Study On Content Analysis And Property Of Oat β-glucan

Oat β-glucan is a kind of non-starch polysaccharide which is usually concentrated in the inner aleurone and subleurone endosperm cell walls, Naked oat is the speciality cereal in China, In this paper studies were carried out on the analysis methods, content of varietal oats, xctraction, physichemical properties and application of β-glucan from naked oat.The enzyme method which used in this paper had the same accuracy with AOAC standard method and the cost have more lowness; the Congo red spectrum luminosity method spectrum used in this paper can also determined the β-glucan content of oat with accuracy, facility and quickly.β-Glucan contents of some oat cultivars in deferent areas in china were determined in this paper. A two-locations trial was conducted to determine β-glucan contents of some oats cultivars in each location for successively planting years. The results showed that β-glucan contents of oats were significant difference among cultivars, locations and years, while the most significant effect was caused by cultivars. The contents caused by cultivars ranging between 3.14% and 7.43% and the most differentia is 4.29%. The most contents differentia is 2.46% between locations and is 0.84% between years.The optimum parameters for extracting β-glucans from oat bran were determined to be extraction temperature 80℃, the oat bran /water ratio 1:20, pH 10.0, and the extraction time of 3 hours. Subsequently the extract solution was successively treated by enzymatic removal of starch,isoelectric precipitation of protein residue, and precipitation of water-soluble polysaccharides with 60% aqueous ethanol . the yield of β-glucan was 7.21%, and the purity reached 70.4%.The oat gum was further purified by (NH4)₂SO₄ fractional precipitation method, the polysaccharide containing 90.3% β-glucan was obtained.We used the method of Sepharose CL-4B gel-filtrarion Column chromatography determining the ralative molecular weight(Mr) distribution of the oat β-glucan extration in different extracting conditions, showed the molecular weight of the extracted β-glucans is decrescent along with temperature rise, time prolong and pH drop, he distribution of Mr of β-glucan was 2.1xl04⁵.1×10⁶.The viscosity of β-glucan solution is very sensing to density and temperature, however, it is relatively stable in the range of pH 2-12 .In contrast to CMC, guar gum and xanthan gum with respect to thickening properties and emboldening the emulsity of soybean protein ,β-glucan provided higher viscosity , more stable against heat-treatment and more embolden ability. All these properties show that β-glucan would be a potential thickening thickening agent or stabilizing agent in food indusry.