Extraction of #223;-glucan from oat and its interaction with.pdfVIP

Pakistan Journal of Nutrition 8 (9): 1486-1492, 2009 ISSN 1680-5194 © Asian Network for Scientific Information, 2009 Extraction of ß-glucan from Oat and its Interaction with Glucose and Lipoprotein Profile 1 2 2 3 Asif Ahmad , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz 1Department of Food Science and Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan 2 National Institute of Food Science and Technology, 3 Institute of Animal Nutrition and Feed Technology, University of Agriculture Faisalabad, Pakistan Abstract: ß-glucan was extracted and purified from oat, at various temperature and pH levels. Response surface methodology was applied to optimize the temperature and pH for extraction of ß-glucan gum pellets. Higher temperatures and neutral pH appeared to increase the yield of gum pellet and recovery of ß-glucan in extracted gum pellets. An extraction temperature of 50°C with a pH 7 was proved effective in removal of more of the impurities from the gum pellet. All the treatments extracted higher amounts of SDF (74.11- 76.85%) and TDF (86.71-91.03%) in the extracted gum pellets. However, soluble dietary fiber and total dietary fiber content of gum pellets declined with increase in pH of extrcation medium. Serum glucose, total cholesterol, triglycerides and LDL cholesterol of albino rats decline with administration of increased doses of gum pellet extracted at temperature of 50°C with a pH 7. Incorporation of this gum pellet