Method for extracting a cereal constituent

作者: Jeff Löv , Monica Löv

DOI:

关键词: ChemistryChromatographyExtraction (chemistry)Bar (unit)Aqueous two-phase systemSolid materialLiquid phase

摘要: The invention relates to a method for extracting β-glucan from cereals. extraction is carried out using wetted cereals by adjusting the pH thereof value below 5.2 with an acid, and further, treating cereal in enclosed space under pressure less than about 5 bar, at temperature of 100 - 130°C. After treatment, liquid phase separated solid material, followed recovery this aqueous phase.

参考文章(4)
Friedrich P. Meuser, Bernhard H. van Lengerich, Olaf Gruess, Beta-glucan compositions and process therefore ,(2002)
Mark Freeland, Douglas J. Fenske, Anthony P. Cahill, Gene W. Hartwig, β-Glucan process, additive and food product ,(2000)