Oat gum and beta-glucan extraction from oat bran and rolled oats: Temperature and pH effects
1993
Dawkins, N.L. | Nnanna, I.A.
The extractability of oat gum from oat bran and rolled oats was studied using 12 treatment combinations in a factorial design (2x3x4x2) i.e. 2 oat products; 3 pH (8.0-10.5); 4 temperatures (50-70 degrees C); 2 replications. The extraction procedure involved: (a) alkaline treatment of flour and removal of starch residue; (b) isoelectric precipitation of protein residue [namely, protein concentrates (PC)]; (c) and alcohol precipitation of oat gum/beta-glucan and collection of gum by centrifugation. Extracted oat gum ranged from 2.99-6.28% for oat bran and 1.82-5.24% for rolled oats whereas beta-glucan (in gum) ranged from 70-89% and 50-68%, respectively. Protein contents of the PC from oat bran was 69-91% and rolled oats 66-89%. Correspondingly, starch content of residues ranged from 30-63% and 61-87%. Oat gum/beta-glucan extracted at pH 9.2/50 degrees C or pH 10.5/50/55 degrees C showed little or no starch contamination.
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