Dissolution of (1-3),(1-4)-<i>β</i>-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction

  1. Benito-Román, Óscar 1
  2. Martín-Cortés, Alexandra 1
  3. Cocero, María José 1
  4. Alonso, Esther 1
  1. 1 Universidad de Valladolid
    info

    Universidad de Valladolid

    Valladolid, España

    ROR https://ror.org/01fvbaw18

Revista:
International Journal of Carbohydrate Chemistry

ISSN: 1687-9341,  1687-935X

Año de publicación: 2016

Volumen: 2016

Páginas: 1-6

Tipo: Artículo

DOI: 10.1155/2016/2189837 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: International Journal of Carbohydrate Chemistry

Resumen

The purpose of this work was to study the behavior of (1-3)(1-4)-?-D-glucan in pressurized hot water. For this purpose, solid ?-glucan (450 kDa) was put in water and heated at different temperatures (120, 150, and 170∘C) for different times (5 to 360 minutes).At 120∘C it was found that the highest soluble ?-glucan concentration was measured after 60 minutes; at 150 and 170∘C optimaltimes were 45 and 20 minutes, respectively. The maximum amount of ?-glucan dissolved in each of the optimal conditions was 1.5,2.2, and 2.0 g/L, respectively. Under those conditions an important reduction was observed in the molecular weight: at 120∘C and60 min it was 63 kDa; at 150∘C and 45 min it was reduced down to 8 kDa; and at 170∘C and 20 min it was only 7 kDa. Besides thisreduction in the MW some hydrolysis products, such as glucose and HMF, were observed. These results revealed the convenienceof using PHW to dissolve ?-glucans since the operation times, compared to the conventional process (55∘C, 3 h), were reduceddespite the fact that the MW was significantly reduced once the ?-glucan was dissolved; therefore, PHW can be used to extract?-glucans from barley under controlled conditions in order to prevent severe degradation

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