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Extraction of beta-Glucan from Oat Bran in Laboratory Scale

Immerstrand, Tina LU ; Bergenståhl, Björn LU ; Trägårdh, Christian LU ; Nyman, Margareta LU ; Cui, Steve and Öste, Rickard LU (2009) In Cereal Chemistry 86(6). p.601-608
Abstract
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... (More)
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. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Chemistry
volume
86
issue
6
pages
601 - 608
publisher
American Association of Cereal Chemists
external identifiers
  • wos:000272694500002
  • scopus:73449123059
ISSN
0009-0352
DOI
10.1094/CCHEM-86-6-0601
project
ANTIDIABETIC FOOD CENTRE
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Applied Nutrition and Food Chemistry (011001300)
id
a24607c0-ba10-41f1-b646-c7aaca05296b (old id 1532772)
date added to LUP
2016-04-01 13:18:28
date last changed
2021-09-29 04:03:31
@article{a24607c0-ba10-41f1-b646-c7aaca05296b,
  abstract     = {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.},
  author       = {Immerstrand, Tina and Bergenståhl, Björn and Trägårdh, Christian and Nyman, Margareta and Cui, Steve and Öste, Rickard},
  issn         = {0009-0352},
  language     = {eng},
  number       = {6},
  pages        = {601--608},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Extraction of beta-Glucan from Oat Bran in Laboratory Scale},
  url          = {http://dx.doi.org/10.1094/CCHEM-86-6-0601},
  doi          = {10.1094/CCHEM-86-6-0601},
  volume       = {86},
  year         = {2009},
}