ULTRASOUND-ASSISTED AND ENZYMATIC-BASED METHOD FOR ISOLATION OF β-GLUCANS FROM OAT BRAN

V. Korsa
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引用次数: 1

Abstract

β-Glucans are a group of non-starchy polysaccharides, or (1,3),(1,4)-β-D-glucans, that can be found in the cell walls of several species of bacteria, algae, lichens, fungi, and cereal grains. These carbohydrates are extensively used in food industry, cosmetics, pharmaceuticals and healthcare, therefore optimization of the extraction and isolation of β-glucans from grain sources has an especial importance in various fields of biotechnology, drug design, food science and technology. The aim of the study was to develop an optimized technological scheme for isolation of β-glucans from oat bran based on ultrasonic and enzymatic processing of raw material. Materials and methods. β-Glucans were isolated from grinded oat cereals during multi-stage process, which includes extraction of grain fats, hydrobarothermic processing, ultrasonification, enzymatic hydrolysis of concomitant starch and proteins, precipitation of β-glucan fraction by ethanol, centrifugation, and dry-freezing. Yield of β-glucans from raw material and its concentration in the final product were determined after hydrolysis by sulfuric acid or enzymatic cleavage by endo-1,3(4)-β-glucanase. Results. As shown by acidic hydrolysis of the final product, the yield of β-glucans was 10.8 ± 0.23% and concentration was 79.6 ± 3.89%, while enzymatic hydrolysis gave 8.7 ± 0.82% and 65.1 ± 4.72%, respectively. Thus, the use of hydrobarothermic and ultrasound pre-treatment of raw material in combination with proteolytic digestion of ballast lipids and proteins allowed producing oat β-glucans in amounts comparable with those in case of acid- or alkali-based procedures. Conclusions. The described technological scheme of β-glucan isolation from oat bran based on sequential hydrobarothermic processing, ultrasonification, and enzymatic removing starch and proteins can be widely used for routine β-glucan production for various purposes in food technology, pharmacological industry, and medicine.
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超声辅助酶法从燕麦麸皮中分离β-葡聚糖
β-葡聚糖是一组非淀粉多糖,或称(1,3)、(1,4)-β- d -葡聚糖,存在于多种细菌、藻类、地衣、真菌和谷物的细胞壁中。这些碳水化合物广泛应用于食品工业、化妆品、制药和医疗保健等领域,因此优化从粮食中提取和分离β-葡聚糖在生物技术、药物设计、食品科学和技术等各个领域具有特别重要的意义。本研究的目的是建立一种基于超声波和酶处理的燕麦麸皮β-葡聚糖的优化工艺方案。材料和方法。通过谷物脂肪提取、水气压法、超声法、伴随淀粉和蛋白质的酶解、乙醇沉淀、离心和干冷冻等多阶段工艺从燕麦粉中分离出β-葡聚糖。通过硫酸水解或内切-1,3(4)-β-葡聚糖酶裂解,测定原料中β-葡聚糖的产率和最终产物中β-葡聚糖的浓度。结果。最终产物酸解β-葡聚糖得率为10.8±0.23%,浓度为79.6±3.89%,酶解β-葡聚糖得率为8.7±0.82%,浓度为65.1±4.72%。因此,使用水压温热和超声波预处理原料,结合蛋白质水解消化压舱脂质和蛋白质,可以生产燕麦β-葡聚糖,其数量与酸或碱法生产的葡聚糖相当。结论。本文所述的燕麦麸皮分离β-葡聚糖的工艺方案,基于顺序水热法、超声波法、酶法去除淀粉和蛋白质,可广泛应用于食品工业、药理工业和医药等领域的常规β-葡聚糖生产。
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审稿时长
20 weeks
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