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공과대학
식품생명공학과
Journal papers
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Hydrolysis of beta-glucan in oat flour during subcritical-water extraction
Title
Hydrolysis of beta-glucan in oat flour during subcritical-water extraction
Authors
Yoo H.-U.
;
Ko M.-J.
;
Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수
Issue Date
2020
Journal Title
Food Chemistry
ISSN
0308-8146
Citation
Food Chemistry vol. 308
Keywords
5-Hydroxymethyl-2-furaldehyde
;
5-Hydroxymethyl-2-furaldehyde (PubChem CID: 237332)
;
Beta-glucan
;
Beta-glucan (PubChem CID: 439262)
;
Oats
;
Subcritical-water extraction
Publisher
Elsevier Ltd
Indexed
SCIE; SCOPUS
Document Type
Article
Abstract
Oat (Avena sativa L.) β-glucan is bound tightly to other components of the endosperm cell wall, which means that β-glucan extraction processes are complex and involve many different stages. Subcritical-water extraction (SWE) has emerged as a promising method for extracting β-glucan under high temperature and pressure conditions. This study investigated the efficiency of the SWE of β-glucan from oat flour. The yield of β-glucan was optimized under the following conditions: extraction temperature of 200 °C, solvent pH of 4.0, extraction time of 10 min, and particle size of 425–850 μm. The extraction yield under the optimal condition was 6.98 ± 1.17 g/100 g oat flour, which was more than twofold higher than when using hot-water extraction at 60 °C for 3 h. β-glucan degradation to 5-hydroxymethyl-2-furaldehyde was increased under high-temperature conditions. SWE is a feasible alternative for extracting β-glucan in a single-step process, and could be developed into an effective industrial process. © 2019 Elsevier Ltd
DOI
10.1016/j.foodchem.2019.125670
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