Physicochemical and functional properties of barley β‐glucan as affected by different extraction procedures

International Journal of Food Science and Technology - Tập 44 Số 1 - Trang 181-187 - 2009
Asif Ahmad1, Faqir Muhammad Anjum2, Tahir Zahoor2, Haq Nawaz3, Ahmad Din2
1Department of Food Technology, University of Arid Agriculture Rawalpindi, Shamsabad, Muree Road, Rawalpindi, 46300, Pakistan
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan
3Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad-38040, Pakistan

Tóm tắt

SummaryFour methods were evaluated for extraction of β‐glucan from barley. Gum pellets obtained by respective methods were examined for yield, purity and various physicochemical and functional characteristics. Highest yield and recovery was found in samples that were extracted by hot water treatment. This method also removed the maximum impurities from gum pellets and contained highest amount of soluble fibre, while alkali‐extracted sample contained highest amount of insoluble fibre. All samples contained an appreciable amount of calcium and phosphorus. Extracted pellets had good water retention and foaming capacity. A significant variation in extraction methods was observed with respect to water binding capacity and foaming capacity. However, the same level of foaming stability was observed in all extraction methods. Alkaline and acidic extraction methods adversely affect the viscosity properties of the samples. A significant affect of extraction methods was also observed on colour parameters of β‐glucan. A negative correlation exists between foaming capacity and viscosity, whereas a positive correlation observed between soluble fibre and viscosity.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 44 Số 1

181-187

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