Extraction and characterization of beta-D-glucan from oat for industrial utilization.
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.
Ahmad
Asif
A
Department of Food Technology, PMAS Arid Agriculture University Rawalpindi, Pakistan.
Anjum
Faqir Muhammad
FM
Zahoor
Tahir
T
Nawaz
Haq
H
Ahmed
Zaheer
Z
D018554:Avena / Q000737:chemistry*; D003116:Color; D005433:Flour / Q000032:analysis; D007221:Industry / Q000379:methods*; D008903:Minerals / Q000032:analysis; D017550:Spectroscopy, Fourier Transform Infrared; D014783:Viscosity; D014867:Water; D047071:beta-Glucans / Q000737:chemistry* / Q000302:isolation & purification*
D008903:Minerals; D047071:beta-Glucans; D014867:Water; C067858:beta-glucan, (1-3)(1-4)-