β-Glucan 추출에 미치는 온도, 용매 농도 및 pH의 영향 = Effect of Temperature, Solvent Concentration, and pH on the β-Glucan Extraction

국문 초록 (Abstract)

추출조건에 따른 귀리겨 ${\beta}$-glucan의 추출조건을 확립하기 위하여 추출온도($40{\sim}60^{\circ}C$), 추출용매의 에탄올 농도(0~20%) 및 pH(5~9)를 변수로 중심합성계획법으로 설계하여 ${\beta}$-glucan 추출특성을 조사하였다. 추출시간의 증가에 따라 ${\beta}$-glucan의 추출속도는 추출초기에 급격히 증가하였으나, 이후에는 완만하였다. 총괄물질전달계수는 $3.363{\sim}8.552{\times}10^{-6}cm/min$ 범위로 낮은 추출온도에서는 추출용매의 농도가 낮을수록, 높은 추출온도에서는 추출용매의 농도가 높을수록 증가하였지만 pH에 의한 영향은 적은 것으로 나타났다. 추출용매의 pH는 중성일 때보다 산성이나 알칼리성일 때 ${\beta}$-glucan의 추출량이 증가하였다. 추출조건에 따라서 ${\beta}$-glucan 수용액의 점도는 유의적인 차이를 보였으며, 총괄물질전달계수가 높을수록 crude ${\beta}$-glucan 수용액의 점도가 높게 나타났으며, 점도, 추출율 및 총괄물질전달계수의 상관관계를 분석한 결과, 각각의 요인들이 높은 양의 상관관계(p<0.01)를 나타내었다.

다국어 초록 (Multilingual Abstract)

This study investigated the effects of temperature, solvent concentration, and pH on the ${\beta}$-glucan extraction. Oat bran ${\beta}$-glucan was extracted with different extraction conditions, using various combinations of experiment factors, such as temperature (40, 45, 50, 55, and $60^{\circ}C$), ethanol concentration (0, 5, 10, 15, and 20%), and pH (5, 6, 7, 8, and 9). Under the various extraction conditions, ${\beta}$-glucan extraction rate and overall mass transfer coefficient of oat bran ${\beta}$-glucan, and viscosity of oat bran extracts were investigated. As increasing the extraction time, the extraction rate of ${\beta}$-glucan increased. The overall mass transfer coefficient of ${\beta}$-glucan ranged from $3.36{\times}10^{-6}$ to $8.55{\times}10^{-6}cm/min$, indicating the lowest at the extraction condition of $45^{\circ}C$, 15% and pH 8, and the highest at $50^{\circ}C$, 0% and pH 7. It was significantly greater with increasing extraction temperature and decreasing ethanol concentrations of extraction solvent, except for solvent pH. There were positive correlations among the overall mass transfer coefficient, the extraction rate of ${\beta}$-glucan, and the viscosity of extract.

참고문헌 (Reference)

1 Lee YT, "β-Glucan in barley and oats and their changes in solubility by processing" 39 : 482-487, 1996

2 Woodward JR, "Water-soluble (1→3,1→4)-β-D-glucans from barley (Hordeum vulgare) endosperm.Ⅳ. comparison of 40℃ and 65℃ soluble fractions" 8 : 85-97, 1988

3 Bhatty RS, "Total and acidsolubleβ-glucan content on hulless barley and its relationshipto acid-extract viscosity" 68 : 221-227, 1991

4 Forrest IS, "The mode of binding of β- glucans and pentosans in barley endosperm cell walls" 83 : 279-286, 1977

5 Fleming M, "Studies of the fine structure ofβ-D-glucans of barleys extracted at different temperatures" 57 : 15-23, 1977

6 Kwon YA, "Solubility and overall mass transfer coefficient of Omija (Schizandra chinensis) during hot water leaching" 3 : 238-242, 1999

7 Dawkins NL, "Oat gum and β-glucan extraction from oat bran and rolled oats: Temperature and pH effects" 58 : 562-566, 1993

8 Brunne BR, "Oat grain β-glucan content as affected by nitrogen level, location an year" 34 : 473-476, 1994

9 Miller SS, "Oat endosperm cell walls: Ⅰ. Isolation, composition, and comparison with other tissues" 72 : 421-427, 1995

10 Welch RW, "Kernel (1→3)(1→4)-β-D-glucan content of oat genotypes" 9 : 35-40, 1989

11 Chun JK, "Food Engineering" McGraw-Hill Press 2002

12 Lee KH, "Food Chemistry" Hyeugnseol Press 2002

13 Beer MU, "Extraction of oat gum from oat bran: Effects of process on yield, molecular weight distribution, viscosity and (1→3)(1→4)-β-D-glucan content of the gum" 73 : 58-62, 1996

14 Wood PJ, "Extraction of highviscosity gums from oats" 55 : 1038-1049, 1978

15 Bhatty RS, "Extraction and enrichment of (1→3, 1→4)-β- D-glucans from barley and oat brans" 70 : 73-77, 1993

16 Cochran WG, "Experimental Designs (2nd ed.)" John Whily & Sons Inc 1957

17 Izydorczyk MS, "Evidence of intermolucular interaction of β-glucans and arabinoxylanes" 41 : 417-420, 2000

18 Carr JM, "Enzymic determination of β-glucan in cereal-based food products" 67 : 226-229, 1990

19 McCleary BV, "Enzymatic quantification of (1→3)(1→4)-β-D-glucan in barley and malt" 91 : 285-295, 1985

20 Lee YS, "Effect of red pepper particle size on oleoresin extraction rate from red pepper" 6 : 263-267, 2002

21 Bamforth CW, "Barley β-glucans. The role in malting and brewing" 22-28, 1982

22 Aman P, "Analysis of total and insoluble mixed-linked (1→3),(1→4)-β-D-glucans in barley and oats" 35 : 704-709, 1987

23 Genc H, "Analysis of mixedlinked(1→3),(1→4)-β-D-glucans in cereal grains fromTurkey" 73 : 221-224, 2001