Evaluation of extracted β-glucan for use in food processing

Abstract

β-glucan is an important polymer that plays a dual role in the development of functional foods and in improving food processing applications. The aim of this work was to extract, purify, identify and characterize β-glucan from some microbial (S. cerevisiae and Arthrospira platensis) and cereal (barley and oat brans) sources. Oat bran extract gave the highest (p≤0.05) β-glucan concentration (64.65%). Extracted β-glucan from spirulina showed the highest (p≤0.05) protein and ash%. Cereal β-glucans showed FTIR - pattern different than those of microbial β-glucans especially in fingerprint region (Wavenumber 500 - 1500 cm-1). Microbial β-glucans showed one single endothermic peak by DSC-analysis, while those of cereal origin showed two endothermic peaks. Microbial β-glucans showed higher antioxidant activity rather than those of cereals. Yeast's β -glucan extract showed the highest (p≤0.05) water binding capacity at all pH values expect at pH 9, also it had the highest (p≤0.05) oil binding capacity (2.15 g oil/g extract). Spirulina's β-glucan extract showed the highest foaming capacity (589 to 771%) and the strongest foam stability (36.85 to 38.40%) at pH values 7 to 9. All tested β-glucans were able to build and held emulsion at pH-values 7 to 9 and failed to build emulsion at pH5. Overall, the findings highlight the potential of extracted β-glucans as promising functional ingredients for various food processing applications.