Extraction of beta-Glucan from Oat Bran in Laboratory Scale

Tina Immerstrand, Björn Bergenståhl, Christian Trägårdh, Margareta Nyman, Steve Cui, Rickard Öste

Research output: Contribution to journalArticlepeer-review

22 Citations (SciVal)

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.
Original languageEnglish
Pages (from-to)601-608
JournalCereal Chemistry
Volume86
Issue number6
DOIs
Publication statusPublished - 2009

Bibliographical note

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)

Subject classification (UKÄ)

  • Nutrition and Dietetics
  • Food Engineering

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