EXTRACTION OF BETA-GLUCAN FROM CEREALS

摘要

A process for the extraction of f3-glucan from cereal including the steps of: (a) heating cereal including about 5% to about 30% by weight water at a temperature between about 50 and about 150 °C, and maintaining the water content of the cereal above about 5% by weight, for a time sufficient to deactivate enzymes in the cereal capable of starch hydrolysis; 10 (b) adding water to the cereal to form a slurry of an aqueous solution of f3-glucan and a solid residue; and (c) separating the aqueous solution from the solid residue.