WO1998050398A1 - β-GLUCANE AMELIOREE ET PROCEDES D'UTILISATION - Google Patents

β-GLUCANE AMELIOREE ET PROCEDES D'UTILISATION Download PDF

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Publication number
WO1998050398A1
WO1998050398A1 PCT/US1998/009333 US9809333W WO9850398A1 WO 1998050398 A1 WO1998050398 A1 WO 1998050398A1 US 9809333 W US9809333 W US 9809333W WO 9850398 A1 WO9850398 A1 WO 9850398A1
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WO
WIPO (PCT)
Prior art keywords
glucan
viscosity
barley
prepared
flour
Prior art date
Application number
PCT/US1998/009333
Other languages
English (en)
Inventor
Susan Pinto
Original Assignee
Rutgers, The State University Of New Jersey
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rutgers, The State University Of New Jersey filed Critical Rutgers, The State University Of New Jersey
Priority to CA002289121A priority Critical patent/CA2289121A1/fr
Publication of WO1998050398A1 publication Critical patent/WO1998050398A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Definitions

  • This invention relates to the fields of food processing and disease management through nutrition.
  • the invention provides an improved /3-glucan for use in food processing and health promotion through nutritional supplementation.
  • /3-glucan has been reported to have beneficial therapeutic properties. It has been shown to lower both total and LDL cholesterol while not reducing the protective HDL cholesterol. It was found to help maintain a normal glucose level in the blood of diabetic patients, resulting in a decrease in insulin. It has been found beneficial in the control of obesity. A feeling of satiety is achieved from the residence time in the lower intestine when /3-glucan is included in the diet. The 3-glucan slows the rate of gastric emptying, reduces the rate of carbohydrate absorption and it absorbs and eliminates fats in the gut. Some carbohydrates are also bound and eliminated and, thus are not fully metabolized. /3-glucan demonstrates good functional properties as shown in various food product developments.
  • a /3-glucan having improved properties is provided in accordance with the present invention.
  • This glucan preparation possesses a significantly higher molecular weight and viscosity than /3-glucans prepared by standard means. These properties enable the glucan to be better resistant to enzymatic degradation, to exhibit a longer residence time in the gastrointestinal tract and thereby enhance the physiological functional properties of conventional /3-glucan, and to extend the shelf life of food products to which it is added.
  • a high molecular weight /3-glucan is prepared by extrusion of barley or oat flour.
  • the /3-glucan has a viscosity greater than about 1300 Braebender Units as measured in the presence of accompanying starch in the extruded material. It has a viscosity of greater than about 1100 cp as measured rheometrically after digestion of the accompanying starch.
  • a method for making /3-glucan from barley or oats which comprises: (1) providing barley or oat flour, preferably barley flour from waxy hull-less barley varieties; and (2) extruding the flour under a die temperature between about 100°C and 145°C, at a moisture content of between about 20% and 50%.
  • a die temperature between about 100°C and 145°C, at a moisture content of between about 20% and 50%.
  • the aforementioned improved /3-glucan is combined with one or more other compositions to formulate a nutritional supplement for health promotion or for control of a disease condition, such as high cholesterol and/or blood glucose.
  • the improved /3-glucan is used as a food additive to improve quality and shelf life of products.
  • it is used to replace part or all of the glycerin that is currently used in the food products.
  • the description below relates to the improved /3-glucan of the invention and methods for producing it.
  • This /3-glucan is useful for the control of certain diseases, such as hypercholesteremia and diabetes. It also has a variety of other uses, several of which are set forth below, and others of which will be apparent to one of skill in the art.
  • the improved /3-glucan of the invention is of higher molecular weight and increased viscosity with resultant greater resistance to enzyme degradation and improved efficacy.
  • the product is prepared by extrusion of barley or oats, as described in greater detail below.
  • the enzyme degradation resistance and viscosity of the product may be even further improved by coating the product with a gum, such as a gum arabic.
  • /3-glucan can be obtained from oats or barley.
  • the barley variety preferred for use in the present invention is a waxy variety, preferably a waxy hull-less variety, such as Wanubet.
  • /3-glucan from any barley or oat flour is expected to display some improvement in molecular weight and viscosity, if prepared according to the methods of the present invention.
  • a stabilized, fractionated barley flour available from Nu-Grain Products Co, (505 West North Street, Harvey, North Dakota 58341) , is used as the starting material.
  • the /3-glucan is prepared from the barley or oat flour by extrusion under carefully controlled conditions. Parameters, including die temperature and moisture, must be balanced to produce an optimum product. Factors to be considered include selecting moisture and die temperature conditions sufficient to favor the formation of cross- links, thereby increasing the molecular weight and viscosity so as to impart the desired functionality of the glucan, and the deactivation of /3-glucanase, but not so great as to degrade the chain length of the /3-glucan or cook out the starch in the flour.
  • the mechanical pressure placed on the flour during the extrusion process is a function of the moisture content, die temperature and feed rate through the extruder.
  • the moisture level during the extrusion process is kept in the range of 20-50%, preferably 25-40% by weight.
  • the die temperature is kept in the range of 100-145°C, preferably 110-135°C.
  • Examples 1-5 set forth particularly preferred methods for preparing the improved /3-glucan of the invention. It will be appreciated by persons skilled in the art that the aforementioned pressure, temperature and moisture conditions are achieved by adjusting the extruder to certain settings, which will vary from one type of extruder to another. However, it is well within the purview of the skilled artisan to adjust those conditions to achieve the pressure, temperature and moisture parameters set forth herein for production of the /3-glucan of the present invention.
  • a high molecular weight ⁇ glucan is prepared which possesses a viscosity of between about 1300 and 1800 Braebender units in the presence of the accompanying starch in the extruded material. As measured in centipoise, the viscosity is at least about 1100 cp, and generally between about 1250 and 1690 cp after digestion of the accompanying starch.
  • the improvements to viscosity and molecular weight of the /3-glucan described herein result in improved efficacy over /3-glucan provided by conventional means.
  • the higher molecular weight and viscosity of the /3-glucan results in a longer residence time in the lower digestive system. This improves its ability to lower cholesterol and to maintain normal glucose levels in the blood. This should also show benefits in weight reduction by providing longer periods of satiety.
  • the improved resistance to enzyme degradation helps to maintain these properties.
  • the improved efficiency should also allow the /3-glucan to be useful at lower dosages when employed as food additive.
  • the improved /3-glucan has demonstrated superior water retention properties. For instance, in meat products, the product scored superior to other commercially available starches and gums specifically designed for meat applications. The superiority of the /3-glucan of the invention in meat products is described in greater detail in Example 6.
  • the same water retention qualities makes the improved glucan very effective in skin creams and has been demonstrated to minimize wrinkles.
  • the product is expected to exceed conventional products in extending shelf life and delaying staling of baked goods.
  • the improve /3-glucan of the invention is especially useful in food products that presently use glycerin in their formulations for the purpose of reducing the percentage of water. Addition of glycerin lowers the water activity of the product and its shelf life is thereby extended.
  • the negative result of using glycerin is the poor taste and greasy mouthfeel it imparts to the food product.
  • shelf life is_ extended due to inhibition of microbial growth, the overall quality of the product is less than desirable due to the greasy quality and deterioration in flavor over time, which accompanies glycerin-supplemented food products .
  • the improved /3-glucan of the invention allows for as high as 50% reduction of glycerin in a given food product, and further serves to bind the remaining glycerin. This prevents glycerin migration and lessens its reactivity with other existing ingredients in the food.
  • the improved /3-glucan can be used as-is, providing great flexibility in sprinkling powder onto any desired food or drink. Alternatively, it can be developed into a dietary, supplemental confection as pectin jellies or gum drops, a rather pleasant way to intake a supplement. It can also be used as an ingredient in extruded cereals, snacks, pasta, yogurt, etc., and used to replace starch, gums or fats in a food product.
  • the starting material used to produce the improved / 3-glucan of the invention is a commercially available (Nu-Grain Products Co.) waxy hull-less barley flour, as described in the Detailed Description, that is fractionated to give a higher content of /3-glucan.
  • PSS 35-1 The product, referred to in this example as PSS 35-1, was prepared by extrusion, according to the following protocol. Extrusion Conditions
  • Procedure of preparation we prepared 5% solutions of (1) "normal” barley flour, (2) fractionated flour as described above (as a control) and (3) extruded product PSS 35-1, in tap water. Samples were then heated to 190°F and cooled to 160°F when viscosity measurements were taken.
  • Control samples and PSS 35-1 samples were prepared by mixing 35 g sample with 105 g granulated sugar and 360 g distilled water, to a final weight of 500 g. Each sample was mixed with the sugar and distilled water for about 1 min using a hand-held kitchen mixer, then placed into the instrument's sample bowl. Prepared samples were heated to 30°C, held at that temperature for 60 minutes, at which time the test was stopped and measurements made. The 700 cmg sensitivity cartridge was used for measurements in the instrument. Findings:
  • Spectrometer model 8400, using a cone and plate geometry (diameter 5 cm, angle 0.1 radians). Each measurement was taken for 2 minutes, and was initiated 7 and 8 minutes after the starch digestion was completed.
  • Flour samples were milled on a Retch mill with a 0.5 mM sieve. The powder was suspended in 150 ml of lOmM sodium phosphate buffer, pH 6.9, and the temperature adjusted to 37°C. Optionally, the sample was cooked prior to starch digestion. For starch digestion, 8 mg pancreatin (Sigma, P-1750) was added to the flour suspension, and the suspension stirred for 1 hr at 37 °C. Findings:
  • Comparative molecular weights of fractionated flour (“control") and PSS 35-1 are as follows: Sample Mol. Wt. (da.
  • PSS 35-3 The product, referred to in this example as PSS 35-3, was prepared by extrusion, according to the following protocol.
  • PSS 35-4 The product, referred to in this example as PSS 35-4, was prepared by extrusion, according to the following protocol. Starting Material and Extrusion Conditions
  • PSS 35-7 The product, referred to in this example as PSS 35-7, was prepared by extrusion, according to the following protocol. Starting Material and Extrusion Conditions
  • PSS 35-8 The product, referred to in this example as PSS 35-8, was prepared by extrusion, according to the following protocol.
  • This example illustrates the superiority of ⁇ - glucan for use in meat products.
  • Re-formed turkey patties were formulated using the following ten products. Each formulation was evaluated and rated for its absorption qualities, texture and organoleptic qualities, according to standard methods.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

La présente invention concerne une bêta-glucane présentant des propriétés améliorées. Cette préparation de β-glucane traite un poids moléculaire et une viscosité sensiblement plus élevés que dans la β-glucane préparée par un moyen standard. Ces propriétés rendent la β-glucane plus résistante à une dégradation enzymatique, permettent un temps de séjour plus long dans les voies gastro-intestinales et étendent la durée de vie des produits alimentaires auxquels on ajoute la β-glucane.
PCT/US1998/009333 1997-05-07 1998-05-07 β-GLUCANE AMELIOREE ET PROCEDES D'UTILISATION WO1998050398A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002289121A CA2289121A1 (fr) 1997-05-07 1998-05-07 Beta-glucane amelioree et procedes d'utilisation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US4583497P 1997-05-07 1997-05-07
US60/045,834 1997-05-07

Publications (1)

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WO1998050398A1 true WO1998050398A1 (fr) 1998-11-12

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6143883A (en) * 1998-12-31 2000-11-07 Marlyn Nutraceuticals, Inc. Water-soluble low molecular weight beta-glucans for modulating immunological responses in mammalian system
US6485945B1 (en) * 1999-02-17 2002-11-26 Nurture, Inc. Polysaccharide compositions and uses thereof
US6531178B2 (en) 2000-12-08 2003-03-11 Quaker Oats/Rhone-Poulenc Partnership β-glucan process, additive and food product
US6624300B2 (en) 1999-02-17 2003-09-23 Nurture, Inc. Method for concentrating beta-glucan film
US6899892B2 (en) * 2001-12-19 2005-05-31 Regents Of The University Of Minnesota Methods to reduce body fat
WO2005120251A1 (fr) * 2004-06-11 2005-12-22 Oy Glubikan Ab Procédé d'extraction d'un constituant de céréale
WO2009077659A1 (fr) * 2007-12-19 2009-06-25 Valtion Teknillinen Tutkimuskeskus Procédé de traitement du bêta-glucane
CN101407559B (zh) * 2008-11-25 2011-01-26 天津科技大学 一种快速制备酵母β-1,3-葡聚糖的方法
WO2012053667A1 (fr) * 2010-10-23 2012-04-26 Kwang Sop Ri Utilisation de β-glucane retardant la biosynthèse de la levure et de la moisissure en condition anaérobie

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0523193A (ja) * 1991-07-15 1993-02-02 Kanebo Ltd 糸状菌由来高粘性培養物の製造方法
JPH07119243B2 (ja) * 1990-08-23 1995-12-20 鐘紡株式会社 β−グルカン及びその製造方法
US5614242A (en) * 1995-09-27 1997-03-25 Barkley Seed, Inc. Food ingredients derived from viscous barley grain and the process of making

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07119243B2 (ja) * 1990-08-23 1995-12-20 鐘紡株式会社 β−グルカン及びその製造方法
JPH0523193A (ja) * 1991-07-15 1993-02-02 Kanebo Ltd 糸状菌由来高粘性培養物の製造方法
US5614242A (en) * 1995-09-27 1997-03-25 Barkley Seed, Inc. Food ingredients derived from viscous barley grain and the process of making

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
TEMELLI F.: "EXTRACTION AND FUNCTIONAL PROPERTIES OF BARLEY BETA-GLUCAN AS AFFECTED BY TEMPERATURE AND PH.", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC., US, vol. 62., no. 06., 1 January 1997 (1997-01-01), US, pages 1194 - 1196., XP002914323, ISSN: 0022-1147, DOI: 10.1111/j.1365-2621.1997.tb12242.x *
YOON S. H., BERGLUND P. T., FASTNAUGHT C. E.: "EVALUATION OF SELECTED BARLEY CULTIVARS AND THEIR FRACTIONS FOR BETA-GLUCAN ENRICHMENT AND VISCOSITY.", CEREAL CHEMISTRY, AACC INTERNATIONAL INC., US, vol. 72., no. 02., 1 February 1995 (1995-02-01), US, pages 187 - 190., XP002914322, ISSN: 0009-0352 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6143883A (en) * 1998-12-31 2000-11-07 Marlyn Nutraceuticals, Inc. Water-soluble low molecular weight beta-glucans for modulating immunological responses in mammalian system
US6485945B1 (en) * 1999-02-17 2002-11-26 Nurture, Inc. Polysaccharide compositions and uses thereof
US6624300B2 (en) 1999-02-17 2003-09-23 Nurture, Inc. Method for concentrating beta-glucan film
US6531178B2 (en) 2000-12-08 2003-03-11 Quaker Oats/Rhone-Poulenc Partnership β-glucan process, additive and food product
US6749885B2 (en) 2000-12-08 2004-06-15 Quaker Oats/Rhone-Poulenc Partnership β-Glucan process, additive and food product
US6899892B2 (en) * 2001-12-19 2005-05-31 Regents Of The University Of Minnesota Methods to reduce body fat
WO2005120251A1 (fr) * 2004-06-11 2005-12-22 Oy Glubikan Ab Procédé d'extraction d'un constituant de céréale
JP2008501354A (ja) * 2004-06-11 2008-01-24 オイ・グルビカン・エイビー シリアル成分抽出方法
WO2009077659A1 (fr) * 2007-12-19 2009-06-25 Valtion Teknillinen Tutkimuskeskus Procédé de traitement du bêta-glucane
JP2011506736A (ja) * 2007-12-19 2011-03-03 バルティオン テクニリーネン トゥトキムスケスクス β−グルカンの処理方法
CN101407559B (zh) * 2008-11-25 2011-01-26 天津科技大学 一种快速制备酵母β-1,3-葡聚糖的方法
WO2012053667A1 (fr) * 2010-10-23 2012-04-26 Kwang Sop Ri Utilisation de β-glucane retardant la biosynthèse de la levure et de la moisissure en condition anaérobie

Also Published As

Publication number Publication date
CA2289121A1 (fr) 1998-11-12

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