WO2004085484A1 - Preparation de concentres de beta-glucane a haute viscosite - Google Patents

Preparation de concentres de beta-glucane a haute viscosite Download PDF

Info

Publication number
WO2004085484A1
WO2004085484A1 PCT/CA2004/000416 CA2004000416W WO2004085484A1 WO 2004085484 A1 WO2004085484 A1 WO 2004085484A1 CA 2004000416 W CA2004000416 W CA 2004000416W WO 2004085484 A1 WO2004085484 A1 WO 2004085484A1
Authority
WO
WIPO (PCT)
Prior art keywords
fiber residue
alcohol
glucan
beta
fiber
Prior art date
Application number
PCT/CA2004/000416
Other languages
English (en)
Inventor
Thavaratnam Vasanthan
Feral Temelli
Zvonko Burkus
Original Assignee
The Governors Of The University Of Alberta
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CA002423711A external-priority patent/CA2423711A1/fr
Application filed by The Governors Of The University Of Alberta filed Critical The Governors Of The University Of Alberta
Priority to AU2004224252A priority Critical patent/AU2004224252A1/en
Priority to NZ542619A priority patent/NZ542619A/en
Priority to JP2006504084A priority patent/JP2006524994A/ja
Priority to EP04721785A priority patent/EP1615958A1/fr
Publication of WO2004085484A1 publication Critical patent/WO2004085484A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof

Definitions

  • This invention relates to methods for secondary processing of plant material and in particular for the recovery of valuable products such as fiber including beta-glucan, starch, protein and ethanol solubles from plant material containing starch and fiber.
  • the invention relates to the preparation of high viscosity beta-glucan products through methods including alcohol slurrying, as well as enzyme treatments and/or sonication/sonification processing steps.
  • Plant materials including grains contain a number of valuable components such as starch, protein, mixed linkage 1-4, 1-3 beta-D-glucan (hereinafter "beta-glucan” or “BG”), cellulose, pentosans, tocols, etc. These components, and products derived from these components, have many food and non-food uses. Consequently, there is a strong and continued industry interest for the processing of such plant materials.
  • beta-glucan 1-3 beta-D-glucan
  • Dietary fibre is generally accepted as having protective effects against a range of diseases predominant in Western developed countries including colorectal cancer, coronary heart disease, diabetes, obesity, and diverticular disease.
  • the term 'dietary fiber' is commonly defined as plant material that resists digestion by the secreted enzymes of the human alimentary tract but may be fermented by the microflora in the colon. Increased fiber consumption is associated with lowering total serum cholesterol and LDL cholesterol, modifying the glycemic and insulinemic response and protecting the large intestine from disease.
  • BG a non-starch polysaccharide, is a water-soluble component of dietary fibre and thus contributes such health benefits.
  • BG has been extensively researched and has been found to have a number of positive health benefits including reducing cholesterol levels, regulating glycemic response, and immune system enhancement.
  • consumption of beta-glucan is believed to increase the viscosity of intestinal contents, thus slowing down the movement of dietary cholesterol and glucose as well as bile acids towards the intestinal walls leading to reduced absorption.
  • FDA U.S. Food and Drug Administration
  • Cardio-Vascular Disease is considered the principal cause of death in all developed countries, being responsible for 20% of deaths worldwide. 1 In the United States 59.7% of people had some form of CVD in 1997, 2 and in Canada, 8 million people are estimated to be suffering from CVD. 3 An estimated 102 million American adults have total blood cholesterol levels of 200 milligrams per deciliter (mg/dL) and higher. Of these, about 41 million have levels of 240 mg/dL or above. In adults, total cholesterol levels of 240 mg/dL or higher are considered high risk. Levels from 200 to 239 mg/dL are considered borderline high risk.
  • LDL Low-density lipoprotein
  • BG has been restricted to high value markets such as cosmetics, medical applications, and health supplements due to the high cost of extraction, which has prohibited its use as an ingredient in the food industry.
  • Current food products in the marketplace contain low concentrations of BG, requiring consumption of unrealistic amounts of such products in order to satisfy the parameters of the health claim.
  • beta-glucan in barley flour is an excellent water-binding agent (a hydrocolloid) and as such, upon addition of water (neutral, alkali or acidic environment), the beta-glucan hydrates and tremendously thickens (increases the viscosity) the slurry.
  • This thickening imposes many technical problems in the further processing of the slurry into pure barley components (i.e. starch, protein, fiber, etc.), including clogging of the filter during filtration and inefficient separation of flour components during centrifugation.
  • aqueous alkali solubilization and subsequent precipitation of beta-glucan in ethanol is believed to contribute to the breakdown of the beta-glucan chains that results in a lower-grade, lower- viscosity beta- glucan product.
  • sonication sonication/sonification/ultrasomcation/ultiasoiiification
  • US ultrasonication
  • a fractionation technology produces BG concentrate that maintains high quality functional characteristics including improved viscosity characteristics.
  • improved viscosity characteristics of BG relates to the increased viscosity or high viscosity of solutions of fiber residues of BG prepared in accordance with the methodologies of the invention in comparison to the viscosity characteristics of BG solutions prepared in accordance with the prior art wherein both solutions incorporate equivalent concentrations of BG.
  • the process greatly reduces production time and improves process efficiency, therefore realizing significant cost savings in the extraction and purification of BG.
  • High BG varieties of grains increase the yield of BG extracted thus also reducing the overall cost of extraction and purification.
  • a method of preparing a beta-glucan (BG) product comprising the steps of: a) mixing a flour and an alcohol to form a flour/alcohol slurry; b) separating a fiber residue from the alcohol, wherein the fiber residue has a high BG content; c) subjecting the fiber residue from step b) to at least one additional treatment step, the additional treatment step including mixing the fiber residue from step b) with an alcohol to form a fiber residue/alcohol slurry and subjecting the fiber residue/alcohol slurry to a sonication, protease or amylase treatment step or a combination of a sonication, protease or amylase treatment step and thereafter separating a final fiber residue from the fiber residue/alcohol slurry.
  • the method includes a sonication treatment step, a sonication and protease treatment step, a sonication and amylase treatment step, a protease and amylase treatment step or a sonication, protease and amylase treatment step.
  • the invention also provides a method of preparing high viscosity BG products whose viscosities can be characterized as high viscosity by comparing solubilized BG fiber residues prepared in accordance with the above methodology in comparison to the viscosities of solubilized BG fiber residues derived from prior art methods.
  • More specific embodiments of the invention include providing a final fiber residue having a composition wherein the BG content is greater than 25% (w/w, dry matter basis) for particular varieties of source flour and greater than 35% (w/w, dry matter basis) for other varieties of source flour. Furthermore, the invention provides a method wherein the final fiber residue has a composition having less than 40% (w/w, dry matter basis) starch content and preferably less than 20% (w/w, dry matter basis) starch content.
  • the invention also provides fiber residues having a high beta-glucan (BG) content and a high viscosity, the high viscosity characterized wherein a 0.5 % (w/w) BG solution prepared from the fiber residue has a viscosity greater than 200 mPa-s, greater than 350 mPa-s or greater than 500 mPa-s at a shear rate of 12.9 s "1 at 20 °C.
  • BG beta-glucan
  • the BG content of the fiber residue is preferably greater than 35% (w/w).
  • the method preferably utilizes pearled grains wherein the pearling is greater than 20% and more preferably 25-40%.
  • Flour particle sizes are preferably less than 250 microns.
  • the fiber residue/alcohol slurry is incubated with 0.1-3% (w/w, protein or starch weight basis) of a protease or amylase and wherein the protease may be selected from any one of or a combination of papain, bromelain, microbial protease and the amylase may be selected from any one of or a combination of microbial, plant or animal amylase.
  • the fiber residue/alcohol slurry be sonicated for 3-15 minutes at a power level of 2.5-3.5 kW or at a power selected to minimize fragmentation of BG.
  • the invention provides for the use of ultrasonication to produce a beta glucan product high in beta glucan content from a slurry of a flour and an alcohol.
  • the invention provides a method of preparing a high viscosity beta-glucan product comprising the steps of: a) mixing a flour in aqueous ethanol to produce a first flour-alcohol slurry; b) filtering the flour-alcohol slurry to produce an alcohol filtrate and a first fiber residue; c) mixing the first fiber residue with aqueous ethanol to form a fiber residue/alcohol slurry; d) filtering the fiber residue/alcohol slurry to produce a second alcohol filtrate and a second fiber residue containing high viscosity beta-glucan; wherein either or both of the flour/alcohol or fiber residue/alcohol slurries are subjected to an ultrasonication treatment.
  • the aqueous alcohol in steps a and c is 8-100% (w/w), 40- 95% (w/w) or 50% (w/w) and/or the flou ⁇ aqueous ethanol is 1:5 to 1:8 (w/w).
  • the invention provides a method of controlling the degree of fragmentation of beta-glucan (BG) within an aqueous alcohol BG fiber residue solution by subjecting the aqueous alcohol BG fiber residue solution to a sonication treatment wherein the ratio of water:alcohol in the solution is selected on the basis of the desired fragmentation of beta glucan within the solution wherein a lower water: alcohol ratio is selected to decrease the level of fragmentation of beta glucan within the solution and a higher water: alcohol ratio is selected to increase the level of fragmentation of beta glucan within solution.
  • Figure 1A is an overview of the methodologies of the invention for preparing improved beta-glucan products.
  • Figure IB is an overview of preferred methodologies for preparing improved beta- glucan products.
  • Figure 1 A is an overview of the methodologies of the invention for preparing improved beta-glucan products
  • Figure IB is an overview of preferred methodologies for preparing improved beta-glucan products.
  • pearl grain flour 1 is mixed with alcohol 2 to form a flour/alcohol slurry which may include optional sonication 5, protease 6 and amylase treatments.
  • the slurry is filtered 3 to separate fiber residue (FR1) from the filtrate 4.
  • the mixing and filtering steps are repeated as desired (pathways B-E) again with optional sonication 5, protease 6 and amylase 7 treatments to produce fiber residues FR2-FR6 and filtrates b-e.
  • Step I refers to a first ethanol wash
  • Step II refers to a second ethanol wash
  • Step III refers to a sonication step
  • Step IV refers to a protease treatment step
  • Step V refers to an amylase treatment step
  • Step VI refers to a final ethanol wash. It is understood that in accordance with the invention that Step I can be combined with any combination of Steps II-V with it being preferred that Step VI complete the process.
  • Barley and oat flours were prepared by pearling whole barley or oat groats (10- 35%) and milling the pearled grains to ⁇ 250 ⁇ m using a pin mill.
  • Study #1 The effect of various processing steps of Figure IB on the viscosity of fiber residues prepared at A) a laboratory scale and B) a pilot plant scale.
  • Blank (ethanol washing) ( Figure IB-Steps I, II, and VI)- Two washings in 50% ethanol (30 min each), recovery of fiber residue and final wash in absolute ethanol.
  • PT+TT PT and thermostable a ha-amylase treatment (TT))
  • Figure IB-Steps I, II, IV, V and VI Two ethanol washings as similar to blank, protease treatment to the fiber residue for 8 hours, recovery of fiber residue, TT treatment to the fiber residue for 1 hour in 50% ethanol, recovery of fiber residue and final absolute ethanol wash.
  • BG sample (78% w/w, dry wt basis) obtained from barley flour was prepared in the laboratory using aqueous alkali extraction and ethanol precipitation methodology of the prior art (referred to hereinafter as LAB gum).
  • This process consists of mixing flour and water and adjusting the pH to an alkali pH (preferably pH 9) through addition of sodium carbonate. The extraction is continued for lhour at 55 °C. The pH of the mixture is adjusted to pH 4.5 to precipitate protein, which is then separated from the solution by centrifugation. BG in the supernatant is precipitated through the addition of absolute ethanol and the BG is recovered by centrifugation and subsequently dried.
  • LAB gum aqueous alkali extraction and ethanol precipitation methodology of the prior art
  • the dried fiber residue (beta glucan concentrate) was then used in the preparation of aqueous beta glucan solutions (0.5%, w/w).
  • the amount of dried fiber residue required was calculated to contain 100 mg of beta-glucan based on the beta-glucan content of the fiber residues determined according to the Megazyme procedure (Megazyme International Inc., Bray, Ireland).
  • a beaker containing 20 g water was placed on a heater-stirrer.
  • the fiber residue was mixed into the water with vigorous stirring.
  • Heat stable amylase 35 ⁇ L of Termamyl 120L obtained from Novozyme, Toronto, Ontario
  • the beaker was covered with Al-foil and the contents of the beaker was quickly brought to boiling and stirred on the hot plate for >1 hr at ⁇ 80°C.
  • the solution was then cooled, weight adjusted with distilled water to compensate for any loss during heating to a final beta glucan concentration of 0.5% (w/w), stirred for about 30 sec and transferred into pasteurized 50 mL tubes.
  • the tubes were then centrifuged (Centra MP4, International Equipment Company, USA) at 4000 rpm for 10 min and the supernatant used for viscosity measurements.
  • the pilot scale study prepared Candle barley and Antoine oat fiber residues using 5 kg and 200 kg batches of flour as the starting material in accordance with Steps I, II, III, V and VTI as described above and with reference to Figure IB. Viscosity was determined according to the same methodology as for the laboratory study.
  • Study # 2 Yield, recovery (BG) and composition of fiber residue as influenced by the degree of pearling and ultrasonication - laboratory study
  • Candle barley and HiFi oat flours were used in this study. Grain pearling was performed to 10-35%. Fiber residues were prepared in the laboratory by ultrasonication according to Steps I, II, III and VI.
  • Fiber residue yield is based on the weight of fiber residue relative to the weight of the starting flour.
  • BG recovery is based on the weight of BG in the recovered fiber residue relative to the weight of BG in the starting flour.
  • the BG, protein and starch content of the raw and recovered fiber residue were determined by standard techniques (AACC 2000) and is the wt% of each within the recovered fiber residue.
  • Candle barley and HiFi oat flours were used in this study. Grain pearling was performed to 30%. Fiber residues were prepared in the laboratory by ultrasonication according to Steps I, II, III and VI and viscosity determination was performed as described above. In order to perform the ultrasonication of BG in 100% aqueous media, the dry fiber residue obtained through Steps I, II, III and VI was solubilized in water to prepare a uniform solution and ultrasonication performed at 80% amplitude for 10 minutes.
  • Viscosity of fresh solutions (containing 0.5% BG (w/w)) (Table 1) prepared in the laboratory from fiber residues obtained from the above methodologies as in Figure IB (two steps of 50% ethanol wash (blank) and various combinations of US, protease treatment (PT) and amylase treatment (TT) steps) were determined.
  • the viscosities of two other beta-glucan gums (commercial oat gum and barley LAB gum) obtained with conventional aqueous alkali extraction are also shown for comparison purposes.
  • the commercial oat gum had a purity 58% BG (w/w, dry matter basis) and the high viscosity barley LAB gum had a purity of 78% BG (w/w, dry matter basis).
  • Table 2 shows the aqueous solution viscosities of fibre residue (combination of US and TT treatments) obtained in the pilot plant from Candle barley and Antoine oat flours. These results are comparable to those obtained from the laboratory study indicating that there is no damage to BG viscosity during scale-up using industrial equipment.
  • Tables 3 and 4 show yield, recovery (BG) and composition of fiber residue as influenced by the degree of pearling and ultrasonication for HiFi Oat and Candle Barley, respectively.
  • the yield of fiber residue (flour dry weight basis) showed a marginal decrease ( ⁇ 1.5%) as the degree of pearling increased.
  • the recovery of beta-glucan ranged from 80- 94%.
  • the ⁇ -glucan content of the fiber residue increased by up to 2.4% as the degree of pearling increased.
  • protein content decreased in the fiber residue for both oat and barley, whereas the starch content increased in barley but was marginally changed in oat.
  • an increased level of pearling does not show a significant advantage from a yield perspective.
  • the level of pearling showed a noticeable effect on the color/brightness of the fiber residue wherein samples at greater than 25% pearling were substantially brighter than samples with less than 20% pearling.
  • Table 5 shows the effect of sonication on the viscosities of BG solutions when carried out in aqueous ethanol slurry and 100% aqueous solutions.
  • Fiber residues prepared by ultrasonication in 50% ethanol media had comparable viscosities to those of the blanks, indicating that ultrasonication is not detrimental to beta- glucan quality in the presence of ethanol.
  • ultrasonication is applied in the absence of ethanol but with 100% water, where beta-glucan is completely hydrated and solubilized, then there was a significant decrease in viscosity indicating that the beta- glucan molecule in aqueous media is highly sensitive to damage, perhaps being fragmented upon sonication.
  • the use of sonication is also effective as a tool in controlling the viscosity of the beta-glucan by selection of the slurry media. That is, selection of a high water-content slurry media results in a lower viscosity product through the sonication treatment whereas a high alcohol content slurry media results in a higher viscosity product.
  • a molecular weight study was conducted to examine the effects of different extraction techniques on the molecular weight of beta-glucan fiber residues.
  • High purity beta-glucan fiber residues were prepared in accordance with three separate methodologies to compare the molecular weight of the residues from each methodology. Molecular weights were determined by solubilizing beta-glucan fiber residues in hot water and analyzing molecular weights using high-performance size- exclusion chromatography.
  • Beta-glucan fiber residue (>85% purity) extracted from Candle barley flour (raw material) using laboratory equipment in a traditional alkali process (aqueous alkali extraction at pH 9-10 and subsequent precipitation in alcohol) produced a beta glucan fiber residue having a molecular weight of 1.03 ⁇ 0.015 million Daltons.
  • the same methodology was also utilized using pilot plant equipment and produced a beta-glucan fiber residue (> 85% purity) having a lower molecular weight of 0.21 ⁇ 0.0008 million Daltons. This indicated, at a pilot plant scale, the traditional alkali process produced a significantly lower molecular weight beta glucan fiber residue.
  • the methodology was repeated utilizing the subject process with sonication at a pilot plant scale and produced beta-glucan fiber residues having molecular weights of 1.31 ⁇ 0.04 million Daltons and 1.10 ⁇ 0.02 million Daltons for Candle barley and HiFi oat varieties.
  • Table 1 Aqueous solution viscosity of fiber residue obtained in the laboratory from Candle barley, Hi Fi and Antoine oat flours 1 . Concentration of solution used for viscosity measurements is 0.5% beta-glucan by weight.
  • Viscosity (mPa-s) at 20°C @ shear rate 12.9 s " @ shear rate 129 s "

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La présente invention concerne des procédés de traitement secondaire de matière végétale, en particulier pour récupérer des produits de valeur tels que des fibres, notamment des extraits solubles de béta-glucane, d'amidon et d'éthanol, à partir d'une matière végétale comprenant de l'amidon et des fibres. La présente invention concerne en particulier la préparation de produits de béta-glucane à haute viscosité au moyen de procédés impliquant une sonication/sonification et des enzymes.
PCT/CA2004/000416 2003-03-27 2004-03-19 Preparation de concentres de beta-glucane a haute viscosite WO2004085484A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
AU2004224252A AU2004224252A1 (en) 2003-03-27 2004-03-19 Preparation of high viscosity beta-glucan concentrates
NZ542619A NZ542619A (en) 2003-03-27 2004-03-19 Preparation of high viscosity beta-glucan concentrates
JP2006504084A JP2006524994A (ja) 2003-03-27 2004-03-19 高粘度ベータ−グルカン濃縮物の製造方法
EP04721785A EP1615958A1 (fr) 2003-03-27 2004-03-19 Preparation de concentres de beta-glucane a haute viscosite

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA002423711A CA2423711A1 (fr) 2003-03-27 2003-03-27 Preparation de concentres de beta-glucane de haute viscosite
CA2,423,711 2003-03-27

Publications (1)

Publication Number Publication Date
WO2004085484A1 true WO2004085484A1 (fr) 2004-10-07

Family

ID=33034942

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA2004/000416 WO2004085484A1 (fr) 2003-03-27 2004-03-19 Preparation de concentres de beta-glucane a haute viscosite

Country Status (6)

Country Link
EP (1) EP1615958A1 (fr)
JP (1) JP2006524994A (fr)
CN (1) CN100383165C (fr)
AU (1) AU2004224252A1 (fr)
NZ (1) NZ542619A (fr)
WO (1) WO2004085484A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012074959A1 (fr) * 2010-11-30 2012-06-07 Tropicana Products, Inc. Fibre obtenue à partir de sous-produits de fruit ou de légume
US10323263B2 (en) 2015-02-03 2019-06-18 Tate & Lyle Sweden Ab Methods for producing liquid compositions comprising β-glucan
US10334870B2 (en) 2010-10-07 2019-07-02 Tropicana Products, Inc. Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products
WO2020025856A1 (fr) 2018-07-30 2020-02-06 Oy Karl Fazer Ab Procédé de préparation d'une base d'avoine liquide
US10667546B2 (en) 2013-02-15 2020-06-02 Pepsico, Inc. Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100393750C (zh) * 2006-06-29 2008-06-11 北京三友汇智生物技术有限公司 一种提取燕麦β-葡聚糖的方法
CN106749749B (zh) * 2016-11-25 2019-04-12 广州中康食品有限公司 一种高粘度燕麦β-葡聚糖的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5725901A (en) * 1995-09-27 1998-03-10 Barkley Seeds, Inc. Long chained Beta glucan isolates derived from viscous barley grain
US5846590A (en) * 1993-06-04 1998-12-08 Exavena Oy Method for enriching soluble dietary fibre
WO2002027011A2 (fr) * 2000-09-27 2002-04-04 The Governors Of The University Of Alberta Methodes de fractionnement de grains et produits obtenus
WO2002028201A1 (fr) * 2000-10-06 2002-04-11 Valtion Teknillinen Tutkimuskeskus Procede de production d'un produit d'avoine, d'une cereale d'avoine et d'un produit de grignotage produit selon ledit procede

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI85796C (fi) * 1989-01-06 1992-06-10 Alko Ab Oy Foerfarande foer framstaellning av en beta-glukananrikad spannmaolsfiber.
KR950002867B1 (ko) * 1991-08-09 1995-03-27 주식회사 진로 보리기울로부터 수용성 베타글루칸을 생산하는 방법 및 그 이용
AU760172B2 (en) * 1998-10-26 2003-05-08 Oatly Ab Method for the isolation of a beta-glucan composition from oats and products made therefrom

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5846590A (en) * 1993-06-04 1998-12-08 Exavena Oy Method for enriching soluble dietary fibre
US5725901A (en) * 1995-09-27 1998-03-10 Barkley Seeds, Inc. Long chained Beta glucan isolates derived from viscous barley grain
WO2002027011A2 (fr) * 2000-09-27 2002-04-04 The Governors Of The University Of Alberta Methodes de fractionnement de grains et produits obtenus
WO2002028201A1 (fr) * 2000-10-06 2002-04-11 Valtion Teknillinen Tutkimuskeskus Procede de production d'un produit d'avoine, d'une cereale d'avoine et d'un produit de grignotage produit selon ledit procede

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
T. KIMURA, T. SUGAHARA, M. GOTO: "Improvement of a Method for Production of Konnyaku Powder Using Ultrasonic Treatment", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 47, no. 8, 2000, pages 604 - 612, XP009032648 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10334870B2 (en) 2010-10-07 2019-07-02 Tropicana Products, Inc. Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products
WO2012074959A1 (fr) * 2010-11-30 2012-06-07 Tropicana Products, Inc. Fibre obtenue à partir de sous-produits de fruit ou de légume
US10667546B2 (en) 2013-02-15 2020-06-02 Pepsico, Inc. Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes
US10323263B2 (en) 2015-02-03 2019-06-18 Tate & Lyle Sweden Ab Methods for producing liquid compositions comprising β-glucan
WO2020025856A1 (fr) 2018-07-30 2020-02-06 Oy Karl Fazer Ab Procédé de préparation d'une base d'avoine liquide

Also Published As

Publication number Publication date
JP2006524994A (ja) 2006-11-09
CN1764672A (zh) 2006-04-26
CN100383165C (zh) 2008-04-23
AU2004224252A1 (en) 2004-10-07
NZ542619A (en) 2007-11-30
EP1615958A1 (fr) 2006-01-18

Similar Documents

Publication Publication Date Title
US7662418B2 (en) Preparation of high viscosity beta-glucan concentrates
Li et al. Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels
EP1007572B1 (fr) Isolement d'hemicellulose a partir de fibres de mais
AU643670B2 (en) Glucan dietary additives
US4927649A (en) Method of making a hemicellulose coated dietary fiber
US6835558B2 (en) Beta-glucan compositions and process therefore
AU2004202019B2 (en) Polysaccharide compositions and uses thereof
JP2004520058A (ja) 穀物のふすまの分画方法
EP1113868B1 (fr) Additifs alimentaires comprenant des hydrocolloides solubles et preparation de ceux-ci
EP0703733B1 (fr) Procede d'enrichissement d'une fibre alimentaire soluble
US6482430B1 (en) Improvements Relating To Bran Gels
WO2006069390A2 (fr) Compositions fibreuses hydrocolloidales digestibles a faible teneur en glucides
JP3243559B2 (ja) 大麦糠由来β−グルカンを主成分とする水溶性食物繊維の製造法
CA2658498C (fr) Procede de production de gomme glucidique
EP1615958A1 (fr) Preparation de concentres de beta-glucane a haute viscosite
WO2002030219A1 (fr) Fibres alimentaires et oligosaccharides issus du ginseng et procede de preparation associe
JPH0683652B2 (ja) 脂質代謝改善物及びその製造法
CN117186264A (zh) 一种绿色高效提取青稞β-葡聚糖的方法
US20080311243A1 (en) High Viscosity Beta Glucan Products And Methods of Preparation
EP1620470B1 (fr) Procede pour traiter une matiere vegetale
CA2423711A1 (fr) Preparation de concentres de beta-glucane de haute viscosite
JPH10276740A (ja) β−１，３−１，６グルカンを含む飲食物の製法
EP1599505B1 (fr) Procede de production d'un beta-1,3-glycane a proprietes ameliorees
JP2003169690A (ja) リグニン含有物抽出方法およびリグニンを用いた抗酸化剤
CN107691763A (zh) 一种麦麸的综合利用方法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 01043/MUMNP/2005

Country of ref document: IN

Ref document number: 1043/MUMNP/2005

Country of ref document: IN

Ref document number: 2004224252

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 2006504084

Country of ref document: JP

Ref document number: 542619

Country of ref document: NZ

WWE Wipo information: entry into national phase

Ref document number: 20048083070

Country of ref document: CN

ENP Entry into the national phase

Ref document number: 2004224252

Country of ref document: AU

Date of ref document: 20040319

Kind code of ref document: A

WWP Wipo information: published in national office

Ref document number: 2004224252

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 2004721785

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 2004721785

Country of ref document: EP