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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
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
language
English
LU publication?
yes
id
a24607c0-ba10-41f1-b646-c7aaca05296b (old id 1532772)
date added to LUP
2010-01-29 09:42:30
date last changed
2018-03-04 03:55:08
@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},
  volume       = {86},
  year         = {2009},
}