PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION

ABSTRACT 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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Sandra Milena VASQUEZ- MEJIA, Alicia de FRANCISCO, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
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/ca14123ecd1c4324845b8d29c21c55bc
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ca14123ecd1c4324845b8d29c21c55bc
record_format	dspace
spelling	oai:doaj.org-article:ca14123ecd1c4324845b8d29c21c55bc2021-12-02T10:39:26ZPHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION0121-400410.17533/udea.vitae.v25n1a04https://doaj.org/article/ca14123ecd1c4324845b8d29c21c55bchttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042018000100026&lng=en&tlng=enhttps://doaj.org/toc/0121-4004ABSTRACT 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 FRANCISCOPedro Luiz MANIQUE BARRETOBruna MATTIONIAndré Wüst ZIBETTILuciano MOLOGNONIHeitor DAGUERUniversidad de AntioquiaarticleSoluble fibershealthy foodpseudoplastic behaviorviscositymolecular mass.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1, Pp 26-36
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 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	ABSTRACT 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 Pedro Luiz MANIQUE BARRETO Bruna MATTIONI André Wüst ZIBETTI Luciano MOLOGNONI Heitor DAGUER
author_facet	Sandra Milena VASQUEZ- MEJIA Alicia de FRANCISCO 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
url	https://doaj.org/article/ca14123ecd1c4324845b8d29c21c55bc
work_keys_str_mv	AT sandramilenavasquezmejia physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT aliciadefrancisco physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT pedroluizmaniquebarreto physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT brunamattioni physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT andrewustzibetti physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT lucianomolognoni physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification AT heitordaguer physicochemicalcomparisonofcommercialvsextractedbglucansandstructuralcharacterizationafterenzymaticpurification
_version_	1718396909534576640

PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION

Ejemplares similares