Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Extraction of beta-Glucan from Oat Bran in Laboratory Scale

In English

Författare

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.

Avdelning/ar

Publiceringsår

2009

Språk

Engelska

Sidor

601-608

Publikation/Tidskrift/Serie

Cereal Chemistry

Volym

86

Issue

6

Dokumenttyp

Artikel i tidskrift

Förlag

American Association of Cereal Chemists

Ämne

  • Nutrition and Dietetics
  • Food Engineering

Status

Published

Projekt

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Övrigt

  • ISSN: 0009-0352