Jantason Natcha, Suphantharika Manop, Wipatanawin Angkana, Chansong Suwan, Payongsri Panwajee
School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Foods. 2024 Jan 29;13(3):440. doi: 10.3390/foods13030440.
Brewers' spent grains (BSG) are the major byproduct of the brewing industry. Recently, it has been found that β-glucan, which can be used as a food supplement, can be extracted from BSG and offers the greatest added value. This study aimed to investigate the effects of temperature (45-90 °C) and time (30-120 min) on β-glucan extraction efficiency when using hot water extraction. β-glucan was precipitated upon 80% ethanol addition. The chemical compositions were examined. The highest β-glucan concentration and yield were obtained at a temperature and time of 60 °C and 90 min, respectively. The functional properties of the extracted β-glucan were analyzed and compared with other commercial stabilizers such as sodium carboxymethyl cellulose (CMC), xanthan gum, gum arabic, and oat β-glucan. All stabilizers exhibited non-Newtonian flow behavior, except for gum arabic, which exhibited Newtonian flow behavior. The water holding capacity of BSG β-glucan was 6.82 g/g and the creaming index of the emulsions stabilized with BSG β-glucan was 89.05%. BSG β-glucan improved the color and stability of orange juice by reducing the precipitation of orange pulp. This study illustrated that BSG β-glucan can be used as a stabilizer and viscosity enhancer in foods, depending on the concentration, which can be applied to a variety of foods.
啤酒糟是啤酒酿造工业的主要副产品。最近，人们发现可以从啤酒糟中提取用作食品补充剂的β-葡聚糖，其附加值最高。本研究旨在探讨热水提取时温度（45 - 90°C）和时间（30 - 120分钟）对β-葡聚糖提取效率的影响。添加80%乙醇后β-葡聚糖沉淀析出。对化学成分进行了检测。分别在温度60°C和时间90分钟时获得了最高的β-葡聚糖浓度和产率。对提取的β-葡聚糖的功能特性进行了分析，并与其他商业稳定剂如羧甲基纤维素钠（CMC）、黄原胶、阿拉伯胶和燕麦β-葡聚糖进行了比较。除阿拉伯胶表现出牛顿流体行为外，所有稳定剂均表现出非牛顿流体行为。啤酒糟β-葡聚糖的持水能力为6.82 g/g，用啤酒糟β-葡聚糖稳定的乳液的乳析指数为89.05%。啤酒糟β-葡聚糖通过减少橙汁果肉的沉淀改善了橙汁的色泽和稳定性。本研究表明，啤酒糟β-葡聚糖可根据浓度用作食品中的稳定剂和增稠剂，可应用于多种食品。
