Process for extraction of beta-glucan from cereals and products obtained therefrom
AssigneesGrante Seed Limited, Roxdale Foods Limited
InventorKeith Raymond Morgan
Life of this patent
Estimating the term…
Abstract
A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming flour from the cereal grain, mixing the flour with water to form a slurry of a process for obtaining β-glucan from cereal grain including forming flour from the cereal grain, mixing the flour with water to form a slurry of an aqueous solution of β-glucan and a solid residue, separating the aqueous solution from the solid residue, and removing water from the aqueous solution by evaporation or ultrafiltration or combinations thereof to form a β-glucan containing gel or solid.
Claims46
A process for obtaining β-glucan from cereal grain including:
- forming flour from the cereal grain;
- mixing the flour with water at a temperature below approximately 65° C. to form a slurry of an aqueous solution of β-glucan and a solid residue;
- separating the aqueous solution from the solid residue;
- removing water from the aqueous solution by evaporation or ultrafiltration or combinations thereof to give a concentrated aqueous solution of β-glucan;
- and
- forming a β-glucan gel from the concentrated aqueous solution of β-glucan.
A process as claimed in claim 5 wherein the pH is readjusted to greater than approximately 4.0 after heating.
A process as claimed in any one of the preceding claims wherein the flour is mixed with water at a temperature of 45° C. to 60° C.
A process as claimed in any one of the preceding claims wherein the flour is mixed with water at a temperature of approximately 50° C.
A process as claimed in any one of the preceding claims wherein the flour is mixed with water at a temperature of approximately 50° C. for 15 to 60 minutes.
A process as claimed in any one of the preceding claims further including adding an enzyme to the slurry to degarde any arabinoxylans which may be present in the slurry.
A process as claimed in any one of the preceding claims where an enzyme is added to the slurry to assist the release of β-glucan from the flour.
A process as claimed in any one of the preceding claims wherein the aqueous solution is separated from the solid residue by centrifugation followed by decantation or by filtration.
A process as claimed in any one of the preceding claims wherein an enzyme is added to the aqueous solution to degrade starch.
A process as claimed in any one of the preceding claims wherein an enzyme is added to the slurry or to the aqueous solution to reduce the average molecular weight of the β-glucan.
A process as claimed in any one of the preceding claims wherein a protease is added to the aqueous solution to degrade proteins.
A process as claimed in any one of the preceding claims further including heating the aqueous solution to precipitate protein.
A process as claimed in any one of the preceding claims further including adding a flocculant to the aqueous solution to precipitate protein.
A process as claimed in any one of the preceding claims further including drying the gel.
A process as claimed in any one of the preceding claims further including inducing shearing in the aqueous solution to assist formation of the gel.
A process as claimed in any one of the preceding claims further including heating and then cooling the aqueous solution to assist formation of the gel.
A process as claimed in any one of the preceding claims further including freezing the gel and then thawing to increase the density or compactness of the gel.
A process as claimed in any one of the preceding claims further including washing the gel with water to remove impurities, such as starch or protein or fragments thereof.
A process as claimed in any one of the preceding claims further including removing impurities from the aqueous solution by ultrafiltration and diafiltration.
A process as claimed in any one of the preceding claims wherein the flour is formed by milling the cereal grain under dry conditions and then removing starch granules by sieving or by air classification.
A process as claimed in any one of the preceding claims wherein the flour is formed by milling the cereal grain in the presence of either cold water or a mixture of ethanol and water, or an aqueous salt solution, and then removing starch.
A process as claimed in any one of the preceding claims wherein the cereal is barley or oats.
A β-glucan gel obtained by the process of any one of the preceding claims.
Dependencies are inferred from the claim text.