Enzymative production of b-glucan concentrates from secondary food resources

The purpose of the study is to obtain a concentrate of β-glucan from oat bran for its further use in the production of functional foods. Promising sources of β-glucan (for further use in the food industry) include cereals (barley, oats and wheat). The increase in popularity of cereal crops is due to the high content of soluble branched non-starchy polysaccharides, from which β-glucan is obtained. When studying β-glucan extraction technologies, it was found that a significant obstacle to the effective use of β-glucans as immunomodulatory and radioprotective additives is the rate at which they are absorbed in the human body. Naturally occurring β-glucans contain cross-linked polymers of basic glucose units and are considered to be very large molecules. At the same time, β-glucans can be both soluble in water and insoluble, resistant to acids. Soluble β-glucans are more physiologically active than insoluble ones. In order to remove the fatty phase, which contributes to the occurrence of rancidity during storage, at the preliminary stage, the raw material was additionally treated with 50 % ethanol. The presented technology using the enzyme preparation Saczyme®Yield (Novozymes, Denmark) makes it possible to increase the yield of water-soluble β-glucan due to the destruction of starch and partial hydrolysis of cellulose. Studies devoted to the selection of optimal drug dosage parameters and exposure time showed that at a temperature of 60 С, a time duration of 60 minutes, a hydromodulus of 1:5, a drug dosage of 70 units/g, it is possible to extract 60 ± 1 g of β concentrate from 100 g of oat bran -glucan.