The influence of acidity on the output of β-glucane from oat bran
Annotation
A promising source of β-glucan for the use in food products are crops in which β-glucan is found in the endosperm and aleurone layer of the grain.When obtaining the β-glucan isolate (refined product) some problems arise in separating the starch and the proteinaceous substances which are present in the crops. Then, the first stage of grain crops’ processing is recommended to be carried out in an alkaline medium.Under these conditions protein dissolution and starch swelling occur.Further isolation of β-glucan from an alkaline solution is possible by changing the acidity of the medium in which protein and starchy oligomers sedimentate. In this case, β-glucan remains in solution and, in the future, it becomes possible to isolate this product in its pure form using organic solvents as sedimentators.It was established that β-glucan yield and product purity were affected by the acidity of the medium when they were precipitated by ethanol.The yield of β-glucan upon isolation from the neutral medium is higher than that of β-glucan when recovered from pH 3.0-3.5.In this case, β-glucan contains less concomitant substances.It is recommended to isolate β-glucan from starch hydrolysates and proteins obtained by alkaline treatment of oat bran; it is recommended to use ethanol at a neutral pH medium for the purpose.
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