Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran (CROSBI ID 602208)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Vrana Špoljarić, Ivna ; Smerdel, Bojana ; Čukelj, Nikolina ; Dujmić, Filip ; Brnčić, Mladen ; Ćurić, Duška
engleski
Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran
The major component of soluble dietary fiber from cereal grains especially from barley are composed of mixed linkage (1→3) (1→4) β-glucan and they are mainly located in the cell walls of cereal. In this research, barley bran was used as a source for β-glucan extraction. For this purpose two different technique of extraction were used: mechanical-water and ultrasound bath assisted extraction. The effect of temperature, extraction time and amplitude has been studied for ultrasound bath assisted extraction. Water assisted extraction took 2 hours with ethanol pretreatment (inactivation of β-glucosidase) while application of ultrasonic bath (37 kHz) extraction took between 7 and 23 minutes without ethanol pretreatment. Conventional mechanical-water extraction resulted with lowest amount of extracted β-glucan (BGE=0.4200 g/100g) and extraction yield (Y1=27.11%). Extraction yield and extracted β-glucan for ultrasound bath assisted extraction was in the range of 48.70-98.52 % and 0.7546-1.5267 g/100 g, respectively. For ultrasound assisted extraction temperature and amplitude showed a strong influence on extraction process. The best extraction yield (98.52 % and 98.14%) were observed on 45 °C by application of 63 and 97 % of amplitude. Also, all studied cases with application of ultrasound bath assisted extraction resulted with 1.80-3.63 time higher extraction yield (Y2) than conventional mechanical water extraction.
ultrasonic bath; extraction; barley; β-glucan
Rad je financiran od strane Hrvatske zaklade za znanost u sklopu projekta "Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine"(09.01/279).
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Podaci o prilogu
76-76.
2013.
objavljeno
Podaci o matičnoj publikaciji
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 = Brašno-Kruh’13" : Book of Abstracts
Jukić, Marko
Osijek: Grafika Osijek
1848-2554
Podaci o skupu
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13"
poster
16.10.2013-18.10.2013
Opatija, Hrvatska