Oat beta glucan in oats is a short-chain glucan with a relatively small molecular weight. Oat beta glucan is a non-starch polysaccharide in the cell wall of oat endosperm and aleurone. In the cell wall components of oat endosperm and aleurone layer, beta glucan accounts for more than 85%.
Since oat beta glucan is an important component of the oocyte endosperm cell wall, it is often extracted from oat bran. The extraction process of oat beta glucan generally has 3 steps:
1. treating part of the endogenous enzyme with an ethanol solution and removing small molecules of free sugar, protein and some non-polar compounds;
2. Degrading starch with heat-stableα-amylase, this step can be carried out simultaneously with the extraction of non-starch polysaccharides;
3. The ammonium sulfate is added to purify the extracted oat beta glucan or enzymatically to remove and degrade arabinoxylan.
Oatmeal has the effect of lowering blood lipids and serum cholesterol, and is important for the prevention and treatment of cardiovascular and cerebrovascular diseases as well as diabetes. Among them, the active ingredient for health care is oat beta glucan in oats.
Oat beta glucan has a certain regulatory effect on blood glucose levels, hormone responses, vitamins and minerals, and has a positive effect on preventing colon cancer.
Oat beta glucan is a low-calorie food that is not easily digested and absorbed by humans after consumption. It can slow the increase of blood glucose and prevent and control obesity, diabetes and cardiovascular diseases.
Since oat beta glucan has the property of swelling and absorbing water, it can be swollen and swelled in the stomach after eating, and it can produce a feeling of fullness and prevent excessive eating.
In the oral cavity, oat beta glucan cannot be decomposed by bacteria that produce caries to produce acid and corrode enamel, and has anti-caries effect.
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