Extraction of soluble ?-glucan from oat and barley fractions: Process efficiency and dispersion stability

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dc.authorid0000-0001-7870-9464
dc.contributor.authorAktaş Akyıldız, Eda
dc.contributor.authorSibakov, Juhani K.
dc.contributor.authorNappa, Marja
dc.contributor.authorHytönen, Eemeli
dc.contributor.authorKöksel, Hamit
dc.contributor.authorPoutanen, Kaisa
dc.date.accessioned2019-05-13T08:57:41Z
dc.date.available2019-05-13T08:57:41Z
dc.date.issued2018
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water extracts and techno-economic evaluation for small industrial scale production. Oat and barley fractions were hydrolysed with an enzyme preparation and BG was extracted from hydrolysed samples by boiling water. Enzymatic hydrolysis resulted in medium molecular weight (MW = 38,500–69,400 g/mol) after 2 h incubation with 10 nkat ?-glucanase activity/g bran and low MW (11,800–22,600 g/mol) after 4 h incubation with 50 nkat/g bran. MW and concentration of BG affected the stability of dispersions during storage. Barley fractions, after both 2 and 4 h hydrolysis, resulted in higher viscosities than oat fractions. MW of BG in soluble barley fractions was only slightly higher, but the difference in MW does not seem to be adequate to justify the observed viscosity differences. Barley extracts contained higher amounts of starch, however, starch did not have a distinct effect on viscosity. Techno-economic analysis for production process with feedstock design capacity of 100 kg/h showed that production costs varied from 0.06 to 0.11€/g soluble BG. Raw material and capital charge were key cost factors. © 2018 Elsevier Ltd
dc.identifier.citationAktaş Akyıldız, E., Sibakov, J., Nappa, M., Hytönen, E., Köksel, H., Poutanen, K. (2018). Extraction of soluble ?-glucan from oat and barley fractions: Process efficiency and dispersion stability. Journal of Cereal Science, 81, 60-68.
dc.identifier.doi10.1016/j.jcs.2018.03.007
dc.identifier.endpage68en_US
dc.identifier.issn0733-5210
dc.identifier.scopusqualityQ1
dc.identifier.startpage60en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2018.03.007
dc.identifier.urihttps://hdl.handle.net/11491/983
dc.identifier.volume81en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBarleyen_US
dc.subjectBeta-Glucanen_US
dc.subjectEnzymatic Hydrolysisen_US
dc.subjectOatsen_US
dc.titleExtraction of soluble ?-glucan from oat and barley fractions: Process efficiency and dispersion stability
dc.typeArticle

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