Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran

Joanna Harasym , Dominika Suchecka , Joanna Gromadzka-Ostrowska


An effect of freeze-milling on processing properties of beta-glucan oat bran has been evaluated. A comparison with existing, patented methods of high molecular weight oat beta-glucan has been carried out. The new method employs raw material pre-treatment with freezing and milling in a hammer mill, resulting in significant reduction of particle size – 89% was between 80 and 50 μm in comparison with initial material when 79% were between 250 and 200 μm. Reduction of particle size also improved some process parameters of extraction technology – 30% improvement in fat removal during first stage of beta-glucan recovery was observed. The achieved pilot plant yield of product containing beta-glucan extraction was 64,03%, purity (ie. beta-glucan content), of achieved product was 84,4% and average molecular weight was about 69,500 g/mol.
Author Joanna Harasym (EaE / IChaFT / KBŻ)
Joanna Harasym,,
- Katedra Biotechnologii Żywności
, Dominika Suchecka - Warsaw University of Life Sciences (SGGW)
Dominika Suchecka,,
, Joanna Gromadzka-Ostrowska - Warsaw University of Life Sciences (SGGW)
Joanna Gromadzka-Ostrowska,,
Journal seriesJournal of Cereal Science, ISSN 0733-5210, (A 35 pkt)
Issue year2015
Publication size in sheets0.5
Keywords in EnglishOat beta-glucan, Pilot plant, Low molecular weight, Freeze-milling
ASJC Classification1303 Biochemistry; 1106 Food Science
URL http://www.sciencedirect.com/science/article/pii/S0733521014002070
Languageen angielski
Score (nominal)35
Score sourcejournalList
Publication indicators Scopus Citations = 17; WoS Citations = 16; Scopus SNIP (Source Normalised Impact per Paper): 2015 = 1.359; WoS Impact Factor: 2015 = 2.402 (2) - 2015=2.699 (5)
Citation count*14 (2020-08-03)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.