Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran
Joanna Harasym , Dominika Suchecka , Joanna Gromadzka-Ostrowska
AbstractAn 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.
|Journal series||Journal of Cereal Science, ISSN 0733-5210, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Oat beta-glucan, Pilot plant, Low molecular weight, Freeze-milling|
|Publication indicators||= 17; = 16; : 2015 = 1.359; : 2015 = 2.402 (2) - 2015=2.699 (5)|
|Citation count*||14 (2020-08-03)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.