Dear Sumathi,

The following publications cover the answer to your question:

1-

Int J Biol Macromol. 2010 Apr 1;46(3):304-9. doi: 10.1016/j.ijbiomac.2010.01.002. Epub 2010 Jan 18.

Extraction and characterization of beta-D-glucan from oat for industrial utilization.

Ahmad A1, Anjum FM, Zahoor T, Nawaz H, Ahmed Z.

Author information

Abstract

Oat beta-D-glucan is a valuable functional ingredient having numerous industrial, nutritional and health benefits. Its extraction needs careful attention as extraction process may affect the physiochemical and functional properties of extracted beta-D-glucan. The present study aimed at analyzing the effect of extraction of beta-D-glucan gum pellets from oat cultivar followed by detailed chemical and functional analysis. Enzymatic extraction process resulted in highest yield and recovery. Chemical analysis revealed protein as a dominating impurity. The water binding capacity of the beta-D-glucan ranged between 3.14 and 4.52 g g(-1) of sample. beta-D-Glucan exhibited ideal foaming stability when appropriate extraction technique was used. The viscosity of beta-D-glucan gum ranged between 35.6 and 56.16 cp. The color analysis showed L* value of beta-D-glucan gum pellet ranged between 72.18 and 83.54. Phosphorus, potassium and calcium appeared as major minerals in beta-D-glucan gum whereas iron, manganese and copper appeared as minor minerals. FTIR spectroscopy also confirms the presence of beta-D-glucan, protein and other components in extracted beta-D-glucan gum pellets. Overall, extracted beta-D-glucan showed a good potential for industrial usage.

http://www.ncbi.nlm.nih.gov/pubmed/20083136

2-Aqueous protein based extraction of oat beta glucan and its physiological

effects on satiety and glycaemic responses in healthy adults

A Thesis

presented to

The University of Guelph

by

Joseph Nicholas Katongole

AQUEOUS PROTEIN BASED EXTRACTION OF OAT BETA GLUCAN AND ITS

PHYSIOLOGICAL EFFECTS ON SATIETY AND GLYCAEMIC RESPONSES IN

HEALTHY ADULTS

Joseph Nicholas Katongole Advisor:

University of Guelph, 2011 Professor H. D. Goff

β-D-Glucan has been proposed to suppress appetite related perceptions

thus contribute favourably to the regulation of energy intake and the increasing

obesity problem in North America. Due to its low concentrations in grains, the

challenge has been to produce β-glucan concentrates that can be incorporated

into foods without adversely affecting product attributes. Therefore in the first

part of the study, a protocol for the concentration of β-glucan, based on proteinpolysaccharide incompatibility, was investigated. The extract obtained was

utilized in the second part, where the effect of beverages with increased β-glucan

content on perceived satiety and blood glucose, at different fibre concentrations

was studied. Twenty nine healthy adults participated in this study. 5 beverage

pre-loads, containing between 0-2.5 g of β-glucan in 500 mL of the sample, were

ingested 120 min before the given meal. Results showed a trend towards a

decrease in appetite scores with increasing β-glucan content of the beverages, as

well as differences in the blood glucose readings, though these were not

significant, and could not solely be attributed to β-glucan content due to

differences in beverage composition.

file:///C:/Users/Rafik%20Karaman/Downloads/2.pdf

See attached file.

Hoping this wil be helpful,

Rafik

Thanks Rafik. But let me explain that I have both of these - the research paper and the thesis. As in my study I excluded protein based extraction (second option). And in paper from Asif et al they again have given a reference. So i am looking for a complete protocol of extracting and isloating beta glucan from oats begining with 100gms of whole oat flour to the pure yeild of beta glucan.

Have you checked this reference:

November/December 2009, Volume 86, Number 6

Pages 601-608

http://dx.doi.org/10.1094/CCHEM-86-6-0601 

Extraction of β-Glucan from Oat Bran in Laboratory Scale

Tina Immerstrand,1,2 Björn Bergenståhl,1 Christian Trägårdh,1 Margareta Nyman,1Steve Cui,3 and Rickard Öste11

Dept. Food Technology, Engineering and Nutrition, Lund University, Sweden.

2

Corresponding author. Phone: +46 46 222 47 68. Fax: + 46 46 222 45 32. E-mail: [email protected]

3

Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON.

PDF Print | PDF with Links

Effects of various enzymes and extraction conditions on yield and molecular weight of β-glucans extracted from two batches of commercial oat bran produced in Sweden are reported. Hot-water extraction with a thermostable α-amylase resulted in an extraction yield of ≈76% of the β-glucans, while the high peak molecular weight was maintained (1.6 × 106). A subsequent protein hydrolysis significantly reduced the peak molecular weight of β-glucans (by pancreatin to 908 × 103 and by papain to 56 × 103). These results suggest that the protein hydrolyzing enzymes may not be pure enough for purifying β-glucans. The isolation scheme consisted of removal of lipids with ethanol extraction, enzymatic digestion of starch with α-amylase, enzymatic digestion of protein using protease, centrifugation to remove insoluble material, removal of low molecular weight components using dialysis, precipitation of β-glucans with ethanol, and air-drying.

http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-86-6-0601

Rafik