Extraction and characterization of b-D-glucan from oat for industrial utilization. Int J Biol Macromol

Department of Food Technology, PMAS Arid Agriculture University Rawalpindi, Pakistan.
International journal of biological macromolecules (Impact Factor: 3.1). 04/2010; 46(3):304-9. DOI: 10.1016/j.ijbiomac.2010.01.002
Source: PubMed

ABSTRACT Oat beta-D-glucan is a valuable functional ingredient having numerous industrial, nutritional and health benefits. Its extraction needs careful attention as extraction process may affect the physiochemical and functional properties of extracted beta-D-glucan. The present study aimed at analyzing the effect of extraction of beta-D-glucan gum pellets from oat cultivar followed by detailed chemical and functional analysis. Enzymatic extraction process resulted in highest yield and recovery. Chemical analysis revealed protein as a dominating impurity. The water binding capacity of the beta-D-glucan ranged between 3.14 and 4.52 g g(-1) of sample. beta-D-Glucan exhibited ideal foaming stability when appropriate extraction technique was used. The viscosity of beta-D-glucan gum ranged between 35.6 and 56.16 cp. The color analysis showed L* value of beta-D-glucan gum pellet ranged between 72.18 and 83.54. Phosphorus, potassium and calcium appeared as major minerals in beta-D-glucan gum whereas iron, manganese and copper appeared as minor minerals. FTIR spectroscopy also confirms the presence of beta-D-glucan, protein and other components in extracted beta-D-glucan gum pellets. Overall, extracted beta-D-glucan showed a good potential for industrial usage.

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    • "Likewise, in the gastrointestinal tract, soluble dietary fibres can induce " prebiotic effects " , so they are proposed in dietary treatment and has been shown to provide symptomatic relief in the reduction of abdominal pain, reflux and has been linked with a reduced risk of colorectal cancer and adenomas, a condition that affects the quality of everyday life of many individuals [15] [16] [17] [46]. Therefore, beta-glucans can be regarded as the principal key factors in a health promoting diet [8] [12]. For that reason, numerous studies have attracted attention in the need of extending oat use as human health food and to find new ways to explore its constituent's intake in oat based products such as wholegrain bread, oat milk, breakfast cereals and infant foods dealing with functional properties [14] [18]. "
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    • "enzymatic cell lysis using natural enzymes (Javmen et al., 2012; Ahmad, 2010). We report a sequential optimization strategy for ␤-d-glucan production by Rhodotorula mucilaginosa through statistically designed experiments. "
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    • "The use of oat as animal feed has declined steadily owing to emerging use and interest in oats as human health food (Ahmad et al. 2010). "
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