Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification

Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purif...

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Autores principales:	Sandra Milena VASQUEZ MEJIA, Alicia DE FRANCISCO DE CASOS, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2018
Materias:	Soluble fibers healthy food pseudoplastic behavior viscosity molecular mass Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/bddd4775b0eb4d559f31d2e1371d0672
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spelling	oai:doaj.org-article:bddd4775b0eb4d559f31d2e1371d06722021-11-19T04:08:57ZPhysicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification0121-40042145-2660https://doaj.org/article/bddd4775b0eb4d559f31d2e1371d06722018-06-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/330163https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PβG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CβG-A and CβG-B showed a low content of β-glucans. Finally, CβG-C presented the best physicochemical and rheological properties for its subsequent application in food. Sandra Milena VASQUEZ MEJIAAlicia DE FRANCISCO DE CASOSPedro Luiz MANIQUE BARRETOBruna MATTIONIAndré Wüst ZIBETTILuciano MOLOGNONIHeitor DAGUERUniversidad de AntioquiaarticleSoluble fibershealthy foodpseudoplastic behaviorviscositymolecular massFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Soluble fibers healthy food pseudoplastic behavior viscosity molecular mass Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Soluble fibers healthy food pseudoplastic behavior viscosity molecular mass Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Sandra Milena VASQUEZ MEJIA Alicia DE FRANCISCO DE CASOS Pedro Luiz MANIQUE BARRETO Bruna MATTIONI André Wüst ZIBETTI Luciano MOLOGNONI Heitor DAGUER Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
description	Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PβG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CβG-A and CβG-B showed a low content of β-glucans. Finally, CβG-C presented the best physicochemical and rheological properties for its subsequent application in food.
format	article
author	Sandra Milena VASQUEZ MEJIA Alicia DE FRANCISCO DE CASOS Pedro Luiz MANIQUE BARRETO Bruna MATTIONI André Wüst ZIBETTI Luciano MOLOGNONI Heitor DAGUER
author_facet	Sandra Milena VASQUEZ MEJIA Alicia DE FRANCISCO DE CASOS Pedro Luiz MANIQUE BARRETO Bruna MATTIONI André Wüst ZIBETTI Luciano MOLOGNONI Heitor DAGUER
author_sort	Sandra Milena VASQUEZ MEJIA
title	Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
title_short	Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
title_full	Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
title_fullStr	Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
title_full_unstemmed	Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
title_sort	physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
publisher	Universidad de Antioquia
publishDate	2018
url	https://doaj.org/article/bddd4775b0eb4d559f31d2e1371d0672
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Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification

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