• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.871-877
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• 2012

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.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.296-300
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• 2016

The effect of different temperatures (45, 55, 65, and $75^{\circ}C$) on the extraction of ${\beta}$-glucan and the properties of extracted ${\beta}$-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${\beta}$-glucan, respectively. ${\beta}$-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${\beta}$-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{\circ}C$ for 3 h and Jeju beer barley at $75^{\circ}C$. The extracted ${\beta}$-glucan resolubilized to 43.48-81.73% and the ratio of ${\beta}(1{\rightarrow}3)$ to ${\beta}(1{\rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${\beta}$-glucan depend not only on the water extraction temperature, but also on the barley variety.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.101-101
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• 2017

Beta-glucan is a polymerized polysaccharide on beta-1,3 chemical bonds. It has the main pharmacological action of various anticancer mushrooms and is colorless and odorless. In addition, it enhances phagocytosis of macrophages against mycobacterium tuberculosism and increases resistance of host against food poisoning bacteria. Owing to these advantages, beta-glucan was used in various health supplement foods such as immune boosters, hypotensive agent and hypoglycemic agent. Our study was aimed to investigate the effective components of beta-glucan, which was optimized via the contents of Sarcodon aspratus and rice bran. First, the mixture ratio condition of Sarcodon aspratus and rice bran were respectively 10:0, 7:3, 5:5, 3:7, and 0:10. The raw materials were fabricated using hot water extraction method. Distilled water of 100 mL was added to the raw material and extracted. After the extraction processed, the content of effective components was analyzed. The absorbance of beta-glucan was measured using a beta-glucan kit (Megazyme, (1-3) (1-4) BETA-D-GLUCAN ASSAY KIT). The absorbance analysis was repeated three times for accurate analysis. After the extracts were lyophilized, the yields of extracted raw materials according to the mixture ratio conditions of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, and 0:10) were respectively 33.1%, 34.5%, 35.3%, 30.7%, and 24.3%. The absorbance was 1.52, 1.47, 1.50, 1.79, and 1.56, respectively. As a result, the optimum ratio of beta-glucan is 3:7 at Sarcodon aspratus and rice bran. This study suggested that the optimal amount of beta-glucan could be used as a health supplement foods and food additive such as immune boosters, hypotensive agent and hypoglycemic agent. However, the new condition (temperature, time) of hot water extraction to maximize the content of beta-glucan could be considered, could be necessary to compare with the existing extracts.

• KSBB Journal
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• v.15 no.3
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• pp.307-312
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• 2000

Physiologically active material ${\beta}$-glucan extracted from mushroom has an antitumor effect. Agaricus blazei murill(A blazel) fruiting bodies were reported to contain large amounts of ${\beta}$-glucan. The purpose of this study was to maximize ${\beta}$-glucn extraction from A. blazei by microwave assisted extraction method. Optimal extraction conditions were obtained under various extraction time and applied power which was examined as 200, 500 and 650 watt. The structure and concentrations of the raffinates were analyzed by nuclear magnetic resonance spectroscopy(NMR) and infrared spectroscopy(IR) It was proved that the extraction yield of microwave assisted extraction method was higher than that of conventional solvent extraction method. It was also observed that microwave assisted extraction method requires less amounts of solvents and extraction time compared to the conventional solvent extraction method.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.616-623
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• 2003

Waxy barley brans were collected during the pearling process. The extraction of $\beta$-glucan from barley bran was effected by the extraction conditions. The $\beta$-glucan content increased with temperature, but not with pH. The highest yield, 6.5%, was achieved at pH 7.0 and 55$^{\circ}C$. At pH 10 and 45$^{\circ}C$, 48.5% of the $\beta$-glucan in barley bran was recovered in the gum product, with 54.6% purity. The protein and starch contaminations were high, reaching 13.6 and 23.7%, respectively. The $\beta$-glucan content was greatest in the subaleurone and aleurone regions (bran fractions 1, 2, 3 and 4), and declined considerably toward the inner layers. A monosaccharide analysis of the purified, $\beta$-glucan, from bran fractions 1, 2, 3 and 4, indicated that glucose constituted the majority of the gum. The small amounts of the arabinose and xylose found in the gum may indicate the presence of arabinoxylans as minor constituents. The molecular weights of the $\beta$-glucans isolated from bran fractions 1,2 and 3 were found to be 4.09${\times}$10$^{5}$ ∼-4.41${\times}$10$^{5}$ . The major glycosidic linkages of the $\beta$-glucans demonstrated the presence of 2, 4, 6-Me-Glc and 2, 3, 6-Me-Glc. When flow behaviors of barley bran $\beta$-glucan were examined, $\beta$-glucan exhibited pseudoplastic fluid properties.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.382-386
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• 1998

A soluble dietary fiber, $\beta$-glucan, contained in oat and barley has nutritional benefits such as hypocholesterolemic effects and influences blood glucose regulation. The contents of $\beta$-glucan in both cereals range from 3 to 7% with the exception of a certain barley genotype which contains up to 16% $\beta$-glucan. $\beta$-Glucan is distributed mainly in the cell walls of endosperm and the distal (bran) portion of kernel. Various procedures have been developed for increasing the extraction yield of $\beta$-glucan. Oat gum prepared with weak alkali extractionand alcohol proecipitation following protein removal usually contains 80% $\beta$-glucan.The most commonly used method for $\beta$-glucan quantitiation is an enzymatic procedure combining lichenase plus $\beta$-glucosidase followed by measuring the amount of glucos released by glucose oxidase-peroxidase treatment. The increase in foam-and emulsion-stabilizing capacity of $\beta$-glucan is due to the increase in viscosity of the aqueous phase. Therefore, $\beta$-glucan shows great potentials as a thickener and a stabilizer.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.54-59
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• 2004

$\beta$-Glucan has been efficiently produced with higher yield by the optimization of liquid cultivation conditions. The optimal composition of medium for batch culture was 5% (w/v) of glucose as a carbon source, 0.5% (w/v) of yeast and 0.5% (w/v) of malt extract as a nitrogen source, 0.1% (w/v) of $KH_2PO_4$ and 0.05% (w/v) $MgSO_4{\cdot}7H_2O$, which had been the base medium for determination of other conditions. The set-up conditions are pH 5.0, $28^{\circ}C$, 1 vvm for aeration and 300 rpm for agitation. In order to minimize the inhibition effect of glucose on the initial growth of mycelia and to maximize the production of extracellular $\beta$-glucan, we have reduced the initial glucose feed to 4% and added 2nd feed at the point of 70 hr from the initial feed. The 2nd feed was composed of glucose 3%, yeast extract 0.1 % and malt extract 0.1 %. It improved the $\beta$-glucan yield upto 5.2 g/L in comparison with 2.8 g/L resulted from batch cultivation. Moreover, the serial treatment of a cell wall lytic enzyme and bromelain to the mycelia was effective for extraction of the cell wall bound $\beta$-glucan. The yield of $\beta$-glucan extraction by the enzyme treatment was 3.5 g/L, which was almost 4 times higher than that by hot-water extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.56-60
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• 2017

Fruiting bodies of Ganoderma lucidum cultivated in Korea were reflux extracted at $90^{\circ}C$ using water and ethanol under different pH conditions. ${\beta}-Glucan$ contents, extraction yield, and antioxidant capacities of extracts were investigated. Antioxidant activities of water and ethanol extracts were measured by DPPH radical scavenging test and the FRAP method, along with their total phenolic contents and total flavonoid contents. Extraction time for the experiment was determined to be 6 h, and ${\beta}-glucan$ contents were the highest. Overall, ${\beta}-glucan$ contents of extracts increased with higher pH values, except those of 90% ethanol extracts (P<0.05). The yields and ${\beta}-glucan$ contents of ethanol extracts were lower than those of water extracts, and highest in water extract at pH 10 ($8.53{\pm}0.17%$, $6.20{\pm}0.12g/100g$, respectively). Ethanol extracts of fruiting bodies of G. lucidum showed stronger antioxidant capacities than water extracts (P<0.05). Especially, total phenolic contents of 30% ethanol extract at pH 10 was highest (35.06 GAE mg/g). Total phenolic contents of water and ethanol extracts showed good correlations with DPPH radical scavenging activities (r=0.969).