The effect of hydrothermal processing on physicochemical and functional of oat β-glucan

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SATTARI A.; MOHAMMADZADEH MILANI J.; RAFTANI AMIRI Z.; PAKDIN PARIZI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 365-375

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Title

The effect of hydrothermal processing on physicochemical and functional of oat β-glucan

Author(s)

SATTARI A. | MOHAMMADZADEH MILANI J. | RAFTANI AMIRI Z. | PAKDIN PARIZI A. | Issue Writer Certificate

Keywords

β-glucanQ1

OatQ2

Hydrothermal processQ1

Physicochemical propertiesQ2

Abstract

In this study, to extract beta-glucan from Oats by hot water extraction method, after milling hulled Oat grOat, it put into autoclave for Hydrothermal processing, at three different temperatures of 110, 120 and 130 ° C in two different time (10 and 20 minutes) intervals, to measure the effect of time and temperature on physiochemical and functional properties of β-glucan. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, microstructure (scanning electron microscope (SEM)) and functional groups were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 110 ° C for 10 minutes, the highest emulsifying capacity at 120 ° C for 10 minutes (17. 35%), and There was no significant difference in emulsion stability between all treatments, except 120 ° C for 20 minutes and there was no significant difference between treatments in the rate of water absorption capacity. Study of microstructure by SEM, showed that as well as the time and temperature has been increased, the results β-glucan tissue would be spongy. Identifying functional groups of the Oats β-glucan by FTIR, the Oat β-glucans also appears to have a specific band between 1000-1200 cm-1.

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APA: Copy

SATTARI, A., MOHAMMADZADEH MILANI, J., RAFTANI AMIRI, Z., & PAKDIN PARIZI, A.. (2019). The effect of hydrothermal processing on physicochemical and functional of oat β-glucan. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 365-375. SID. https://sid.ir/paper/71744/en

Vancouver: Copy

SATTARI A., MOHAMMADZADEH MILANI J., RAFTANI AMIRI Z., PAKDIN PARIZI A.. The effect of hydrothermal processing on physicochemical and functional of oat β-glucan. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):365-375. Available from: https://sid.ir/paper/71744/en

IEEE: Copy

A. SATTARI, J. MOHAMMADZADEH MILANI, Z. RAFTANI AMIRI, and A. PAKDIN PARIZI, “The effect of hydrothermal processing on physicochemical and functional of oat β-glucan,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 365–375, 2019, [Online]. Available: https://sid.ir/paper/71744/en

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