Extraction and characterization of β-d-glucan from oat for industrial utilization

Oat β-d-glucan is a valuable functional ingredient having numerous industrial, nutritional and health benefits. Its extraction needs careful attention as extraction process may affect the physiochemical and functional properties of extracted β-d-glucan. The present study aimed at analyzing the effect of extraction of β-d-glucan gum pellets from oat cultivar followed by detailed chemical and functional analysis. Enzymatic extraction process resulted in highest yield and recovery. Chemical analysis revealed protein as a dominating impurity. The water binding capacity of the β-d-glucan ranged between 3.14 and 4.52 g g−1 of sample. β-d-Glucan exhibited ideal foaming stability when appropriate extraction technique was used. The viscosity of β-d-glucan gum ranged between 35.6 and 56.16 cp. The color analysis showed L* value of β-d-glucan gum pellet ranged between 72.18 and 83.54. Phosphorus, potassium and calcium appeared as major minerals in β-d-glucan gum whereas iron, manganese and copper appeared as minor minerals. FTIR spectroscopy also confirms the presence of β-d-glucan, protein and other components in extracted β-d-glucan gum pellets. Overall, extracted β-d-glucan showed a good potential for industrial usage.