ULTRASOUND-ASSISTED AND ENZYMATIC-BASED METHOD FOR ISOLATION OF Β-Glucans FROM OAT BRAN

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.

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters

“…Increase the contents of slow digestible starch and resistant starch in pea starch [131] Improve the solubility, foaming, and emulsifying properties of egg white protein [132] Enhance the gelation property of wheat gluten [133] Enhance the hydrophobic and antioxidant properties of soy protein isolate hydrolysate [134] Brewing red wine and developing juice drinks Optimize the process of red wine impregnation and extract phenols and volatile compounds [135] Enhance the yield, clarity, and total soluble solids content of banana juice [136] Enhance the extraction of compounds and chromatic properties of mulberry [123] Assisting with determining the hazardous heavy metals content in foods Assist with determining the content of Cd in rice flour [137] Assist with determining the content of Mn in onion, parsley, chili powder, black pepper, and tomato samples [138] Assist in determining the content of arsenic in rice and flour samples [139] Reusing food waste Extract polyphenols from pomegranate peel waste [127] Extract lycopene pigment from tomato processing waste [140] Extract high-quality pectin from sisal waste [42] Produce ellagic acid from blueberry pulp [141] Produce pectin from citrus processing waste [126] Isolate β-glucan from oat bran [142] Synthetizing food additives Hydrolysis of aspirin to methyl salicylate [143] Catalyze transesterification for the synthesis of hexyl acetate [144] Catalyze transesterification for the synthesis of cinnamyl acetate [145]…”