20.500.12556/DiRROS-16773 Differences in ratio of carbon stable Isotopes among barley grain milling fractions with various concentrations of beta-glucans The grains of three barley varieties were milled and sieved to obtain respective milling fractions with a content of beta-glucans (b-G) from 1.4 to 10.7%. The enriched fraction obtained by the extraction and precipitation contained 24.7% of b-G. The differences between the ratio of stable C carbon isotopes were established. Milling fractions with coarse particles had more beta-glucans and a more negative ratio of δ 13C isotope in comparison to the respective intact barley grain. However, the enriched fraction had a less negative isotope ratio. So, it is not expected that the deviation from the stable isotope ratio of grain in milling fractions is the result of the content of b-G, but it depends on other barley grain constituents. In different parts of barley grain, there are substances with different stable isotope ratios, and by milling and sieving, they are assorted to the same milling fraction with most of the b-G. The method for determining the ratio of a stable carbon isotope in diverse barley grain fractions, applied in this investigation, is potentially opening the possibility for an additional method of screening the concentration of bioactive constituents in barley grain. beta-glucans starch barley stable isotopes nutrition milling beta-glukani škrob ječmen stabilni izotopi prehrana rezkanje true false true Angleški jezik Slovenski jezik Neznano 2023-08-02 15:01:43 2023-08-02 15:01:44 2025-11-10 10:45:47 0000-00-00 00:00:00 2023 0 0 Nasl. z nasl. zaslona; Opis vira z dne 2. 8. 2023; str. 1-8 article no. ǂ5738 Vol. 28 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2023-01-01 577.2 1420-3049 10.3390/molecules28155738 160452867 https://www.mdpi.com/1420-3049/28/15/5738 1 f9e68021-3123-11ee-8cc8-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=22790 RAZ_Levanic_Tom_2023.pdf RAZ_Levanic_Tom_2023.pdf 1 WoR 2A0BF21D2022F45DF4EAFD6B14D95FD6 471523d6a26a69efd310e709a6aeb05893c7d6a34c00d35c6a5a5d322c2241e7 08cd2b2d-3124-11ee-8cc8-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=22791 Gozdarski inštitut Slovenije Inštitut za nutricionistiko 0 0 0