Abstract
The acid and enzymatic hydrolyses of oat β-glucan were compared for commercial oat β-glucan and β-glucan isolated from oat grain and oat bran. The resulting mono- and oligosaccharides were analysed by high-performance anion-exchange chromatography, combined with pulsed amperometric detection. The acid hydrolysis was studied with HCl, TFA and H 2SO 4 at two concentrations, with three durations of hydrolysis and at three temperatures. Under the mildest acid conditions (37 °C and pH 1, corresponding to those in the human stomach) no degradation of β-glucan was observed with HCl over a 12 h period. At 120 °C, total hydrolysis to glucose occurred with high-concentration acids. Total recovery was also achieved with lichenase hydrolysis. Hydrolysis, with lichenase and β-glucosidase together, produced glucose, which was analysed spectrophotometrically according to the AOAC 995.16 method. Since the results with the original method were not satisfactory, the method was further modified to determine the best conditions for samples with high β-glucan content and poor solubility.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
