Method for isolation of a β-glucan composition from oats and products made therefrom
OwnerAngeliki Oste Triantafyllouinventor
Life of this patent
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Abstract
A method for producing, from an oats flour fraction, a water soluble β-glucan composition having a high β-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of β-amylase in an amount sufficient to transform more than 50% by weight, preferably more than 65% by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with β-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them.
Claims21
A method for producing a solution of a water soluble β-glucan composition having a high β-glucan/glucose weight ratio from an oats flour fraction, the method comprising:
- β-amylase catalyzed enzymatically transforming, in an aqueous medium, more than 50% by weight of the starch contained in the oats flour fraction to maltose;
- and
- removing remaining water insoluble material to obtain a water soluble β-glucan composition having a β-glucan/glucose weight ratio of at least 15:1.
A method for producing an aqueous solution of a water soluble β-glucan composition from oats which has a high β-glucan/glucose weight ratio, the method comprising the steps of:
- selecting at least one member of the group consisting of (a) an oats variety rich in β-glucan and optionally low in fats (b) an oats flour comprising said oats variety dry-milled and (c) a fraction of said oats flour rich in β-glucan;
- inactivating carbohydrate degrading enzymes in said selected member to obtain an inactivated member;
- dry milling the resulting inactivated member to obtain a milled member;
- combining said milled member with an aqueous medium and β-amylase and, optionally, β-pullulanase, to form a suspension;
- heating the thus produced suspension at a temperature above 30° C. for a time period sufficient to substantially degrade more than 50% of the starch to maltose as the dominating disaccharide;
- inactivating said added β-amylase and, when present, pullulanase enzymes;
- and
- removing remaining water insoluble material to form an aqueous solution of a water soluble β-glucan.
Dependencies are inferred from the claim text.