Comparison of the β-glucan content in different barley genotypes

Among cereals, the largest amount of β-glucan is contained in oat and barley. The content of β-glucan varies from 2.5% to 11.3% in the whole barley seed. β-glucans have a number of positive effects on human health and a wide range of potential applications in the food and pharmaceutical industry. The aim of our research was to analyze the variability of β-glucan content in ten varieties of barley. For determining the content of β-glucan ICC Standard method No. 168 was used