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Extraction of beta-Glucan from Oat Bran in Laboratory Scale

På svenska

Author

Summary, in English

Effects of various enzymes and extraction conditions on yield and molecular weight of beta-glucans extracted from two batches of commercial oat bran produced in Sweden are reported. Hot-water extraction with a thermostable alpha-amylase resulted in an extraction yield of approximate to 76% of the beta-glucans, while the high peak molecular weight was maintained (1.6 x 10(6)). A subsequent protein hydrolysis significantly reduced the peak molecular weight of beta-glucans (by pancreatin to 908 x 10(3) and by papain to 56 x 10(3)). These results suggest that the protein hydrolyzing enzymes may not be pure enough for purifying beta-glucans. The isolation scheme consisted of removal of lipids with ethanol extraction, enzymatic digestion of starch with alpha-amylase, enzymatic digestion of protein using protease, centrifugation to remove insoluble material, removal of low molecular weight components using dialysis, precipitation of beta-glucans with ethanol, and air-drying.

Department/s

Publishing year

2009

Language

English

Pages

601-608

Publication/Series

Cereal Chemistry

Volume

86

Issue

6

Document type

Journal article

Publisher

American Association of Cereal Chemists

Topic

  • Nutrition and Dietetics
  • Food Engineering

Status

Published

Project

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Other

  • ISSN: 0009-0352