Extraction and characterization of β-d-glucan from oat for industrial utilization

Ahmad, Asif; Anjum, Faqir Muhammad; Zahoor, Tahir; Nawaz, Haq; Ahmed, Zaheer

doi:10.1016/j.ijbiomac.2010.01.002

Cited by 157 publications

(80 citation statements)

References 42 publications

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“…High-molecular-weight β-D-glucan (OBG500) was extracted from oat bran (purchased from Zhangjiakou, Hebei Province, China) according to the method described by Bhatty [12] and Ahmad [13], except that the solid : liquid ratio was 1:8 at pH 7.0. Samples of medium-molecular-weight β-D-glucan (OBG40) and low-molecular-weight β-D-glucan (OBG7) were obtained from the initial isolate (OBG500) by controlling the time of acid hydrolysis (HCl, pH 1.0, 80 °C).…”

Section: Preparation and Physicochemical Properties Of β-D-glucanmentioning

confidence: 99%

The anti-diabetic activity of oat β-d-glucan in streptozotocin–nicotinamide induced diabetic mice

Liu

Zhang

et al. 2016

International Journal of Biological Macromolecules

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Section: Preparation and Physicochemical Properties Of β-D-glucanmentioning

confidence: 99%

The anti-diabetic activity of oat β-d-glucan in streptozotocin–nicotinamide induced diabetic mice

Liu

Zhang

et al. 2016

International Journal of Biological Macromolecules

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“…Report of Lazaridou and Biliaderis 105 proved the significance of the molecular weight of β-glucan polydispersity covering the range of 65-3100 kDa. Oat β-D-glucans are extracted and characterized for industrial utilization 106 .…”

Section: Carbohydrates: Ber and Starchmentioning

confidence: 99%

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

et al. 2015

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“…It is used mostly for animal feeding and to some extent as human food. The use of oat as animal feed has declined steadily owing to emerging use and interest in oats as human health food (Ahmad et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Extraction and characterization of β-d-glucan from oat for industrial utilization

Cited by 157 publications

References 42 publications

The anti-diabetic activity of oat β-d-glucan in streptozotocin–nicotinamide induced diabetic mice

The anti-diabetic activity of oat β-d-glucan in streptozotocin–nicotinamide induced diabetic mice

Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

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