Volume : IV, Issue : VIII, August - 2015

GREEN EXTRACTION TECHNIQUES, STRUCTURAL ANALYSIS ANDANTIOXIDANT ACTIVITES OF –GLUCAN PRESENT IN OATS

Lekshmi. R. Babu, Dr Beena Joy

Abstract :

High fiber products are generally considered to be healthy foods and food ingredients. Foods having water insoluble fiber are known to improve regularity and bulk formation. The extractions of active, high molecular, highly stable biologically active fies in better yields from oats are the aims of our study. The study established the efficiency of different green (enzymatic) extraction methods employed in the isolation of soluble fies (glucans) from oats. The studies showed that green extraction techniques are ideal for the separation of β–glucan of higher molecular masses with high yield and with better colloidal stability.Enzymatic extraction process appeared more efficient with least amount of protein in β – glucan extract. Yield of b–glucan on enzymatic extraction is found to be 13.9% whereas acidic and alkaline extraction has only 6.97 and 5% respectively.The activity of the β –glucan isolated by different extraction methods were studied by measuring the radical scavenging effects.β –glucan extracted by amylase at 0.2% concentration exhibits strong antioxidant activity (IC50 17.16 μg/mL)by scavenging DPPH radicals.But β –glucan extracted by protease and lipase has low antioxidant activity(IC5041.44 and 67.7μg/mL).The study has established that the molecular weight ofβ glucan extracted by protease is high and is of 41.2 KDa and that by amylase and lipase is low.The zetapotential measurements showed thatlipase and protease treatment of oats have positive effect on stabilty of β –glucan isolated. It is seen that the pH of the extracted b–glucan has profound effect on the zetapotential as well as the stability of the glucan. The particle size analysis showed thatβ – glucan extracted by enzymatic methods have100 nm–1µm. Proton NMRwas applied to estimateβ–(1 → 3) and β–(1 → 6) linkage ratio of the β–glucans respectively. The SEM and TEM studies showed that the process of extraction of β–glucan from oats has profound effect on its shape and size.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Lekshmi.R.Babu, Dr Beena Joy Green Extraction Techniques, Structural Analysis and Antioxidant Activites of ?-Glucan Present in Oats International Journal of Scientific Research, Vol : 4, Issue : 8 August 2015

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