Functional Properties of Beta-Glucan Gum from Khao Dawk Mali 105 Rice Bran by Non-Enzymatic and Enzymatic Extractions for Healthy Food Industry
Abstract
Beta-glucans obtained from bran and starchy cereals, are soluble dietary fiber that have been used in health products as a diet food. Rice bran is a kind of cereal that contained high dietary fiber, thus it able to use as raw material for beta-glucan extraction which is another choice for its recycling. Therefore, this research is aim to compare yields, structures and functional properties of beta-glucan gum from Khao dawk mali 105 rice bran by non-enzymatic (RBGNE) and enzymatic (RBGE) extractions. Results showed that appearance of RBGNE is mix of coarse white and light brown powder whereas RBGNE is fine white powder. Yield and total beta-glucan contents of RBGNE is 1,018.90±13.32mg/100 g rice bran and 20.48±0.38 mg/kg rice bran, respectively that is higher than such of RBGE is 114.80±1.19 mg/100 g rice bran and 1.63±0.00 mg/kg rice bran, respectively. Sugar compositions of beta-glucan structure after hydrolysis of RBGNE and RBGE by lichenase analyzed using HPLC were 1,3:1,4-beta-gluco-tetraose (G4) and 1,3:1,4-beta-gluco-triose (G3), also found in other cereal beta-glucans. The enzymatic extraction of beta-glucan might be help to remove some carbohydrates affecting on difference functional properties of RBGNE and RBGE (p<0.05). The solubility of RBGE is higher than RBGNE whereas the whippability and water binding capacity of RBGNE are higher than RBGE. The data revealed that the non-enzymatic extraction may be better method for food industrial application than enzymatic extraction. Keywords : functional property ; beta-glucan gum ; rice bran ; extraction ; healthy food industryReferences
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Du, L., Zhang, X., Wang, C., & Xiao, D. (2012). Preparation of water soluble yeast glucan by four kinds of solubilizing processes. Engineering, 5, 184–188.
Gamel, T.H., Aldel-Aal, EI-S.M., Ames, N.P., Duss, R.D., & Tosh, S.M. (2014). Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement. Journal of Cereal Science, 59(1), 33–40.
Ghotra, B.S., Vasanthan, T., & Temelli, F. (2008). Structural characterization of barley β-glucan extracted using a novel fractionation technique. Food Research International, 41(10), 957–963.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Kakesh, B.S., Mahmoudzadeh, M., & Fonood, R.K. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT - Food Science and Technology, 62(2), 1192–1197.
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Johansson, L., Virkki, L., Maunu, S., Lehto, M., Ekholm, P., & Varo, P. (2000). Structural characterization of water soluble β-glucan of oat bran. Carbohydrate Polymers, 42, 143–148.
Jung, T.-D., Shin, G.-H., Kim, J.-M., Choi, S.-I., Lee, J.-H., Lee, S.J., Park, S.J., Woo, K.S., Oh, S.K., & Lee, O.-H. (2017). Comparative analysis of -oryzanol, β-glucan, total phenolic content and antioxidant activity in fermented rice bran of different varieties. Nutrients, 9(6), 571.
Kaur, R., Sharma, M., Ji, D., Xu, M., & Agyei, D. (2019). Structural features, modification, and functionalities
of beta-glucan. Fibers, 8(1), 1–29.
Kofuji, K., Aoki, A., Tsubaki, K., Konishi, M., Isobe, T., & Murata. Y. (2012). Antioxidant activity of β-glucan. International Scholarly Research Network, 1–5.
Koto, S. (2017). In-season rice cultivars: Annual report for the year 2016-17 about plants production situation at district level. Retrieved July 20, 2018, from http://www.production2.doae.go.th/ (in Thai)
Lazaridou, A., & Biliaderis, C.G. (2007). Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46(2), 101–118.
Li, W., Cui, S.W., & Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-d-glucans. Carbohydrate Polymers, 63(3), 408-416.
McCleary, B.V., & Glennie-Holmes, M. (1985). Enzymic quantification of oat (13)(14)-β-d-glucan in barley and malt. Journal of Institute of Brewing, 91(5), 285–295.
Megazyme International Ireland. (2011). β-Glucan assay kit (mixed linkage). Retrieved March 10, 2017, from https://www.megazyme.com/documents/Booklet/K-BGLU_DATA.pdf
Nagendra Prasad, M.N., Sanjay, K.R., Shravya Khatokar, M., Vismaya, M.N., & Nanjunda Swamy, S. (2011). Health benefits of rice bran - A review. Journal of Nutrition and Food Science, 1(3), 1–7.
Natcha, P., Chakree, T., & Chutha, T.Y. (2017). Enzymatic hydrolysis on protein and β-glucan content of Sang-yod rice bran hydrolysates and their anti-inflammatory activity on raw 264.7 cells. Functional Foods in Health and Disease, 7(12), 958–971.
Nikoofar, E., Hojjatoleslamy, M., Shakerian, A., Molavi, H., & Shariaty, M.A. (2013). Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt. International Journal of Farming and Allied Sciences, 2(20), 790–796.
Petersen, B.O., Olsen, O., Beeren, S.R., Hindsgaul, O., & Meier, S. (2013). Monitoring pathways of β-glucan degradation by enzyme mixtures in situ. Carbohydrate Research, 368, 47–51.
Phuwadolpaisarn, P. (2016). The influence of conditions on beta-glucan extraction from Thai rice bran cultivars and their biological properties. In Proceedings of 95th The IIER International Conference. (pp.1–6). Japan: Semantic Scholar.
Ren, Y., Xie, H., Liu, L., Jia, D., Yao, K., & Chi Y. (2018). Processing and prebiotics characteristics of β-glucan extract from Highland barley. Applied Sciences, 8, 1481.
Rungsardthong, V. (1999). The extraction of beta-glucan, the ingredient used in functional food, from rice bran. [Research Report] Department of Agro-Industrial Technology, King Mongkut’s University of Technology North Bangkok. (in Thai)
Sarteshnizi, R.A., Hosseini, H., Khosroshahi, N.K., Shahraz, F., Khanegha, A.M., Kamran, M., Komeili, R., & Chiavaro, E. (2017). Effect of resistant starch and β-glucan combination on oxidative stability, frying performance, microbial count and shelf life of prebiotic sausage during refrigerated storage. Food Technology and Biotechnology, 55(4), 475–482.
Sofi, S.A., Singh, J., & Rafiq, S. (2017). β-Glucan and functionality: A review. ECronicon open access, 10(2),
67–74.
Thai Rice Exporters Association. (2018). NEW: Price of export milled rice cultivars. Retrieved May 23, 2019, from http://www.thairiceexporters.or.th (in Thai)
Thava, V., & Feral, T. (2008). Grain fractionation technologies for cereal beta-glucan concentration. Food Research International, 41, 876–881.
Zhu, F., Du, B., & Xu, B. (2016). A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids, 52, 275–288.
Ahmad, A., & Khalid, N. (2018). Dietary fibers in modern food production: A special perspective with β-
glucans. In A.M. Grumezescu, & A.M. Holban (Eds.), Biopolymers for Food Design. (pp.125–156). United Kingdom: Academic Press.
Alauddina, M., Islama, J., Shirakawaa, H., Koseki, T., Ardiansyahc, & Komai, M. (2017). Rice bran as a functional food: An overview of the conversion of rice bran into a superfood/functional food. In. V. Y. Waisundara, & N. Shiomi (Eds.), Superfood and Functional Food - An Overview of Their Processing and Utilization.
(pp. 291–305). London: InTechOpen.
AOAC (Association of Official Analytical Chemists). (2000). Official Method of Analysis (17th ed.). Washington, DC: AOAC.
Bender, D., Schmatz, M., Novalin, S., Nemeth, R., Chrysanthopoulou, F., Tömösközi, S., Török, K., Schoenlechner, R., & D’Amico, S. (2017). Chemical and rheological characterization of arabinoxylan isolates from rye bran. Chemical and Biological Technologies in Agriculture, 4, 1–8.
Du, L., Zhang, X., Wang, C., & Xiao, D. (2012). Preparation of water soluble yeast glucan by four kinds of solubilizing processes. Engineering, 5, 184–188.
Gamel, T.H., Aldel-Aal, EI-S.M., Ames, N.P., Duss, R.D., & Tosh, S.M. (2014). Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement. Journal of Cereal Science, 59(1), 33–40.
Ghotra, B.S., Vasanthan, T., & Temelli, F. (2008). Structural characterization of barley β-glucan extracted using a novel fractionation technique. Food Research International, 41(10), 957–963.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Kakesh, B.S., Mahmoudzadeh, M., & Fonood, R.K. (2015). Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage. LWT - Food Science and Technology, 62(2), 1192–1197.
Henderson, A.J., Ollila, C.A., Kumar, A., Borresen, E.C., Raina, K., Agarwal, R., & Ryan, E.P. (2012). Chemopreventive properties of dietary rice bran: Current status and future prospects. Advances in Nutrition, 3(5), 643–653.
Inglett, G.E., Carriere, C.J., Maneepun, S., & Tungtrakul, P. (2004). A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods. International Journal of Food Science and Technology, 39(1), 1–10.
Johansson, L., Virkki, L., Maunu, S., Lehto, M., Ekholm, P., & Varo, P. (2000). Structural characterization of water soluble β-glucan of oat bran. Carbohydrate Polymers, 42, 143–148.
Jung, T.-D., Shin, G.-H., Kim, J.-M., Choi, S.-I., Lee, J.-H., Lee, S.J., Park, S.J., Woo, K.S., Oh, S.K., & Lee, O.-H. (2017). Comparative analysis of -oryzanol, β-glucan, total phenolic content and antioxidant activity in fermented rice bran of different varieties. Nutrients, 9(6), 571.
Kaur, R., Sharma, M., Ji, D., Xu, M., & Agyei, D. (2019). Structural features, modification, and functionalities
of beta-glucan. Fibers, 8(1), 1–29.
Kofuji, K., Aoki, A., Tsubaki, K., Konishi, M., Isobe, T., & Murata. Y. (2012). Antioxidant activity of β-glucan. International Scholarly Research Network, 1–5.
Koto, S. (2017). In-season rice cultivars: Annual report for the year 2016-17 about plants production situation at district level. Retrieved July 20, 2018, from http://www.production2.doae.go.th/ (in Thai)
Lazaridou, A., & Biliaderis, C.G. (2007). Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46(2), 101–118.
Li, W., Cui, S.W., & Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-d-glucans. Carbohydrate Polymers, 63(3), 408-416.
McCleary, B.V., & Glennie-Holmes, M. (1985). Enzymic quantification of oat (13)(14)-β-d-glucan in barley and malt. Journal of Institute of Brewing, 91(5), 285–295.
Megazyme International Ireland. (2011). β-Glucan assay kit (mixed linkage). Retrieved March 10, 2017, from https://www.megazyme.com/documents/Booklet/K-BGLU_DATA.pdf
Nagendra Prasad, M.N., Sanjay, K.R., Shravya Khatokar, M., Vismaya, M.N., & Nanjunda Swamy, S. (2011). Health benefits of rice bran - A review. Journal of Nutrition and Food Science, 1(3), 1–7.
Natcha, P., Chakree, T., & Chutha, T.Y. (2017). Enzymatic hydrolysis on protein and β-glucan content of Sang-yod rice bran hydrolysates and their anti-inflammatory activity on raw 264.7 cells. Functional Foods in Health and Disease, 7(12), 958–971.
Nikoofar, E., Hojjatoleslamy, M., Shakerian, A., Molavi, H., & Shariaty, M.A. (2013). Surveying the effect of oat beta glucan as a fat replacer on rheological and physicochemical characteristics of non fat set yoghurt. International Journal of Farming and Allied Sciences, 2(20), 790–796.
Petersen, B.O., Olsen, O., Beeren, S.R., Hindsgaul, O., & Meier, S. (2013). Monitoring pathways of β-glucan degradation by enzyme mixtures in situ. Carbohydrate Research, 368, 47–51.
Phuwadolpaisarn, P. (2016). The influence of conditions on beta-glucan extraction from Thai rice bran cultivars and their biological properties. In Proceedings of 95th The IIER International Conference. (pp.1–6). Japan: Semantic Scholar.
Ren, Y., Xie, H., Liu, L., Jia, D., Yao, K., & Chi Y. (2018). Processing and prebiotics characteristics of β-glucan extract from Highland barley. Applied Sciences, 8, 1481.
Rungsardthong, V. (1999). The extraction of beta-glucan, the ingredient used in functional food, from rice bran. [Research Report] Department of Agro-Industrial Technology, King Mongkut’s University of Technology North Bangkok. (in Thai)
Sarteshnizi, R.A., Hosseini, H., Khosroshahi, N.K., Shahraz, F., Khanegha, A.M., Kamran, M., Komeili, R., & Chiavaro, E. (2017). Effect of resistant starch and β-glucan combination on oxidative stability, frying performance, microbial count and shelf life of prebiotic sausage during refrigerated storage. Food Technology and Biotechnology, 55(4), 475–482.
Sofi, S.A., Singh, J., & Rafiq, S. (2017). β-Glucan and functionality: A review. ECronicon open access, 10(2),
67–74.
Thai Rice Exporters Association. (2018). NEW: Price of export milled rice cultivars. Retrieved May 23, 2019, from http://www.thairiceexporters.or.th (in Thai)
Thava, V., & Feral, T. (2008). Grain fractionation technologies for cereal beta-glucan concentration. Food Research International, 41, 876–881.
Zhu, F., Du, B., & Xu, B. (2016). A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids, 52, 275–288.
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2021-05-05
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