Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Characteristics of Viscosity and Components of Soluble Extract in Oats

귀리 수용성 추출물의 성분과 점토특성

Jeong, Heon-Sang;Lee, Hang-Yeong;Gang, Tae-Su;Park, Hui-Jeong;Jeong, Ik-Su
정헌상;이항영;강태수;박희정;정익수

  • Published : 20040300
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Abstract

To examine the utilization of the soluble proteoglucan in oats as a nutraceutical ingredient, soluble components were extracted from Oat Bran Concentrate(OBC) by varying the experiment factors such as temperature(40～60℃), ethyl alcohol concentration(0～20%), and pH(5～9), and then analysed for their compositions and viscosity. The total yield of oat soluble extracts ranged between 6.4～17.9 and the contents of β-glucan, protein, lipid, and ash in oat extracts were 21.4～38.3%, 23.2～29.0%, 8.3～11.8%, and 5.9～7.9%, respectively. The extraction yield increased with the extraction temperature, but decreased with the alcohol concentration and pH. The β-glucan and protein contents increased with increasing temperature and decreasing ethanol concentration. However, the pH level did not influenced those contents. The viscosity of 2% oat extract solution ranged between 8.6～83.1 cp at different share rates, showing the pseudo-plastic flow properties. Results suggested that the extraction condition could be optimized and applied commercially to the large-scale process.

Keywords

References

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