Extraction of beta-Glucan from Oat Bran in Laboratory Scale

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

doi:10.1094/CCHEM-86-6-0601

Extraction of beta-Glucan from Oat Bran in Laboratory Scale

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

Division of Food and Pharma

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	601-608
Journal	Cereal Chemistry
Volume	86
Issue number	6
DOIs	https://doi.org/10.1094/CCHEM-86-6-0601
Publication status	Published - 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

Access to Document

10.1094/CCHEM-86-6-0601

AFC: ANTIDIABETIC FOOD CENTRE
Adlercreutz, P. (PI), Ahrén, I. L. (PI), Ahrné, S. (Researcher), Alhamimi, S. (Research student), Andersson, K. E. (Researcher), Andersson, K. E. (Research student), Månberger, A. (Researcher), Axling, U. (Researcher), Axling, U. (Research student), Bergenståhl, B. (Researcher), Berger, K. (PI), Björck, I. (PI), Bränning, C. (Research student), Bäckhed, F. (PI), Zanzer, Y. C. (Research student), Danielsson, A. (PI), Danielsson, B. (Research assistant), Degerman, E. (PI), Dejmek, P. (Researcher), Dey, E. (PI), Dougkas, A. (Researcher), Ekström, L. (Research student), Eliasson, A.-C. (PI), Fahlgren, C. (Research engineer), Falck, P. (PI), Falck, P. (Research student), Ghaffarzadegan, T. (Research student), Granfeldt, Y. (Researcher), Grey, C. (Researcher), Gunnerud, U. (Research student), Håkansson, Å. (Researcher), Håkansson, Å. (Research student), Hållenius, F. (Researcher), Hållenius, F. (PI), Haskå, L. (PI), Haskå, L. (Research student), Heimann, E. (Research student), Hellstrand, P. (Researcher), Heyman, L. (Research student), Holm Wallenberg, C. (PI), Holmén-Pålbrink, A.-K. (Research assistant), Holst, O. (Researcher), Immerstrand, T. (Research student), Immerzeel, P. (Researcher), Jakobsdottir, G. (Research student), Jeppsson, B. (Researcher), Johansson, E. (Research student), Johansson, M. (Project coordinator), Johansson, M. (Researcher), Johansson, M. (Research assistant), Johansson, U. (Researcher), Jones, H. (Researcher), Nordberg Karlsson, E. (Researcher), Kovatcheva-Datchary, P. (Researcher), Kulcinskaja, E. (Research student), Landin-Olsson, M. (Researcher), Linninge, C. (Researcher), Marefati, A. (Research student), Marungruang, N. (Research student), Molin, G. (PI), Nilsson, A. (PI), Nilsson, E. (Research engineer), Nilsson, U. (PI), Nyman, M. (PI), Ohlson, E. (Research assistant), Olsson, C. (Researcher), Öste, R. (PI), Östman, E. (PI), Persson, L. (Research engineer), Persson, S. (Researcher), Plaza, M. (Researcher), Prykhodko, O. (Researcher), Radeborg, K. (Researcher), Rayner, M. (PI), Rosén, L. (Research student), Sandahl, M. (Researcher), Sandberg, J. (Research student), Sjöö, M. (PI), Skog, K. (Researcher), Spégel, P. (PI), Stålbrand, H. (Researcher), Sterner, O. (PI), Svensson, J. (Research student), Tareke, E. (PI), Tovar, J. (PI), Turner, C. (PI), Weström, B. (Researcher), Xu, J. (Research student) & Zhong, Y. (Research student)
2007/07/01 → 2018/01/31
Project: Research

Cite this

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title = "Extraction of beta-Glucan from Oat Bran in Laboratory Scale",

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 = "Tina Immerstrand and Bj{\"o}rn Bergenst{\aa}hl and Christian Tr{\"a}g{\aa}rdh and Margareta Nyman and Steve Cui and Rickard {\"O}ste",

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)",

year = "2009",

doi = "10.1094/CCHEM-86-6-0601",

language = "English",

volume = "86",

pages = "601--608",

journal = "Cereal Chemistry",

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T1 - Extraction of beta-Glucan from Oat Bran in Laboratory Scale

AU - Immerstrand, Tina

AU - Bergenståhl, Björn

AU - Trägårdh, Christian

AU - Nyman, Margareta

AU - Cui, Steve

AU - Öste, Rickard

N1 - 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)

PY - 2009

Y1 - 2009

N2 - 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.

AB - 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.

U2 - 10.1094/CCHEM-86-6-0601

DO - 10.1094/CCHEM-86-6-0601

M3 - Article

SN - 0009-0352

VL - 86

SP - 601

EP - 608

JO - Cereal Chemistry

JF - Cereal Chemistry

IS - 6

ER -

Extraction of beta-Glucan from Oat Bran in Laboratory Scale

Abstract

Bibliographical note

Subject classification (UKÄ)

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Projects

AFC: ANTIDIABETIC FOOD CENTRE

Cite this