Extraction of beta-Glucan from Oat Bran in Laboratory Scale
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1532772
- author
- Immerstrand, Tina
LU
; Bergenståhl, Björn
LU
; Trägårdh, Christian LU ; Nyman, Margareta LU ; Cui, Steve and Öste, Rickard LU
- organization
- publishing date
- 2009
- 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
- 2024-10-10 00:32:15
@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}}, }