Effects of extraction factors on molecular weight of oat β-glucan
Molecular weight of oat beta-glucan varies with extraction factors and is related to its viscosity,which affects its physiological functions.Water was used as the solvent to extract β-glucan from oat powder,and the effects of different extraction factors on molecular weight of oat beta-glucan were investigated by using gel chromatography.The results showed that the molecular weight of isolated oat β-glucan ranged from 3.64× 104 to 1.67 ×106.The extraction conditions for high molecular weight β-glucan from oat were: the enzyme deactivation temperature should be around 140 ℃;duration for defatting should no less than 10 min,the pH should be 11 and extracting temperature should be around 80 ℃.The flour-to-water ratio should be 1∶12,the extracting duration should no less than 1 h.