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: 2.86). 04/2010; 46(3):304-9. DOI: 10.1016/j.ijbiomac.2010.01.002
Source: PubMed


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.

    • "Various analytical methods including elemental analysis [27], pH-potentiometric titration [28], colorimetry [29], 1D UV [30], FTIR [31] [32] [33], 1 H NMR [34], 13 C and 15 N CPMAS NMR [35], capillary zone electrophoresis [36], DSC [37] and X-ray diffraction [38] have been applied to determine DD or DA values [39]. Among the analytical methods mentioned above, mid-infrared spectroscopy (FTIR) is interesting as a powerful tool for the structural analysis of polysaccharides, including cellulose and its derivatives [40], chitin and chitosan [41] and -d-glucans from cereal [42] and fungal [2] [43] sources. Advantages of this method are simple measurement, easy sample preparation and applicability through a whole range of these values. "
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    ABSTRACT: A set of fungal polysaccharide samples was characterised by elemental analysis and FTIR spectroscopy and compared with reference chitins, chitosans and β-d-glucans. The nitrogen to carbon (N/C) values and FTIR spectra were used to compare the samples based on their composition. It was found that the N/C ratio correlates well with deacetylation degree (DD) of chitosans and chitin/glucan ratio Rchit of fungal chitin - β-d-glucan complexes with the exception of some samples having significant nitrogen and/or carbon admixtures. FTIR spectroscopy was indicative for the N-acetylation of chitins (chitosans) as well as for the chitin (chitosan) contribution to fungal polysaccharide preparations. Multivariate analyses of the FTIR data (HCA, PCA) discriminated samples and reference materials into several clusters depending on their similarity. Chitosan lactates, chitosan - β-d-glucans and chitin - β-d-glucans of high and low amounts of chitin were successfully discriminated from the reference polysaccharides and from each other. The proposed procedures based on the N/C ratio and multivariate analyses of FTIR spectra may be used in screening fungal polysaccharide preparations. Copyright © 2015 Elsevier B.V. All rights reserved.
    No preview · Article · Jun 2015 · International journal of biological macromolecules
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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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