Effect of intensity and time ultrasound on yield and functional properties of extracted ß-glucan of oat flour

ß-glucans  are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gel-forming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost- effective which shortens the extraction time ,energy and solvent consumption compared to conventional methods..in this study the effect of intensity  and time  at four different powers (0, 200, 300, 400 w)  in three time (0, 3.5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional  properties of extracted ß-glucan.The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p<0.05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3.34%), solubility (75.67%) were observed at power 400w for 7 minutes, Also the highest recovery (52.04%), emulsion stability (69.06%), water retention capacity (13.21 g /g), compared to blank sample at power 300w  for 7 minutes . L* , a*and b* and were 76.66, 3.2, 3.2 respectively.