Table of Contents
International Journal of Carbohydrate Chemistry
Volume 2016 (2016), Article ID 2189837, 6 pages
http://dx.doi.org/10.1155/2016/2189837
Research Article

Dissolution of (1-3),(1-4)-β-Glucans in Pressurized Hot Water: Quantitative Assessment of the Degradation and the Effective Extraction

Departamento de Ingeniería Química y TMA, Escuela de Ingenierías Industriales, Universidad de Valladolid, Calle Doctor Mergelina s/n, 47011 Valladolid, Spain

Received 19 March 2016; Accepted 3 May 2016

Academic Editor: Robert J. Linhardt

Copyright © 2016 Óscar Benito-Román et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The purpose of this work was to study the behavior of (1-3)(1-4)-β-D-glucan in pressurized hot water. For this purpose, solid β-glucan (450 kDa) was put in water and heated at different temperatures (120, 150, and 170°C) for different times (5 to 360 minutes). At 120°C it was found that the highest soluble β-glucan concentration was measured after 60 minutes; at 150 and 170°C optimal times were 45 and 20 minutes, respectively. The maximum amount of β-glucan dissolved in each of the optimal conditions was 1.5, 2.2, and 2.0 g/L, respectively. Under those conditions an important reduction was observed in the molecular weight: at 120°C and 60 min it was 63 kDa; at 150°C and 45 min it was reduced down to 8 kDa; and at 170°C and 20 min it was only 7 kDa. Besides this reduction in the MW some hydrolysis products, such as glucose and HMF, were observed. These results revealed the convenience of using PHW to dissolve β-glucans since the operation times, compared to the conventional process (55°C, 3 h), were reduced despite the fact that the MW was significantly reduced once the β-glucan was dissolved; therefore, PHW can be used to extract β-glucans from barley under controlled conditions in order to prevent severe degradation.