Over the last years the interest for use of ?-glucans in human nutrition has been increasing. Reasons for that are positive health effects, which resulted in the use of health claims regarding ?-glucans. The purpose of thesis was to prepare fractions of barley using dry milling and fractionation by size and to analyze the ?-glucan content in the fractions. We determined that barley has higher content of ?-glucans compared to some other analyzed cereals and pseudocereals. With fractionation using various sized sieves (124, 140, and 250 ?m) we managed to show that different fractions contain varying amount of ?-glucans. The relative content of ?-glucans in fractions of barley was different in hulled and hull-less barley. In hull-less barley, the highest ?-glucan content was in the fractions with the largest particles, while the same fraction of the hulled barley had much lower content. We proved that the process we used is appropriate for the production of flour with higher nutritional value. The wet isolation method for ?-glucans was also tested. The wet isolation resulted in the enrichment of ?-glucan content, however to the much lower degree compared to similar studies in which the commercially available flour rich in ?-glucans was used.
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