کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515708 1624901 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran
ترجمه فارسی عنوان
اثر کاهش اندازه توسط یخ زدگی بر خصوصیات پردازش سبوس جو دو سر بتا گلوکان
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Freeze-milling efficiently reduces oat bran particle size enabling higher yield of beta-glucan recovery.
• Freeze-milling can efficiently reduce molecular-weight of beta-glucan preparation.
• Particle size reduction form 250–200 μm to 80–50 μm leads to 30% improvement of lipid extraction.

An effect of freeze-milling on processing properties of beta-glucan oat bran has been evaluated. A comparison with existing, patented methods of high molecular weight oat beta-glucan has been carried out. The new method employs raw material pre-treatment with freezing and milling in a hammer mill, resulting in significant reduction of particle size – 89% was between 80 and 50 μm in comparison with initial material when 79% were between 250 and 200 μm. Reduction of particle size also improved some process parameters of extraction technology – 30% improvement in fat removal during first stage of beta-glucan recovery was observed. The achieved pilot plant yield of product containing beta-glucan extraction was 64,03%, purity (ie. beta-glucan content), of achieved product was 84,4% and average molecular weight was about 69,500 g/mol.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 61, January 2015, Pages 119–125
نویسندگان
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