento reológico y color, y se compararon con tres muestras comerciales. Posteriormente, el extracto (E&#946;G) se purificó y se identificaron sus características estructurales y su peso molecular.  Resultados:  E&#946;G contenía 64.38 ± 3.54% de &#946;-glucanos, alta contaminación con almidón (12.70 ± 1.73%), alto contenido de calcio (8894 mg / kg), comportamiento pseudoplástico y color oscuro (L* = 52.77 ± 0.7). Todas las muestras comerciales mostraron una baja contaminación con almidón, color más claro y comportamiento newtoniano. Después de la purificación de E&#946;G, la contaminación con almidón y proteína disminuyó (0.85 ± 0.46% y 5.50 ± 0.12%, respectivamente), aumentó el contenido de &#946;G (69.45 ± 0.81%) y aumentó su luminosidad (L* = 92.60 ± 1.70). Los &#946;-glucanos purificados (P&#946;G) mostraron un peso molar de 690 ± 1,6 kDa y se identificaron en la estructura especies con grado de polimerización desde 3 (GP3) hasta 11 (GP11).  Conclusiones:  los E&#946;G antes de la purificación presentaron alta viscosidad y contaminación. El proceso de purificación enzimática fue efectivo y permitió mantener una alta masa molar de la fibra y sus estructuras moleculares características (especies con GP3 y GP4). Las muestras comerciales C&#946;G-A y C&#946;G-B mostraron un bajo contenido de &#946;-glucanos. Finalmente, la C&#946;G-C presentó las mejores propiedades fisicoquímicas y reológicas para su posterior aplicación en alimentos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Soluble fibers]]></kwd>
<kwd lng="en"><![CDATA[healthy food]]></kwd>
<kwd lng="en"><![CDATA[pseudoplastic behavior]]></kwd>
<kwd lng="en"><![CDATA[viscosity]]></kwd>
<kwd lng="en"><![CDATA[molecular mass.]]></kwd>
<kwd lng="es"><![CDATA[Fibras solubles]]></kwd>
<kwd lng="es"><![CDATA[alimentos saludables]]></kwd>
<kwd lng="es"><![CDATA[comportamiento pseudoplástico]]></kwd>
<kwd lng="es"><![CDATA[viscosidad]]></kwd>
<kwd lng="es"><![CDATA[peso molecular.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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