β-Glucan (P-BGBL, P-BGCFA, P-MWBGS, P-BGOH, P-BGOM, P-BGYST) (15)

Will boiling oat beta-glucan (P-BGOM) under neutral conditions cause hydrolysis of this polysaccharide?

Which method have you used for measuring molecular weight of barley beta-glucan?

Which method was used to determine the Molecular weights of the β-glucan standards (P-MWBGS)?

I have purchased barley beta-glucan (lot 30108) and carob galactomannan low viscosity (lot 30702) and would like to know what else there might be in these substrates.

Is the proportion of 1,4- and 1,3- linkages in barley beta-glucan known?

Is the ratio of 1,3 to 1,4 bonds in Barley beta-glucan measured? If so, what is the ratio and would you expect it to remain standardised over a number of different batches?

What is the difference between β-glucan FIA Standard (P-BGCFA) and MW Standard (P-MWBGS)?

Both substrates; barley beta-glucan and wheat arabinoxylan, are standardised to a specific viscosity, e.g. 23-24 cSt. Are the substrates adjusted to give this viscosity?

Is the difference in viscosity (low, medium and high) of beta-glucan due to differences in molecular weight?

I would like to vacuum dry the β-glucan standards (P-MWBGS / P-BGCFA) instead of measuring the moisture content. I wish to dry them at a temperature lower than used in the preparation in Megazyme. Would you please give me some suggestions?