Abstract
The Homopolysaccharide called beta-glucan was extracted from different sources, microbial source (baking yeast) and vegetable source (brown barley bran) using the classical and hot water methods respectively. Results showed that the higher yield contents of β-glucan, which reached 5.95 % and 5.08 % were found in the baker’s yeast of Turkish origin and barley bran respectively, The β-glucan was analyzed by Fourier transform infrared spectroscopy (FT-IR) and the result confirmed that the extracted glucan showed a high degree of similarity and purity as compared with the standard, The antioxidant activity, reducing power, chelating of ferrous iron, scavenging of hydrogen peroxide of extracted β-glucan samples at different concentrations were studied (0.1, 0.3, 0.5, 0.7, 0.9 and 1)%, it was observed that the activity was different according to the source and concentration also the efficacy of the extracted β-glucan from the barley bran as an antioxidant higher than the yeast. The β-glucan was added to the fish patties at different ratios (0, 0.1, 0.3, 0.5 and 1)%, and storage patties at 4 C° for 14 days, studied some physicochemical tests for manufactured fish patties , the results showed that values of peroxide, acid value and percentage of free fatty acids of the patties treated with β-glucan were higher than barley bran β-glucan.
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