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Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran (CROSBI ID 602208)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Vrana Špoljarić, Ivna ; Smerdel, Bojana ; Čukelj, Nikolina ; Dujmić, Filip ; Brnčić, Mladen ; Ćurić, Duška Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran // 7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Jukić, Marko (ur.). Osijek: Grafika Osijek, 2013. str. 76-76

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

Povezanost rada

Prehrambena tehnologija