Volume 16, Issue 90 (2019)                   FSCT 2019, 16(90): 365-375 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
sattari A, milani J, AMIRI Z, PAKDIN A. The effect of hydrothermal processing on physicochemical and functional of oat β-glucan . FSCT 2019; 16 (90) :365-375
URL: http://fsct.modares.ac.ir/article-7-32716-en.html
The effect of hydrothermal processing on physicochemical and functional of oat β-glucan
Azam Sattari1 , Jafar Milani 2, ZEINAB AMIRI1 , ALI PAKDIN1
1- SANRU
2- SANRU , jmilany@yahoo.com
Abstract:   (8714 Views)
In this study, to extract beta-glucan from oats by hot water extraction method, after milling, we put it into hydrothermal process by autoclave, at three different temperatures of 106, 120 and 130 degrees Celsius in two different time (10 minutes and 20 minutes) intervals, to measure influence of time and temperature in physiochemical and functional properties of beta-glucan. The extraction process of β-glucan was accomplished by hydro extraction. The reason for choosing this extraction method was due to the higher purity of β-glucan and also has higher quality. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, SEM and FTIR were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 106°Ϲ in 20 minutes, had the highest emulsifier capacity at 120°Ϲ in 20 minutes (17.35%), and the highest emulsion stability at 106°Ϲ in 20 minute (19.71%), and also the highest rate of water absorption at 120°Ϲ in 10 minutes, which was 1.95%. In analyzing microstructure by Scanning Electron Microscope, it was observed that whatever the time and temperature has been increased, the b-glucan tissue would be spongy. Finally, identifying factors of the oats b- glucan by FTIR has shown in different treatments.
 
Keywords: Beta-glucan, oat, hydrothermal, physicochemical properties
Full-Text [PDF 661 kb]   (1914 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/05/6 | Accepted: 2019/08/25 | Published: 2019/08/15
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.