Journal of Food Science and Biotechnology
Abstract
[Objective ] This study aims to characterize the structure and investigate the solution properties of oat β-glucan (OBG ).[Method ] Two soluble OBGs with different weigh-average molecular weights (Mw),number-average molar weights (Mn),and peak molecular weights (Mp) were prepared by hot water extraction and ethanol classification.The structures and solution properties were characterized by Fourier-transform infrared spectroscopy (FT-IR ),nuclear magnetic resonance (NMR ),X-ray diffraction (XRD ),scanning electron microscopy (SEM ),high performance size exclusion chromatography coupled with multi-angle laser light scattering (HPSEC-MALLS ),and rheology.[Result ] OBG- 1 and OBG- 2 showed the Mw of 80.73×104 g/mol and 8.05×104 g/mol,the yields of (4.86±0.55)% and (3.32±0.31)%,and the purity of (94.21±0.17)% and (90.43±0.34)%,respectively.Both OBG- 1 and OBG- 2 were fibrous glucans composed of β-D-glucopyranose molecules linked by β-(1,3)-glycosidic and β-(1,4)-glycosidic bonds.OBG- 1 contained more cellotriose and cellotetrose and had a smoother surface than OBG- 2.In the aqueous solution,OBG- 1 exhibited high viscosity and gel properties.[Conclusion ] The method combining multiple instruments to characterize the structure and solution properties of OBG is more reliable than single characterization methods,providing a reference for the research on the activity and physiological functions of OBG.
Publication Date
7-15-2025
First Page
94
Last Page
102
DOI
10.12441/spyswjs.20230402001
Recommended Citation
ZHANG, Hongli; SHI, Yaning; and MIAO, Ming
(2025)
"Structural and Solution Property Characterization of Oat β-Glucans,"
Journal of Food Science and Biotechnology: Vol. 44:
Iss.
7, Article 10.
DOI: 10.12441/spyswjs.20230402001
Available at:
https://spsw.spyswjs.cnjournals.com/journal/vol44/iss7/10
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