Extração de β-glucanas de cevada e caracterização parcial do amido residual

Limberger, Valéria Maria; Francisco, Alícia de; Borges, Marivone Rosa; Oro, Tatiana; Ogliari, Paulo José; Scheuer, Patrícia Matos; Noronha, Carolina Montanheiro

doi:10.1590/s0103-84782011001200028

Cited by 5 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main β-D-glucan purification technique is enzymatic treatment with α-amylase and protease [50]. However, to reduce contaminants, it is important to evaluate different enzyme combinations during β-D-glucan extraction [51]. Since enzyme purification is costly, some researchers have begun to investigate alternative purification techniques for food applications.…”

Section: Considerations On Different Extraction Methods and Purificat...mentioning

confidence: 99%

Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans

Lante,

Canazza

2023

Applied Sciences

View full text Add to dashboard Cite

β-glucan is a soluble nonstarchy polysaccharide widely found in yeasts, fungi, bacteria, algae, barley, and oats. The cereal β-D-glucans are considered a functional food ingredient due to their numerous health benefits. Its high molecular weight and high viscosity are responsible for its cholesterol-lowering and hypoglycemic properties, which are based on scientific evidence collected in recent decades, both by the FDA and EFSA, which has allowed the reporting of health claims concerning the lowering of cholesterol and the control of the glycemic response exhibited by β-D-glucans from barley and oats. Considering that the biofunctional properties of β-D-glucans are closely linked to their structural and conformational properties, it is of primary importance to implement extraction and processing methods that guarantee these molecules’ preservation and the maximum functionality of these molecules.

show abstract

Section: Considerations On Different Extraction Methods and Purificat...mentioning

confidence: 99%

Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans

Lante,

Canazza

2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Subsequent enzymatic treatments with α-amylase and protease are commonly used for β-D-glucans purification [27]. Multi-ple enzymatic combinations can be used to reduce contaminants during the extraction process [29].…”

Section: Extraction Procedures For β-D-glucans From Cerealsmentioning

confidence: 99%

Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

Jurkaninová,

Dvořáček,

Gregusová

et al. 2024

Foods

View full text Add to dashboard Cite

Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.

show abstract

“…In the C2 (without adjunct) and C4 (with adjunct) worts, which included the proteolytic step during mashing, a higher extract content was observed compared to the C1 and C3 worts (without the proteolytic step) ( Table 2). It is known that endosperm, the fraction of barley grain rich in starch, is enveloped by a matrix of insoluble structural proteins called aleurone, which must be degraded in order to facilitate amylases activity [26,27]. This proteolytic action promotes greater exposure of starch molecules, with a greater release of soluble material at the end of the mashing.…”

Section: Physico-chemical Parametersmentioning

confidence: 99%

Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition

2019

View full text Add to dashboard Cite

The partial substitution of barley malt has been one of the main strategies of breweries to reduce production costs. In Brazil, as in other countries, maize is a raw material that is used mostly for this purpose. Aiming for strategic cost management, some large breweries have adopted a reduction in the time and energy costs of the process. As an example, changes have been made to the traditional mashing curves by reducing the times or omitting the proteolytic step. The objective of this work was to compare the physical and chemical aspects of sweet and bitter worts prepared through experimental design with and without the addition of maize as adjunct, as well as the execution or not of the proteolytic step in mashing. Color, total acidity, extract, total reducing sugars, total phenolic compounds, and proteins content were evaluated. In addition, the antioxidant activity was determined. The wort obtained with maize and not submitted to the proteolytic step presented a bright color as well as reduced phenolic compounds, protein, and antioxidant activity. Comparatively, the action of proteases in the wort resulted in a greater release of total reducing sugars, a more intense color, and a higher content of total nitrogen and phenolic compounds. The results indicate that despite being an alternative to reduce costs in the brewing process, the use of the adjunct and the exclusion of the proteolytic step of mashing will imply a poor wort in regards to nutrition, which can compromise the activity of the yeast during the process and therefore affect the quality of the final product.

show abstract

Extração de β-glucanas de cevada e caracterização parcial do amido residual

Abstract: II RESUMO O objetivo do trabalho foi avaliar os parâmetros da extração de ß-glucanas de cevada e caracterizar

Cited by 5 publications

References 17 publications

Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans

Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans

Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition

Contact Info

Product

Resources

About