Qinghai Producing Oat Beta-glucan Extraction And Properties Of Study

As one of worldwide-planted cereals, oat has been paid much attention in recent years by researchers for being rich in non-satrch polysaccharide--β-glucan, which has special physiological functions to human health. Although different extraction techniques from oat bran have been developed, the extraction technique from oat powder is less reported. The objectives of this study were to: 1) determine optimal extraction process for high yieldβ-glucan from oat powder; 2) investigate the effect of extraction factors on the yield, purity; 3) investigateβ-glucan content of defferent oat varities; 4) compare methods of determing extracts purity; and to in vestigate some physical and chemical properties of the extracts. Twelve oat cultivars were used as materials and water was used as the solvent to extractβ-glucan from oat powder.Both single-factor experiment and multi-factor orthogonal experiment showed that the extraction conditions for high yield and high purityβ-glucan from oat were: the enzyme deactivation temperature should be around 100℃, the ratio of material and ethanol should be 1∶3 and duration should no less than 50min for defatting, the pH should be at 11 and the concentration of calcium chloride (CaCl2) should not be higher than 1mg/mL, extraction temperature should be within 60~80℃, the ratio of material and water should be 1∶12, the extraction duration should be around 2 h.Under the same opatimized extraction condition, the results indicated that Qingyin1,Qinghai444,Qingyin2,Qingyongjiu208,Qingyongjiu474,Qingyongjiu229, Qingyongjiu203were highβ-glucan-containing varieties planted in the province.Compared with Phenol~sulfuric acid method, the Congo Red method was not interfered by other monosaccharides and polysaccharides during the determination of extracts purity. The data variation by using this method was smaller than that using Phenol-sulfuric acid method. The fact that the oatβ-glucan extracts didn't react with silver-ammonia, Benedict reagent, ferric chloride and bromine solution indicated no free group CHOs in the oatβ-glucan molecule. Two glucose units at the ends of an oatβ-glucan molecule were pyranoid ring structures. Oatβ-glucan could combine with the Congo Red specifically and the ratio was 4:1. The combined substance could enlarge the biggest ABS. The absorption spectrum might shift to infrared rays. Moreover, the oatβ-glucan had the very strong hygroscopicity and could absorb 2 times more water than the mass of itself.