Laboratory and pilot plant extraction and purification of β-glucans from hull-less barley and oat brans

Bhatty, R. S.

doi:10.1016/0733-5210(95)90046-2

Cited by 93 publications

(62 citation statements)

References 7 publications

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“…The most traditional extraction methods involve several steps: (i) inactivation of endogenous enzymes in the grain, (ii) extractions with water or alkali solutions, (iii) removal of contaminating protein and starch using hydrolytic enzymes and/or selective adsorption, (iv) precipitation of b-glucans from the purified solutions with alcohol and freeze drying or alternatively drum or spray drying of the extracts (Bhatty, 1993(Bhatty, , 1995Cavallero, Empilli, Brighenti, & Stanca, 2002;Goering & Eslick, 1991;Wang, Lynch, & Goering, 1996). The resulting preparations may contain between 33% and 87% of b-glucans, however, they are expensive and have only been used in a few food products (Cavallero et al, 2002) or nutritional trials (Behall, Scholfield, & Hallfrisch, 2006;Delaney et al, 2003).…”

Section: Wet Extractionsmentioning

confidence: 99%

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Izydorczyk¹,

Dexter²

2008

Food Research International

468

275

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Section: Wet Extractionsmentioning

confidence: 99%

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Izydorczyk¹,

Dexter²

2008

Food Research International

468

275

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“…Based on the new knowledge gathered in the last eight years on the detection of β-glucans in cereals, especially oats (Ren et al 2003;Johansson et al 2004;Tosh et al 2004) and barley (Zhang et al 2002;Burkus & Temelli 2003;Rimsten 2003), frequently applied methods are predominantly the enzymatic ones using α-amylase, 1,-3 and 1,4-β-d-glucanase, and β-d-glucosidase, cellulase, or lichenase (Genc et al 2001;Johansson et al 2004;Tosh et al 2004;Demirbas 2005;Lambo et al 2005;McCleary 2006) but also physical methods (centrifugation-dialysis filtration) (Lambo et al 2005) or extraction using NaOH (Bhatty 1995). The detection of β-glucans is carried out via HPLC (Pérez-Vendrel et al 1995) and HPEC-PAD (Johansson et al 2004), or via spectrophotometry in the UV (Demirbas 2005) and IR spectral regions (PN 01/01 Fungal glucan, 2001), respectively.…”

Section: Detection Methodsmentioning

confidence: 99%

β-glucans and their significance for the preparation of functional foods - a review

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2011

Czech J. Food Sci.

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Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E. (2011): Cereal β-glucans and their significance for the preparation of functional foods -a review. Czech J. Food Sci., 29: 1-14.Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans.

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“…The β-glucan yield or the % total recovered from barley bran and oat bran were 81% and 61% respectively. Later, the same approach was used by Bhatty [27] for pilot scale extraction. Although ethanol deactivation and extraction at higher pH with NaOH have been found to yield a high viscosity β-glucan gum, these processes are accompanied with a decrease in yield and an added risk of degradation of the β-glucan polymer [28].…”

Section: β-Glucanmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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Laboratory and pilot plant extraction and purification of β-glucans from hull-less barley and oat brans

Cited by 93 publications

References 7 publications

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

β-glucans and their significance for the preparation of functional foods - a review

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

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