Naslov
Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran

Autori
Vrana Špoljarić, Ivna ; Smerdel, Bojana ; Čukelj, Nikolina ; Dujmić, Filip ; Brnčić, Mladen ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Jukić, Marko - Osijek : Grafika Osijek, 2013, 76-76

Skup
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 = Brašno-Kruh’13"

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ultrasonic bath; extraction; barley; β-glucan

Sažetak
The major component of soluble dietary fiber from cereal grains especially from barley are composed of mixed linkage (1→3) (1→4) β-glucan and they are mainly located in the cell walls of cereal. In this research, barley bran was used as a source for β-glucan extraction. For this purpose two different technique of extraction were used: mechanical-water and ultrasound bath assisted extraction. The effect of temperature, extraction time and amplitude has been studied for ultrasound bath assisted extraction. Water assisted extraction took 2 hours with ethanol pretreatment (inactivation of β-glucosidase) while application of ultrasonic bath (37 kHz) extraction took between 7 and 23 minutes without ethanol pretreatment. Conventional mechanical-water extraction resulted with lowest amount of extracted β-glucan (BGE=0.4200 g/100g) and extraction yield (Y1=27.11%). Extraction yield and extracted β-glucan for ultrasound bath assisted extraction was in the range of 48.70-98.52 % and 0.7546-1.5267 g/100 g, respectively. For ultrasound assisted extraction temperature and amplitude showed a strong influence on extraction process. The best extraction yield (98.52 % and 98.14%) were observed on 45 °C by application of 63 and 97 % of amplitude. Also, all studied cases with application of ultrasound bath assisted extraction resulted with 1.80-3.63 time higher extraction yield (Y2) than conventional mechanical water extraction.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je financiran od strane Hrvatske zaklade za znanost u sklopu projekta "Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine"(09.01/279).

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