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Extraction of β‐Glucan from Oat Bran in Laboratory Scale
Author(s) -
Immerstrand Tina,
Bergenståhl Björn,
Trägårdh Christian,
Nyman Margareta,
Cui Steve,
Öste Rickard
Publication year - 2009
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-86-6-0601
Subject(s) - chemistry , papain , extraction (chemistry) , chromatography , starch , bran , amylase , hydrolysis , enzymatic hydrolysis , glucan , centrifugation , ethanol precipitation , protease , digestion (alchemy) , food science , yield (engineering) , enzyme , avena , ethanol , biochemistry , botany , organic chemistry , biology , raw material , materials science , metallurgy
Effects of various enzymes and extraction conditions on yield and molecular weight of β‐glucans extracted from two batches of commercial oat bran produced in Sweden are reported. Hot‐water extraction with a thermostable α‐amylase resulted in an extraction yield of ≈76% of the β‐glucans, while the high peak molecular weight was maintained (1.6 × 10 6 ). A subsequent protein hydrolysis significantly reduced the peak molecular weight of β‐glucans (by pancreatin to 908 × 10 3 and by papain to 56 × 10 3 ). These results suggest that the protein hydrolyzing enzymes may not be pure enough for purifying β‐glucans. The isolation scheme consisted of removal of lipids with ethanol extraction, enzymatic digestion of starch with α‐amylase, enzymatic digestion of protein using protease, centrifugation to remove insoluble material, removal of low molecular weight components using dialysis, precipitation of β‐glucans with ethanol, and air‐drying.