Extraction And Purification Process Of Hull-less Barley β-glucan

Hull-less barley (HB) was a kind of characteristic crops Tibet region. Considerable attention has been focused on it for its abundantβ-glucan. The ranges ofβ-glucan in HB was 3.66% -8.62%.Average of 5.25%. At present the medical profession generally viewed thatβ-glucan have four major physiological functions, such as regulation of blood sugar, lower cholesterol, enhance immunity and so on. This paper studied on the starch extraction and purification process from hull-less barley (HB).The paper was clearly divided into three sections:Chapter 1:The variety and nutrient content of hull-less barley studied were introduced briefly; The structure, molecular weight, properties and physiological functions ofβ-glucan were introduced; The extraction, separation, purification method and content ofβ-glucan were summarized.Chapter 2:The effect of several raw materials on extraction of barleyβ-glucan was studied. By single factor experiments, it was determined to expended crush hull-less barley rice as the best raw materials extraction. Factors that had influenced on the yield of hull-less barleyβ-glucan were mainly considered, including,, the addition of cellulase, the time of alkaline extraction, temperature and pH. Basis on the single factor experiments, technological parameters of extraction had been defined and the effects of factors on extraction have been described. The feasibility of experiment result has been verifie. Identified barleyβ-glucan extract the optimum conditions for:the dosage of cellulase enzyme was 50U/g, pH 10, the solvent-water ratio was 1:10, alkaline extraction time was 2h. In these conditions, the rate of hull-less barleyβ-glucan extraction was 5.61%.Chapter 3:The purified process of the crude was studied. In order to improve the content ofβ-glucan product, studied on remove the starch、protein and pentosan from crude product. After purification, the product purity up to 80%, and the content of protein was decreased to 3.1% or less, the content of starch reduced to 3%, the pentosan reduced to 3.5%. Under this conditions of purification, this effect of purification experiment was remarkable.