The effect of hydrothermal processing on physicochemical and functional of oat β-glucan

In this study, to extract beta-glucan from oats by hot water extraction method, after milling, we put it into hydrothermal process by autoclave, at three different temperatures of 106, 120 and 130 degrees Celsius in two different time (10 minutes and 20 minutes) intervals, to measure influence of time and temperature in physiochemical and functional properties of beta-glucan. The extraction process of β-glucan was accomplished by hydro extraction. The reason for choosing this extraction method was due to the higher purity of β-glucan and also has higher quality. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, SEM and FTIR were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 106°Ϲ in 20 minutes, had the highest emulsifier capacity at 120°Ϲ in 20 minutes (17.35%), and the highest emulsion stability at 106°Ϲ in 20 minute (19.71%), and also the highest rate of water absorption at 120°Ϲ in 10 minutes, which was 1.95%. In analyzing microstructure by Scanning Electron Microscope, it was observed that whatever the time and temperature has been increased, the b-glucan tissue would be spongy. Finally, identifying factors of the oats b- glucan by FTIR has shown in different treatments.