Enzymatic extraction of β-glucan from barley

The aim of the study is to identify the optimal parameters of enzymatic processing of raw materials in order to extract β-glucan and to assess the potential for use in the production of whipped confectionery masses. One of the key points of the study is the isolation and analysis of the chemical composition of crystals containing β-glucan. Barley was chosen as one of the potential sources of this polysaccharide. The barley variety Chelyabinsky 99 was selected for the study due to its wide application in the food and brewing industries. Standard research methods were used to isolate β-glucan. Heat-resistant α-amylases were used in combination with proteolytic enzymes, which ensured "soft" extraction of β-glucan from bar-ley. The β-glucan crystals obtained by enzyme treatment were white with a yellow tint. Analysis of the chemical composition of the crystals revealed the presence of foreign impurities, mainly insoluble dietary fiber (13.8 %), as well as a protein component (4.88 %). The basis of the crystals is β-glucan (77.6 %). The obtained β-glucan crystals are odorless and have a neutral taste, which opens up broad prospects for use in the technology of whipped confectionery masses. However, it should be noted that the term "soluble dietary fiber" covers a wide range of chemical compounds, and not just β-glucan. For a more accurate de-termination of the β-glucan content in the obtained crystals, additional studies beyond the scope of this study will be required. This will allow a more in-depth and detailed study of the characteristics of the ob-tained product and its potential applications in the food industry, as well as identify possible ways to opti-mize the production process.