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http://dx.doi.org/10.9799/ksfan.2012.25.4.871

Effect of Temperature, Solvent Concentration, and pH on the β-Glucan Extraction  

Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Kee Jong (Division of Rice and Winter Cereal Crop, National Institute of Crop Science)
Lee, Mi Ja (Division of Rice and Winter Cereal Crop, National Institute of Crop Science)
Kim, Tae Jip (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 871-877 More about this Journal
Abstract
This study investigated the effects of temperature, solvent concentration, and pH on the ${\beta}$-glucan extraction. Oat bran ${\beta}$-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and $60^{\circ}C$), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, ${\beta}$-glucan extraction rate and overall mass transfer coefficient of oat bran ${\beta}$-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of ${\beta}$-glucan increased. The overall mass transfer coefficient of ${\beta}$-glucan ranged from $3.36{\times}10^{-6}$ to $8.55{\times}10^{-6}cm/min$, indicating the lowest at the extraction condition of $45^{\circ}C$, 15% and pH 8, and the highest at $50^{\circ}C$, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of ${\beta}$-glucan, and the viscosity of extract.
Keywords
oat bran ${\beta}$-glucan; extraction conditions; extraction rate; viscosity; overall mass transfer coefficient;
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