Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content

The effect of acid- or enzyme-catalysed hydrolysis on partial depolymerisation of β-glucan in oat bran was studied. Hydrolyses were performed at relatively low water content (50% dry matter) using high shear mixing in a twin-screw extruder. The hydrolysed oat brans were extracted with hot water and...

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Veröffentlicht in:Food research international 2013-06, Vol.52 (1), p.99-108
Hauptverfasser: Sibakov, Juhani, Myllymäki, Olavi, Suortti, Tapani, Kaukovirta-Norja, Anu, Lehtinen, Pekka, Poutanen, Kaisa
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container_issue 1
container_start_page 99
container_title Food research international
container_volume 52
creator Sibakov, Juhani
Myllymäki, Olavi
Suortti, Tapani
Kaukovirta-Norja, Anu
Lehtinen, Pekka
Poutanen, Kaisa
description The effect of acid- or enzyme-catalysed hydrolysis on partial depolymerisation of β-glucan in oat bran was studied. Hydrolyses were performed at relatively low water content (50% dry matter) using high shear mixing in a twin-screw extruder. The hydrolysed oat brans were extracted with hot water and centrifuged to obtain a water-soluble phase and an insoluble residue. The time-dependent gelling of the water-soluble phase was monitored for 14weeks at 5°C. Acid-hydrolysis required a short reaction time (3min) to depolymerise the β-glucan molecules from their original average Mw of 780,000 to 34,000g/mol. After acid-hydrolysis, β-glucan had low polydispersity (4.0–6.7). Longer incubation time (3–4h) was needed for enzymatic depolymerisation of the β-glucan molecules down to 71,000–49,000g/mol. Enzymatic hydrolysis resulted in high polydispersity (19.0–24.2). The concentration and Mw of β-glucan significantly affected the gelling of hot water extracts. At 1.4–2.0% β-glucan concentration, solutions of β-glucan molecules with Mw>50,000g/mol agglomerated rapidly, whereas solutions of smaller molecules (34,000–49,000g/mol) remained as stable dispersions for longer. Gelling was strongly concentration-dependent and at 1.4 to 1.6% beta-glucan concentration gelling occurred after 7 to 12weeks of storage, whereas at 1.8 to 1.9% concentration gelling occurred already after 2weeks of storage. •Oat β-glucan was depolymerised in a controlled way by acid or enzyme hydrolysis.•Low molecular weight (LMw) β-glucan molecules were produced by extrusion.•LMw β-glucan molecules showed superior dispersion stability in water solutions.
doi_str_mv 10.1016/j.foodres.2013.02.037
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Psychology</topic><topic>Gelation</topic><topic>Hot water</topic><topic>Hydrolysis</topic><topic>mixing</topic><topic>Moisture content</topic><topic>oat bran</topic><topic>oats</topic><topic>Polydispersity</topic><topic>Soluble dietary fibre</topic><topic>water content</topic><topic>β-Glucan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sibakov, Juhani</creatorcontrib><creatorcontrib>Myllymäki, Olavi</creatorcontrib><creatorcontrib>Suortti, Tapani</creatorcontrib><creatorcontrib>Kaukovirta-Norja, Anu</creatorcontrib><creatorcontrib>Lehtinen, Pekka</creatorcontrib><creatorcontrib>Poutanen, Kaisa</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology &amp; Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sibakov, Juhani</au><au>Myllymäki, Olavi</au><au>Suortti, Tapani</au><au>Kaukovirta-Norja, Anu</au><au>Lehtinen, Pekka</au><au>Poutanen, Kaisa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content</atitle><jtitle>Food research international</jtitle><date>2013-06-01</date><risdate>2013</risdate><volume>52</volume><issue>1</issue><spage>99</spage><epage>108</epage><pages>99-108</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The effect of acid- or enzyme-catalysed hydrolysis on partial depolymerisation of β-glucan in oat bran was studied. 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subjects Acid-hydrolysis
Agglomeration
beta-glucans
Biological and medical sciences
Centrifuging
Cereal and baking product industries
Defatted oat bran
depolymerization
Dispersions
enzymatic hydrolysis
Enzyme-hydrolysis
Extrusion
Food industries
Fundamental and applied biological sciences. Psychology
Gelation
Hot water
Hydrolysis
mixing
Moisture content
oat bran
oats
Polydispersity
Soluble dietary fibre
water content
β-Glucan
title Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content
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