Soluble food fiber of oat and barley grain, production method of fraction enriched with beta-glucan and usage of this fraction in food, pharmaceutical and cosmetics products

FIELD: food industry.

SUBSTANCE: invention relates to soluble food fibers (made of oat or barley grain) extraction method and treatment by fermentative hydrolysis. Milled oat or barley grain and any of its fractions combined by endosperm which are enriched by β-glucans are combined and dispersed in water without additional thermal treatment. After that it is fermentative process using enzymes which decompose starch with following possible stage of deactivation of enzymes by wet thermal treatment. After that hydrolysate mixture inadvertently or by centrifugal processing is divided into at least 3 separate fractions. The first fraction contains soluble food fibers complex, contains more than 20% of β-glucans as dry substance, second water fraction and third fraction containing most part of protein and oil together with dissoluble fiber material of milled grain. Besides the real invention relates to usage of obtained β-glucans.

EFFECT: proposed method allows to separate clean fraction, enriched with β-glucans.

28 cl, 22 ex

 

The present invention relates to a method economical extraction of high molecular weight soluble dietary fiber and functional polysaccharides other than starch, oat and barley grain and subsequent enrichment and use of these materials. Describes a new methodology for the production of β-glucans with high and medium molecular weight, controlled cost-effective manner.

There are recognized benefits for people, for their health and nutrition, increasing your daily intake of soluble dietary fiber from oat and barley grain. In particular, the component of β-glucans of these crops are interrelated and connected directly with a number of useful effects, for example, demonstrated by the reduction of cholesterol levels in serum, together with improvements relations HDL/LDL (lipoprotein high and low density) in the blood, the influence of strongly correlated with the improvement of the cardiovascular system in humans [Bell et al., Critical Reviews in Food Science and Nutrition, Vol 39, 2, 1999]. In addition, very viscous (and usually high molecular weight) polysaccharides other than starch present in whole grain cereals, may be involved in the mechanisms regulating the level of glucose in the blood, with a pronounced beneficial effect in the long-term prevention of diabetes type [Foster-Powell and Brand Miller, Am 3, Clin. J. Nutr., 62, 871S - 893S, 1995]. In addition, it is important that the soluble fiber found in oats and barley are not digested in the small intestine of man and for that reason pass into the colon where they are available for microbial fermentation and, as such, are an effective prebiotic materials.

In addition, soluble β-glucan from oats and barley are of great interest as functional ingredients in food products, because they demonstrate the gelling behavior stabilizing properties, linking water and chewing products. High molecular weight β-glucans have potential as a viscosity modifier, colloid stabilizers, texturebrush agents, and the like, in food products.

For many applications in clinical nutrition and functional applications is critical to the maintenance of high molecular mass component of β-glucans are soluble fibers and secretion of soluble fiber, economically, with a reasonably high concentration of β-glucans in isolation. This "double call" finds the answer in the present invention. In addition, the allocation of reasonably pure fractions of soluble dietary fibres, containing high-molecular β-glucan in appreciable concentrations, simplifies further economicoutlook material, obtaining drugs with very high concentrations of high molecular weight β-glucans, and to adjust the molecular weight of materials in a controlled way, for "picking" properties of the final product. This problem can be solved in the present invention. Finally, to soluble fiber from oats and barley had a significant impact on the food market, method of their production must be efficient and able to deliver the materials with reasonable price, already adopted for food ingredients from different classes. The present invention also contributes to this.

Prior to the present invention already existed uneconomical way, is able, on an industrial scale, to produce high molecular weight, concentrated preparations of soluble dietary fiber from oats and barley, which can be used directly as food ingredients. In addition, there is no way that can supply products of β-glucans with specified distributions of molecular weights necessary to ensure the proper functioning of the products in the target applications.

For example, Inglett in two patent applications (U.S. patent No. 4996063 and application for international patent WO 92/10106) describes how the production of water-soluble compositions of food with the output fibers from the ground, cooked oat flour and milled barley flour, by processing enzymes α-amylase, for the degradation of components of starch, and subsequent centrifugation to remove insoluble materials from a mixture of the hydrolysate. The products have a relatively low content of soluble dietary fiber, and no mention is made regarding the molecular weight of the components of β-glucans. Only one type of enzyme is used in the described methods. There is no description of how to further enrich the content of β-glucans in the material or a separate layer, rich in high molecular weight β-glucans.

Lennart et al. (U.S. patent No. 5686123) announces the methods of production of soluble suspensions grain of oat products. The basis of the invention is a processing previously subjected to heat treatment milled oats enzyme class of β-amylase, at a time when it is suspended in water. May possibly enter the second stage using α-amylase for the additional destruction of starch. No selection component, rich in soluble dietary fiber, the invention is not described. The resulting suspension contains most of the protein and oils present in the source material.

Triantafyllon, in the application for international patent WO 00/24270, describes how proizvodstvennikh dietary fiber β-glucans of cooked oat flour, using the enzyme β-amylase to hydrolyze the starch to a more low molecular weight fragments, which will probably include the use of α-amylase and/or protease in the second stage hydrolysis, after which the solids are separated by centrifugation, leaving only the soluble phase containing before drying to about 2% β-glucans. In this way there is no description or suggestion of the allocation fraction, rich in soluble dietary fibre, non-water layer of syrup, and there is no product that can have a particularly high content of β-glucans, which are obtained by direct drying allocated supernatant. No separate different viscous properties of the upper layer, located on top of the bulk water layer, suggests that there is some degradation of β-glucans on more low molecular weight fraction.

In fact, most of the way, claiming the production of compositions containing high concentrations of soluble dietary fiber from oat and barley grain, is not based on enzymatic extraction, but rather the alkaline extraction from milled or whole grains, or sieved fraction (Fisher et al., U.S. patent No. 6323338), or even on the extraction of hot water, which gives more low molecular weight soluble β-glucan (Roxdale Foods Ltd and Morgan; for the WHC at the international patent WO 02/02645 Al).

Currently found precision methodology, which corresponds to the problems discussed above, and solves them. The present invention makes possible the economical production of preparations of soluble dietary fiber from oats and barley, contain high molecular weight β-glucan, at concentrations typically 20-30%. When implementing the method, the fraction containing the component of high molecular weight soluble dietary fiber (20-30% dry matter), is allocated as a separate viscous upper layer, located on top of another separate the aqueous layer containing water-soluble components. Fraction is relatively free of proteins and oils, usually found in the implementation of the methods described above. The pure fraction can then be separated very economical from other components and dried directly as a soluble white powder with a faint taste of grain. This, of course, greatly facilitates the further processing of this fraction containing soluble dietary fiber, with these characteristics and if these proportions, so that additional enrichment (up to more than 60% of β-glucans, in relation to dry weight), it becomes possible economically and technically. This is a big step forward in the processing of oats and barley.

The main objectives of the present invention

1. Sozdaniemnovogo economical industrial extraction and obtaining of oat and barley grain high molecular weight (> 1300000 daltons) and having an average molecular weight (>to 800,000 daltons) complexes of soluble dietary fibres, containing components of β-glucans, and perhaps a combination of the following: components of arabinoxylans, starch and/or fragments of starch, such as dextrins, sugars, including glucose, and relatively low levels of impurities oil (<2.5%) and protein (<7%). The content of component β-glucans extract is at least 20% of dry matter. Molecular weight refers to a clearly β is glutinosae part of the complex. Under certain circumstances, it may be desirable to obtain fractions of β-glucans having a smaller molecular weight, for example, more than 400000 Dalton.

2. Ensuring that fraction, rich in high molecular weight soluble dietary fibers, separated from other soluble and suspendiruemye in the water components from insoluble materials, as a separate faction, with a low impurity protein (<7%) and oil (<2.5 percent).

3. Obtaining cost-effective way to improve the quality of the fractions rich in soluble dietary fiber according to claim 1, above, and to adjust properties, properties such as molecular weight and structure, the content of β-glucans, functionality, solubility and hydration.

4. Obtaining cost-effective industrial extraction and receive physiologist who Cesky active materials, containing β-glucan, suitable for use for modulating glucose levels in the blood, control of cholesterol in blood serum and other applications in the field of clinical nutrition.

5. Combining the use of dry grinding and dry fractionation milled grains, using the subsequent enzymatic processing, possibly combined with wet grinding, in order to allow efficient extraction of the complexes of soluble dietary fiber.

6. The maximum increase in the number of high molecular weight soluble dietary fiber (upper layer) fraction separated after stages of the method of enzymatic hydrolysis.

Found that for the economical production of material containing a relatively high concentration of soluble high molecular weight β-glucans, is the predominant:

i. Grinding peeled oats or barley to remove excess starchy material of the endosperm and holding about 50% of milled grain, which is the larger fraction.

ii. No heat treatment of the milled fractions, what is new for oats, where is a common practice for heat treatment of milled oats.

iii. The suspension milled fractions in water and processed in the exact sequence, first, the enzyme α-amylase, and then either farm ntom type amyloglucosidase, and/or the enzyme pullulanase, on a separate second stage. The mixture can pass through the wet grinding during enzymatic processing.

iv. De-activated enzymes by heat treatment and the provision of a mixture of hydrolyzed opportunities for deposition.

This sequence is critical facilitates the selection of a fraction, for example the formation of the upper layer of the suspension of the hydrolyzate, which lies above the water layer, with additional separate the bottom layer contains proteins and oils together with insoluble fibrous part of the milled grains. The top layer is particularly rich in high molecular weight soluble dietary fiber mainly β-glucans, with a certain amount of arabinoxylan, together with maltodextrins and some sugar in the form of glucose. This represents a clear separation of the native complex of β-glucans from other components of the grain, it is assumed that the component of β-glucans is close to its original form in the grain. To β-glucan did not degradibility during the enzyme treatment, the main thing is to start with a milled fractions of oats, which were not subjected to heat treatment, and the drug use of the enzyme amyloglucosidase, which is free of side activities of β-glucanase. Maintaining intact with the touch of β-glucans is a critical factor in the formation of a separate upper layer, since the top layer is not formed, if β-glucan decompose.

This separation is spontaneous, in which this component is rich in soluble dietary fiber, a separate upper layer, if the suspension of hydrolyzed remains without shaking or stirring after completion of the enzymatic steps. Of course, centrifugation speeds up the formation of this top layer, and use a 3-phase decanter of making possible an efficient separation of this top layer from the remaining mother liquid hydrolysate.

When he is separated, the upper layer contains, as a rule, 20-30% (on dry matter), most of 24-27%, high molecular weight β-glucans, with low impurities proteins and oils. This layer is easily dried by freeze or spray dried to a powder of a white - cream color.

Of course the extraction of such rich in β-glucans faction using this cost-effective technology makes it economically and technically justified to further improve the quality of the material, or to increase the content of β-glucans in relation to maltodextrins, or to modulate the molecular weight of β-glucans in a controlled way, either, and for another, before the final drying of the faction. This can be achieved in two main ways, the for through the combined application of two methodologies:

i. Processing the selected upper layer of the pure enzyme amyloglucosidase (AMG) or use industrial enzyme amyloglucosidase that clear of a side activity of β-glucanase using the two-stage procedure using anion exchange, followed by chromatography of hydrophobic interactions, while the main protein band, suiryudan after phase chromatography hydrophobic interactions, is used as the purified enzyme. AMG, free from side activity of β-glucanase, essentially additionally decomposes dextrins and maltodextrins to low molecular weight oligomers and glucose, at the same time leaving the components soluble dietary fiber raw/non-degraded, facilitating easy separation by ultrafiltrable or precipitation in a mixture of 50% ethanol/50% water, and sugar remain dissolved in the liquid phase, and the precipitated polymer carbohydrates can be removed before drying by centrifugation. Using this method it is possible to produce a material containing up to 70% β-glucans, on the dry substance.

ii. Processing the selected upper layer by using one of the following types of enzymes, or a combination of: lichenase, xylanase, cellulase. Thus, the molecular weight of the complex of soluble fiber β-glucans can mind latisa in a controlled way to obtain products with predictable properties.

iii. Combining i and ii, above.

In accordance with the present invention provides efficient, cost-effective industrial extraction of valuable fractions of milled oat and barley grain, which is enriched in soluble dietary fiber, but is relatively free from impurities proteins and oils.

The present invention differs in that have not been previously cooked peeled oat and/or barley grain is first subjected to dry grinding to flour fractions rich in endosperm starch, and a larger fraction with a lower content of the endosperm. The fraction with the lower content of the endosperm contains between 45% and 55% milled grains and then used further without any additional heat treatment, which is usually used during machining and grinding oats. Milled grain is added to water and processed sequentially by the enzyme α-amylase, corrosive starch, followed by the second stage hydrolysis using enzyme or combination of enzymes from the group of aminoglycosides and pullulanase. Enzymatic treatment is possible in combination with wet grinding in water. The next stage is a inaktivirovanie enzyme by wet heat treatment, followed by separation of the mixture of the guide is olidata, spontaneous or by using a centrifuge, the upper layer is rich in soluble dietary fibre, mainly β-glucans, the water layer and bottom layer, containing proteins, oils and insoluble fibrous part of the grain.

In particular, the present invention relates to a method of extraction of the complex of soluble dietary fiber from oat and barley grain using enzymatic hydrolysis processing, which differs in that it is not subjected to heat treatment grinds the grain, and any fraction with the lower content of the endosperm is rich in β-glucans, re-unite without any additional heat treatment, is dispersed in water, and then subjected to enzymatic treatment with enzymes decomposing starch, free from β-glucanase, with possible subsequent stage of inaktivirovanie enzyme by wet heat treatment, the mixture of the hydrolysate, which spontaneously forming at least one viscous, aqueous top layer on top of the second water layer, is subjected to the selection process specified at least one viscous, aqueous upper layer containing a complex of soluble dietary fibres, containing more than 20% of β-glucans, on the dry substance.

In accordance with the preferred embodiment of this izaberete the Oia separate second layer of water fraction, essentially free of β-glucans, and at least a third layer fraction, containing most of the protein and oil, together with insoluble fibrous material of milled grains.

In accordance with another preferred embodiment of the present invention selected β-glucans have a molecular weight of at least of 400,000 daltons.

In accordance with another preferred embodiment of the present invention selected β-glucans have a molecular weight of at least 800000 Dalton.

In accordance with a preferred embodiment of the present invention selected β-glucans have a molecular weight of at least 1300000 Dalton.

Separate the upper layer can be removed in 3-phase decanter or other appropriate device, obtaining a soluble fraction containing at least 20% (on dry matter) of soluble dietary fibers of β-glucans, which have a molecular weight of high molecular weight (>1300000 daltons) to medium molecular weight (>to 800,000 daltons), together with maltodextrins, arabinoxylane, sugars and relatively small amounts of protein (<7%) and oil (<2.5 percent).

Select the top layer rich in soluble dietary fiber, can then optionally be treated before drying with the use of the m additional enzymatic hydrolysis through post-processing, using enzymes of the following types or combinations of these enzymes: lichenase, cellulase, xylanase. This makes it possible to reduce the molecular weight of the component β-glucans uterine fluid and/or adjust their properties in a controlled way.

In a preferred embodiment, the source material is peeled oats or barley grain, which is subjected to dry grinding to remove excessively starchy endosperm. Within 45-55% milled grains keep and use in the wet method, including larger fraction. It is not subjected to heat treatment in the dry state prior to use.

In a preferred embodiment, fractions of milled grains added to water, and then treated with enzymes which decompose starch, in a specific sequence, and the first stage includes processing enzyme type amylase, possibly with simultaneous wet-milling, followed by the second stage, using the enzyme group amyloglucosidase and/or pullulanase, with possible simultaneous wet-milling time up to 40 minutes and processed within the second stage is performed at temperatures of 55°C or more.

In a preferred embodiment, milled fractions of grain crops add to the ode, and then treated with enzymes which decompose starch, in sequence, when used, first α-amylase, and then the enzyme amyloglucosidase, when this enzyme amyloglucosidase is essentially free from side activity of β-glucanase before use, the two-stage procedure using anion exchange, followed by chromatography of hydrophobic interactions, while the main strip of proteins, suiryudan from the column for chromatography hydrophobic interactions, is used as the purified enzyme.

In a preferred embodiment, the hydrolyzed spontaneously splits or perhaps separated by centrifuge at 3 different layers, the top layer that is enriched in soluble dietary fibers, in particular β-glucans, but containing a small amount of oil (<2.5 percent) or protein (<7%), intermediate water layer and the lower phase, containing most of the protein, oils and insoluble fibrous material of milled grains.

In a preferred embodiment, the top layer, in which are concentrated soluble dietary fibers, is subjected to additional processing in the wet state using a single enzyme or a combination of type: license, cellulase, xylanase. After processing, the material is heated to inactivitytimeout, and then either freeze dried or spray dried to obtain powder.

In a preferred embodiment, the selected upper layer rich in soluble dietary fibre, further treated in the wet state may, after further dilution with water, with the help of the enzyme amyloglucosidase, when this enzyme amyloglucosidase is essentially free from side activity of β-glucanase before use, the two-stage procedure using anion exchange, followed by chromatography of hydrophobic interactions, highlighting the main strip of proteins, suiryudan from the column for chromatography hydrophobic interactions and by using the specified main strip of proteins as AMG, is free from side activity of β-glucanase, as a purified enzyme, the allocation fraction rich in β-glucans, and its possible removal of any content of maltose and/or glucose; that is, through the use of ultrafiltrate and/or precipitation.

Selected β-glucan can be used in the dry state and in the wet state.

In the preferred embodiment, this fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, b is more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on dry matter. Component β-glucans has a molecular weight of at least 800000 Dalton.

In the preferred embodiment, this fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on dry matter. Component β-glucans has a molecular weight of at least 1300000 Dalton.

In the preferred embodiment, this fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on dry matter. Component β-glucans has a molecular weight of at least 800000 Dalton.

In the preferred embodiment, this fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% of the be the ka, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on dry matter. Component β-glucans has a molecular weight of at least 1300000 Dalton.

In the preferred embodiment, each of the fractions rich in soluble dietary fibre, described above, is used as an additive for food, feed, pharmaceutical products and cosmetic products.

In the preferred embodiment, this fraction, which contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, and which has a component of β-glucans with a molecular weight of at least 800000 Dalton, is used as an additive for fruit juice and/or drinks water-based.

In the preferred embodiment, this fraction, which contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more is preferable, less than 1.0%, and which has a component of β-glucans with a molecular weight of at least 1300000 Dalton, is used as an additive for fruit juice and/or drinks on the basis of the water.

In the preferred embodiment, this fraction, which contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, and which has a component of β-glucans with a molecular weight of at least 800000 Dalton, is used as an additive for fruit juice and/or drinks on the basis of the water.

In the preferred embodiment, this fraction, which contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, and which has a component of β-glucans with a molecular weight of at least 1300000 Dalton, is used as an additive for fruit juice and/or drinks on the basis of water.

An additional aspect of the present invention refers to the use of the specified faction, sod is Rasa at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for yogurt, milk beverages and other liquid preparations fermented milk.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for yogurt, milk beverages and other liquid preparations fermented milk.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferred is entrusted, less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for yogurt, milk beverages and other liquid preparations fermented milk.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of not less than 1300000 daltons, as an additive for yoghurt, milk drinks and other liquid preparations, fermented milk.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Dalton, ka is este additives for ice cream and frozen desserts.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for ice cream and frozen desserts.

An additional aspect of the present invention refers to the use of a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for ice cream and frozen desserts.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably, is the Eney 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for ice cream and frozen desserts.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for spreadable products based on oils, pastes and spreads, functioning as an agent that modulates the level of cholesterol in the blood and/or modulating the level of glucose in the blood, and/or prebiotic agent.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more is preferable, less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for spreadable products based on oils, pastes and spreads, functioning as an agent that modulates the level of cholesterol in the blood and/or modulating the level of glucose in the blood, and/or prebiotic agent.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for spreadable products oil-based, pasta and margarine, functioning as an agent that modulates the level of cholesterol in the blood and/or modulating the level of glucose in the blood, and/or prebiotic agent.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein,more preferably, less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for spreadable products based on oils, pastes and spreads, functioning as an agent that modulates the level of cholesterol in the blood and/or modulating the level of glucose in the blood, and/or prebiotic agent.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for cheese.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more predpochtitel is but less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for cheese.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for cheese.

An additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for cheese.

Another additional aspect of the present invention relates to the use of the indicated fractions containing measures at the 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for processed meat, such as burgers, meatballs, sausages, salami, pate and paste, as textureloader and/or retaining moisture agent and/or prebiotic agent and/or agent that modulates the level of glucose in the blood.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as additives for processed meat, such as burgers, meatballs, sausages, salami, pate and paste, as textureloader and/or retaining moisture agent, and/or prebiotic agent and/or agent, moduliruyushchii glucose in the blood.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for processed meat, such as burgers, meatballs, sausages, salami, pate and paste, as textureloader and/or retaining moisture agent, and/or prebiotic agent and/or agent that modulates the level of glucose in the blood.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as an additive for processed meat, such as hamburgers, phone the ate, sausages, salami, pate and paste, as textureloader and/or retaining moisture agent, and/or prebiotic agent and/or agent that modulates the level of glucose in the blood.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as additives for bakery products such as breads and pastries, as textureloader and/or retaining the humidity of the agent and/or agent against ocertania, and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum, and/or prebiotic agent.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% mA is La, preferably, less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of not less than 1300000 daltons, as an additive for bakery products such as breads and pastries, as textureloader and/or retaining the humidity of the agent and/or agent against ocertania, and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum, and/or prebiotic agent.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as an additive for bakery products such as different types of bread and pastry, as textureloader and/or retaining the humidity of the agent and/or agent against ocertania, and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level is of Listerine in the serum, and/or prebiotic agent.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of not less than 1300000 daltons, as an additive for bakery products such as different types of bread and pastry, as textureloader and/or retaining the humidity of the agent and/or agent against ocertania, and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum, and/or prebiotic agent.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular m the SSA at least to 800,000 daltons, as a functional additive for cosmetic products such as ointments, creams, softening for the skin.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as functional additives for cosmetic products such as ointments, creams, softening for the skin.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as a functional additive for cosmetic products such as ointments, creams, softening for the skin.

Another addition is sustained fashion aspect of the present invention refers to the use of the specified faction, containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as a functional additive for cosmetic products such as ointments, creams, softening for the skin.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as component of the drug, pills or capsules, as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in blood serum.

Another additional aspect of the present invention relates to the use of the indicated fractions containing measures at the 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as a component of a drug pill or capsules, as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as a component of a drug pill or capsules as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in blood serum.

Another additional aspect of the present invention relates to the use of the indicated fractions containing the she at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as a component of a drug pill or capsules, as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as component in devices with slow and/or controlled-release pharmaceutical applications.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 20% and not more than 40% soluble dietary fiber β-glucan is, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as a component in devices with slow and/or controlled-release pharmaceutical applications.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 800000 daltons, as a component in devices with slow and/or controlled-release pharmaceutical applications.

Another additional aspect of the present invention refers to the use of a specified fraction containing at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, before occhialino, less than 2.0%, more preferably less than 1.5%, even more preferably, less than 1.0%, on the dry substance, and with the component of β-glucans having a molecular weight of at least 1300000 daltons, as a component in devices with slow and/or controlled-release pharmaceutical applications.

Description of the preferred embodiments

Example 1:

The source material was obtained as follows. Oat grain first lumat, and peeled grain is subjected to dry grinding, and 50% of the mass of grain is retained as a larger fraction. 575 g of this material is suspended in 4 liters of water at a temperature of 95°C, in a 5-liter reaction vessel connected with a mechanical stirrer. The enzyme α-amylase (35 units) are added to the suspension, and the mixture was incubated with mixing and wet-milling, alternately, for 1 hour. After this time the pH is reduced to 4.5, the temperature is reduced to 75°C and add the enzyme amyloglucosidase (AMG) (35 units), the mixture is incubated for 15 minutes with stirring. Then the enzymes completely deactivated by heating the suspension in the autoclave at 140°C for several minutes.

Then, the resulting suspension is centrifuged to obtain four different layers that separate and collect: viscous upper layer rich in soluble dietary fibers, in which lastnosti, β-glucans, the aqueous layer containing dextrin and sugar, in particular, maltose and maltotriose, < 1% fat and < 3% protein layer, rich in protein-oil, and the lower layer containing insoluble fibrous part ground oats. The top layer and the layer of proteins-oil freeze dried before analysis. The fibrous layer is dried at 60°C in an oven.

The values of the outputs of the upper layer, the fraction of protein-oil and fraction fibers are 15%, 15% and 20.0%, respectively (dry matter). The remainder is mainly soluble sugars and dextrins.

The top layer additionally analyze the content of β-glucans, residual protein and fat, and the like, with the following results:

β-glucan: 24,5%, protein: 5,0%, fat: 1.8 per cent.

Then an aliquot of the dried material of the upper layer is dissolved in a 0.05 M solution of sodium chloride to a concentration of 0.1%, and the molecular weight of the polymer components is assessed using HPSEC (High Performance Size Exclusion Chromatography - high performance exclusion chromatography) on the integrated system speakers Ultragel GPC, using pullulan as standards. The average molecular weight of the peak component of β-glucans material assessed as >1.3 million daltons, compared with the calibration pullulanase standard.

Example 2:

Barley grain is subjected to dry POM the Lu to remove excess material of the endosperm, and 50% milled grains, representing the larger fraction, used as source material for analysis.

575 g of this material is suspended in 4 liters of water at a temperature of 95°C, in a 5-liter reaction vessel connected with a mechanical stirrer. The enzyme α-amylase (35 units) are added to the suspension, and the mixture is incubated, with mixing and wet-milling, alternately, for 1 hour. After this time the pH is reduced to 4.5, the temperature is reduced to 75°C and add the enzyme amyloglucosidase (AMG) (35 units), the mixture is incubated for 15 minutes with stirring. Then the enzymes completely deactivated by heating the suspension in the autoclave at 140°C for several minutes.

Then, the resulting suspension is centrifuged to obtain four different layers that separate and collect: viscous upper layer rich in soluble dietary fiber, in particular, β-glucans, water layer, layer, rich in protein - oil, and the lower layer containing insoluble fibrous part ground oats. The top layer and the layer of proteins-oil freeze dried before analysis. The fibrous layer is dried at 60°C in an oven.

The values of the outputs of the upper layer, the fraction of protein-oil and fraction fibers are 15%, 15.4% and 21.4 per cent respectively.

The top layer additionally examined for the content of β-Gluck is s, residual protein and the like, with the following results:

β-glucan: 24,7%, protein: 5.1%, fat: 0,4%.

Then an aliquot of the dried material of the upper layer is dissolved in a 0.05 M solution of sodium chloride to a concentration of 0.1% and the molecular weight of the polymer components is assessed using HPSEC (High Performance Size Exclusion Chromatography - high performance exclusion chromatography) on the integrated system speakers Ultragel GPC, using pullulan as standards. The average molecular weight of the peak component of β-glucans material assessed as >1.3 million daltons.

Example 3:

The same source material as receive in example 1 is used in this study. 150 kg of this material is added to 1050 litres of water at 95°C in a 2000 liter tank, which is connected with a mechanical stirrer.

To the suspension is added the enzyme α-amylase (9100 units) and the mixture was incubated with mixing and wet-milling, alternately, for 1 hour. After this time the pH is reduced to 4.5 using 84% phosphoric acid, the temperature is reduced to 75°C and add the enzyme amyloglucosidase (AMG) (9000 units), the mixture is incubated for 15 minutes with stirring. Then the enzymes completely inactivate by heating the resulting suspension by passing through a tubular heat exchanger at 140°C. Then partially ohlazhdenku the suspension of the hydrolyzate is pumped to a 3-phase decanter, and get three fractions: viscous upper layer rich in soluble dietary fibre, water fraction and a fraction containing most of the protein, fat and insoluble fibers from milled oat grain.

The values of the outputs of the upper layer and the fraction of protein-oil-fibre content consists of 15.6% and 35.7%, respectively.

Then the separated upper layer is further diluted with water (1 part to 5 parts water), mix, and then the excess protein is removed by centrifuge. Then the purified material is spray dried to powder light cream color.

The dried top layer additionally analyze the content of β-glucans, sugar, residual protein and oil, and the like, with the following results:

β-glucan: 24,8%, protein: 5.3%, fat: 1.6 per cent.

Then an aliquot of the dried material of the upper layer is dissolved in a 0.05 M solution of sodium chloride to a concentration of 0.1%, and the molecular weight of the polymer components is assessed using HPSEC (High Performance Size Exclusion Chromatography - high performance exclusion chromatography) on the integrated system speakers Ultragel GPC, using pullulan as standards. The average molecular weight of the peak component of β-glucans material assessed as >1.3 million daltons.

Example 4:

Analysis equivalent to that described in example 1 is performed with dobavleniem procedure two additional stages. Separated upper layer is not dried immediately freezing, but diluted with water (1 part to 5 parts water), and the remaining excess protein is removed by means of a centrifuge. Then the resulting mixture is passed through an Ultra Filter, containing 0.1 μm membrane to remove components with lower molecular weights, i.e. sugars, such as maltodextrins and glucose. Held the balance then harvested and dried by freezing. Analysis of the dried fractions gives the following results, showing the content of β-glucans of 38.4% (on dry matter), 4.6% protein.

Analysis of the product by GPC (GPC, gel chromatography) after re-dissolved in 0.05 M sodium chloride solution shows a peak of β-glucans with a molecular mass of 1200500, estimated by comparison with pullulanase standards.

Example 5:

The source material was obtained as follows. Oat grain first lumat, and peeled grain is subjected to dry grinding, and 50% of the mass of grain is retained as a larger fraction. 575 g of this material is suspended in 4 liters of water at a temperature of 95°C, in a 5-liter reaction vessel connected with a mechanical stirrer. The enzyme α-amylase (35 units) are added to the suspension, and the mixture is incubated, with mixing and wet-milling, alternately, for 1 hour. After this time the pH is reduced to 5.3, temperature, p is rigaut to 65°C, and add the enzyme pullulanase (AMG) (35 units), the mixture is incubated for 30 minutes with stirring. Then the enzymes completely deactivated by heating the suspension in the autoclave at 140°C for several minutes.

Then, the resulting suspension is centrifuged to obtain four different layers that separate and collect: viscous upper layer rich in soluble dietary fiber, in particular, β-glucans, water layer, layer, rich in protein-oil, and the lower layer containing insoluble fibrous part ground oats. The top layer and the layer of proteins-oil freeze dried before analysis. The fibrous layer is dried in an oven at 60°C.

The values of the outputs of the upper layer fraction of protein-oil and fraction fibers comprise 10.3 percent, 15.1 percent and 15.6%, respectively on dry substance.

The top layer additionally analyze the content of β-glucans, residual protein and oil, and the like, with the following results:

β-glucan: 18,2%, protein: 3.9%, fat: 0,1%.

Then an aliquot of the dried material of the upper layer is dissolved in a 0.05 M solution of sodium chloride to a concentration of 0.1%, and the molecular weight of the polymer components is assessed using HPSEC (High Performance Size Exclusion Chromatography - high performance exclusion chromatography) on the integrated system speakers Ultragel GPC using pullu the ANOVA as standards. The average molecular weight of the peak component of β-glucans material assessed as >1.3 million daltons.

Example 6:

The upper layer is separated from the oats in example 1 was further treated using drug enzyme amyloglucosidase that clear of a side activity of β-glucanase in the following way. 2 ml AMG first passed through a column containing anion exchange resin (Bio-Rad AG 1-X4), equilibrated in 25 mm phosphate buffer, pH 5.8. Then associated protein elute from the column by applying a linear gradient of sodium chloride from 0 to 1 M. the Main protein band is collected and re-concentrated to 2 ml using ultrafilter 1000 daltons. Then partially purified enzyme is passed over a column containing material packings for chromatography hydrophobic interactions (Bio-Rad Macro-Prep t-Butyl HIC Support, balanced with the use of 50 mm phosphate buffer, pH of 6.0, containing 1.5 M ammonium sulfate. Then the associated enzyme elute from the column by applying a linear decreasing gradient of ammonium sulfate from 1.5 M to 0. The main protein band, elwira from the column is collected, concentrated to 2 ml using ultrafilter 1000 daltons, and then used as purified AMG, as described below.

100 ml of the upper layer, containing, in General, 24.5% of β-glucans (dry substances is) and 6% of dry matter, dilute to 200 ml with deionized water in a beaker Pyrex®, setting the pH to 4.6. The sample is placed in a water bath at 60°C with a magnetic stirrer, and to the mixture was added 100 μl of purified AMG. Incubation is carried out for two hours, after this time the sample is heated to 120°C in an autoclave for deaktivirovana enzyme.

An aliquot (0.5 ml) is removed from the vessel and analyzed using GPC on the distribution of molecular masses of dissolved components, as described in example 1 above. The average molecular weight components of β-glucans in the material is measured as >1.3 million daltons. Peak caused more high-molecular dextrins observed in the GPC profile of the product from example 1, disappears, and there is a new peak at a very low molecular weight due to hydrolysis of dextrin.

The rest of the sample precipitated in a mixture of 1:1 ethanol / water (500 ml), and observed the deposition of β-glucans in the form of "strings", which are easily filtered out from the liquid. Then they are subjected to centrifugation to remove excess mother liquor, and white flakes are dried by freezing, getting cream-colored powder.

Analysis of the product gives the following composition results: β-glucan: 62.8%of the protein of 4.2%, fat 0.1 percent. The remainder is mainly maltose, maltotriose and glucose.

Additional analysis of civil OS is p then dried product, after re-dissolution of a 0.05 M solution of sodium chloride. This gives equivalent results, from the point of view of the average molecular weight of the peak component of β-glucans product, compared to the analysis carried out before drying.

Example 7:

Carry out a procedure equivalent to that described in example 6, using the same source material. However, instead of the hydrolysis product, which precipitated after 2 hours of incubation, the mother liquor is subjected to ultrafiltration through a 0.1 μm membrane, and held the product is subsequently dried by freezing.

Analysis of the product gives the following composition results: β-glucan: 44,6%, protein: 4.3%), fat (0.4 percent. The remainder is mainly maltose, maltotriose and glucose.

The GPC analysis of the product after re-dissolved in 0.05 M sodium chloride solution shows a peak of β-glucans with an average molecular weight 1130500 daltons, as measured by comparison with pullulanase standards.

Example 8:

Carry out the procedure in most aspects equivalent to the one described in example 6, using the same source material, with the added addition of a preparation of the enzyme xylanase (50 μl) to a solution of 15 minutes before the end of the incubation period (i.e. after 105 minutes).

After inaktivirovanie enzyme (curing in the autoclave is at 120°C), the sample precipitated in a mixture of water and ethanol (500 ml) 1:1, and observed the deposition of β-glucans in the form of "strings", which are easily filtered out from the liquid. They are then centrifuged to remove excess mother liquor, and white flakes are subjected to freeze drying to obtain a cream-powder.

Analysis of the product gives the following composition results: β-glucan: 64,4%, protein: 4,0%, fat: 0.2 percent. The remainder is mainly maltose, maltotriose and glucose.

Analysis by GPC of the product after re-dissolved in 0.05 M sodium chloride solution shows a peak of β-glucans with an average molecular weight 810600 daltons, as measured by comparison with pullulanase standards.

Example 9:

To assess the quality of β-glucans formed in the procedure described in U.S. patent 6592914 Bl and in the application for international patent WO 00/24270, Triantafyllon, carry out a comparative experiment in accordance with the method described in example Triantafyllon. Oat bran is obtained from grinding the oat grain, cooked, containing 6.4% of β-glucans, as determined by the method McLeery, used in the experiment. 50 g of this sample is added slowly in chemical beaker, placed in a thermostatted water bath, which contains 360 g of deionized water, 0.5 g of the enzyme β-amylase (obtained from Genencor), the pre is preliminary heated to 55°C. The mixture is constantly stirred using a mechanical stirrer overhead, which is connected to a mixer "propeller", while adding oat bran, which takes ten minutes. Chemical beaker and its contents, then incubated at 55°C water bath for 2 hours, with continuous mechanical stirring. After this time the chemical glass is transferred to fifteen minutes in a boiling water bath for deaktivirovana enzyme.

Then all the contents of chemical glass decanted into centrifuge Cup and allow the material to cool, and then centrifuged at 5000 rpm for 10 minutes. Fibrous solids and grayish protein layer are clearly separated in the lower part of the tube from a single layer of an aqueous supernatant containing soluble and solubilization components from the processed oat flour coarsely. No viscous upper layer different from the second water layer is not observed.

The aqueous phase is decanted from the solid product and analyze. After careful drying, freezing get 16,1 g of the powder color from cream to light brown, which contains approximately 1.5 g of β-glucans, as determined using the enzymatic method Mcleery. This is the content of β-glucans in the range between 9 and 10% allocated to the ear solid product.

As a dry solid product, and a small part of the sample supernatant withheld before drying, are analyzed using HPSEC (High Performance Size Exclusion Chromatography - high performance exclusion chromatography) on the integrated system speakers Ultragel GPC, using pullulan as standards. No high molecular weight peaks of over 200,000 daltons was not observed in any sample, indicating that the native β-glucan in flour coarse decompose during processing. As expected, this is the main reason that some viscous, rich in β-glucans of the upper layer is not observed. For this phenomenon, the component β-glucans, which is solubilisation must be supported with a molecular mass of at least 1-1,5 million daltons.

Example 10:

Carry out an additional experiment, which is exactly as described above in example 9, except that the enzyme pullulan, 0.2 g (obtained from Novo Nordisk), add together with β-amylase.

Get very similar results, and again, there is no separate viscous upper layer. The GPC analysis confirms the absence of particularly high molecular weight peak for β-glucans.

Example 11:

Then carry out the final experiment. 5 g of the powder, rich in β-glucans obtained as described in the ore 1, which contains 24.5% of β-glucans with a measured molecular weight peak, more than 1.3 million daltons, dissolved in 50 g of deionized water in a beaker which is placed in a water bath thermostated at 55°C. Formed a viscous solution. 0.1 g of the same enzyme β-amylase supplied by Genencor (example 9), add to the mixture, which was then gently stirred with a magnetic stirrer for 2 hours at 55°C. the viscosity of the solution, as noted, is significantly reduced, and the portion of the sample removed after 2 hours for analysis by HPSEC using the system described above. The peak of β-glucans with high molecular weight disappears and a new, low molecular weight peak (less than 150,000 daltons) appears on the chromatogram. This clearly shows that the enzymatic treatment decomposes a molecule of β-glucan, probably because of adverse activity in the product. Such degradation occurring during the processing of oat flour coarse, of course, would prevent critical way the formation of separate viscous upper layer in accordance with the observations of the authors.

Thus, the comparative examples show that a separate phase containing an increased amount of β-glucans, will not be formed. Comparative examples also show that β-glucan will have much of men who Shui molecular weight than β-glucan, selected in accordance with the present invention.

Thus, the mixture of the hydrolysate of U.S. patent No. 6592914 B1 and application of international patent WO 00/24270 Triantafyllon cannot be used for the same purposes as the fraction of β-glucans of the present invention.

Description of figures

1 and 2 show a block diagram of the setup needed for industrial way, and the installation includes two parts, namely part of the dry way and the wet part of the way.

Dry part (figure 1) consists of a hopper 1 for storing oats or barley before use. The grain is transported by the transport screw 2 in the means 10 for washing and possibly in the metering container 3 for weighting the output of grain, which is transferred to the device 4 to be cracked where the husk is separated by the separator 5. Shelled grain is transferred through the hopper 6 into the mill, containing grinders and screens, denoted in General 7, from which the flour is kept in the vessel 8, and a larger fraction is transferred into the hopper 9 and provides it for further processing.

Now a larger fraction is transferred into the wet part (figure 2), where it enters the reaction chamber 11, together with the enzymes and water to obtain a suspension. A sensor for monitoring the pH (not shown) used in the reaction vessel, as well as the unit's electric is hydrated cover or other means of temperature control (not shown). The reacted mixture is transferred to the mill 18 wet grinding and the heat exchanger 12, the separator 13 in the form of a decanter, where the top faction/layer is transferred to the additional reaction tank 14, where the upper layer is mixed with water to flush the product through the offices of any of the captured protein, which is removed in the decanter 15, while the fraction of β-glucans is evaporated to obtain a powder of β-glucans in the dryer 16 and 17. The intermediate layer is removed as the water phase is 19, and the layer containing the solid products in the form of fibers, protein and fat, is removed as a layer 20 of solid products.

Examples of reception, food and drinks with fraction, rich in beta-glucans

Example 1-p

Drink low fat content of the buttermilk with a creamy consistency

Enriched with beta-glucan fraction, obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with a 35%content of oat beta-glucan and used as a thickener and stabilizer, and to give a creamy taste to the finished drink. To 255 oz serving of drink this powder was added in amount to provide 1.5 g of beta-glucan in portions. It is allowed to specify in the product label that it contributes to maintaining low cholesterol levels. Buttermilk, which is acidic by-product obtained during the production is the rotary oil consumed as a beverage in many countries. Because it provides an excellent basis for the enrichment of beta-glucan, buttermilk used in this example as mentioned drink.

The composition of the product was as follows:

Buttermilk (0.5% fat)250 ml
Powder with 35% beta-glucan4,2 g

Powder was mixed into directly into the buttermilk using a mechanical mixer, such as a Silverson.

Fruits, flavors, sweeteners and other additives were introduced into the product as desired. The product after receiving cooled. Separation of the product when this occurred. The result was obtained milk drink with the consistency of a milk drink or yogurt with a pleasant taste and mouth feel.

Example 2-p

Dairy dessert with the consistency of mousse or cream yogurt

Enriched with beta-glucan fraction, obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% oat beta-glucan and used as a thickener and stabilizer to give a creamy taste to the finished dessert. To 106 oz serving of dessert this powder was added in amount to provide 1.4 g of beta-glucan in portions. This allowed the about be specified in the product label, he contributes to maintaining low cholesterol levels.

The composition of the product was as follows:

Whole milk (3.5% fat)100 ml
Powder with 35% beta-glucan4 g
Fruit or butter flavoring0.2 g
Sugar or other sweetener2 g

First I mixed the dry ingredients together, and then this mixture was mixed into the milk using a Silverson mixer with paddle. Fruit or other flavorings made on request.

Also got a variant of this product with reduced-fat (1.5% fat)using semi-skimmed milk. Then the obtained product was cooled in the refrigerator.

The obtained thick, zachecamy spoon dessert had a good taste and cream with fat content below 3.5% or even 1.5%.

Example 3-p

Newsrelease fluid cream

The fraction obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% beta-glucan and used as a thickener and stabilizer to give a creamy taste to the finished product.

Product composition:

Whole milk (3.5% fat)100 ml
Powder with 35% beta-glucan2 g

Powder is simply mixed with milk and use a paddle mixer Silverson. The resulting mixture was cooled in the refrigerator.

Cream could be separation after 24 hours storage due to flocculation of casein, but when lightly shaken restored the original shape.

The product is additionally stabilized 0.1 to 0.2 xanthan gum. Lipid content below 3.5% of the product showed the appearance, fluidity and tastes like heavy cream (38% fat).

Example 4-p

Spread butter reduced fat

Standard unsalted butter in the number of 47.5% was combined with 47.5% of water, and the recipe was brought to 100% by adding a powder from a fraction enriched in beta-glucan, obtained by examples 1, 3 and 4. There was obtained a stable, smooth spread product containing only 40% of milk fat. This content could be reduced by partial replacement of milk fat in olive oil or rapeseed oil cold pressed. The taste of the product could be added salt.

Composition per 1 kg of oil:

Butter475 g
Powder with 35% beta-glucan50 g
Water475 g

Butter (475 g) was first softened water bath (35°C), and then into her with slow stirring in a conventional mixer was added a powder of beta-glucan (50 g) to obtain a uniform dispersion. Then added 475 g of water at a temperature of about 35°C. and slowly stirred at a normal mixer. Beta-glucan powder swollen and stabilized mixture for a short period of mixing (30 s to 1 min) the Product was cooled under stirring to a cold water or ice bath.

The product obtained had a fine texture and mouth feel, and had a good amazement even when the temperature of the refrigerator.

Example 5-p

Dressing to the salad type of mayonnaise 30% fat

The fraction obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% beta-glucan and used as a thickener and stabilizer in "mayonnaise" dressing for salad.

The composition of salad dressing (per 100 g):

30 g of sunflower oil or rapeseed oil

45 g of powder with beta glucan

perhaps 1-1,5 g of powdered skim milk

possible 1 g of egg yolk

1,5 sugar

2 g of acetic acid (to taste, if insufficient)

1.5 g of salt (to taste, e is whether enough)

59 g of water.

Beta-glucan powder first stirred in the butter using a conventional mixer to obtain a dispersion. Then added water at a temperature of about 30°C With slow stirring. Beta-glucan powder swollen and stabilized the mixture for 30 seconds to 1 min. Rest of the ingredients were added to the stabilized mixture using a mixer on low speed. Then added the optional egg yolk, as the last ingredient.

There was obtained a stable, creamy dressing for salad, like mayonnaise, with good taste, mouth feel and texture, despite the low fat content.

Example 6-p

Cream cheese with reduced half-fat

The fraction obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% beta-glucan and used as a thickener and stabilizer in a creamy cheese.

The composition of cheese

Cream cheese full fat47 g
Powder with beta glucan5 g
Water47 g
Sol1 g

First mixed beta-glucan powder with the lute. Then dry the mixture was intensively mixed into to the cream cheese using a high-speed blender (kitchen blender). Then slowly added to water while stirring and the obtained homogeneous mixture. The product was cooled in the refrigerator. The resulting product was a stable, delicious cream cheese with a lovely texture and amazement, lipid content of about 11%.

Example 7-p

Liver pate low-fat

The fraction obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% beta-glucan and used as a thickener and stabilizer in the liver pate.

The composition of the paste:

Svezheispechennaya liver (pork or beef)78 g
Powder with 35% beta-glucan2.5 g
Potato dietary fiber2 g
Water15 g
Fat3 g
Seasoning1 g

Beta-glucan powder was mixed into together with seasonings in the melted fat. Liver, potato dietary fiber and water were mixed about the individual in a blender, and then this mixture was added a mixture of beta-glucan and condiments and mixed in a blender to obtain a homogeneous consistency.

The product was baked in an oven at 180°C for 35 minutes.

The resulting paste had a wonderful texture and taste, sensation in the mouth, as a product full of fat.

Example 8-p

White bread with beta glucan

Loaves of white bread produced according to the standard CCFRA experimental method TES-BCP-352.

Produced standard loaves of bread, and bread containing 2.5% beta-glucan, by adding to the dough powder containing 35% beta-glucan and obtained by spray drying from enriched in beta-glucan fraction, obtained in examples 1, 3 and 4.

Standard bread recipe was the following:

Flour1000 g
Yeast25 g
Sol20 g
Fat10 g
Ascorbic acid0.1 g
DATA ethers3.3 grams
Water612 g

In the study loaves of bread will complement the flax used beta-glucan powder to obtain a 2.5%content of beta-glucan in the bread. Beta-glucan powder was mixed into directly to the flour before making the test.

The resulting loaves of bread were subjected to various studies.

1. The volume of the loaves. Significant differences were not found.

2. Color. Color sticks estimated white-yellow was similar in control and test samples.

3. Texture/hardness. Evaluation of hardness was the same or similar in the control and the samples after 1 day and 5 days.

4. Moisture content: Control 46%of the analyzed samples of 45%. In General, bread with 2.5% beta-glucan had the same organoleptic properties and other characteristics of quality as regular bread.

Example 9-p

Shower gel

The fraction obtained in examples 1, 3 and 4, converted by spray drying into a fine powder with 35% beta-glucan and used in the formulation of the gel as a tool for skin care, especially for dry, sensitive and aging skin.

The composition of the emulsion:

Deionized water (75-80°C)56 g
Sweet almond oil40 g
Powder with 35% beta-glucan4 g

Beta-glucan powder was added to the oil, sweet almond oil when PE is emisiuni until a smooth dispersion. Then added water and mixed on a Silverson mixer. Also added the preservative Euxyl K702 in the amount of 0.6% and the pH of the mixture was adjusted to 5.0 to 5.5.

20 g of the resulting emulsion, and the aromatic oil was added to 80 g of the usual shower gel.

The resulting product had a smooth creamy appearance and had a wonderful effect on the skin with a pleasant feeling after use.

Example 10-p

Dry powdered nutritional supplements containing beta-glucan

Used the fraction obtained in examples 1, 3 and 4, and the powder with 35% beta-glucan, or fraction in example 6, is turned into a powder with 60% beta-glucan. These powders were added in the formulation of an energy drink as a source of healthy dietary fiber.

1st recipe of the drink:

Soy protein isolate36 g
Skimmed milk powder30 g
Insoluble wheat or
oat dietary fiber16 g
Maltodextrin sugar12 g
Powder with 35% beta-glucan6.4g

2-I drink recipe:

Soy protein isolate37 g
Skimmed milk powder32 g
Insoluble wheat or
oat dietary fiber16 g
Maltodextrin sugar12 g
Powder with 60% beta-glucan3.7 g

The dry ingredients were thoroughly mixed together and then added oil to obtain a dry powder mixture.

The resulting mixture was divided into 3 portions 33 g bag. Each serving delivers 0.75 g beta-glucan to reduce the level of cholesterol in the blood.

These 33 g servings add 200 ml of water in a shaker and shake mixture until a homogeneous consistency energy drink. The composition of the mixture to provide the consumer with proteins, fats and carbohydrates to replace conventional food, but can also be added vitamins and minerals.

Example 11-p

Portions to enhance food beta-glucan

Used the fraction obtained in examples 1, 3 and 4, and the powder with 35% beta-glucan,or fraction in example 6, turned into a powder with 60% beta-glucan, for the manufacture of servings for the delivery of soluble fiber (beta-glucans) to the consumer.

The composition of the mixture: 1st option:

Soy protein isolate11 g
Skimmed milk powder20 g
Insoluble wheat or
oat dietary fiber8 g
Maltodextrin sugar2 g
Powder with 35% beta-glucan7 g

2nd option:

Soy protein isolate12 g
Skimmed milk powder22 g
Insoluble wheat or
oat dietary fiber8 g
Maltodextrin sugar2 g
Powder with 60% beta-glucan4,2 g

Received 48 grams of the mixture was divided into three portions 16, This powder can be added to 125-200 ml of water and get in a shaker drink with a smooth taste. Each serving of the drink contains 0.75 beta-glucan for cholesterol-lowering.

1. Extraction of complex soluble dietary fiber from oat or barley grain using enzymatic hydrolysis treatment, characterized in that it is not subjected to heat treatment grinds the grain and any fraction with the lower content of the endosperm is rich in β-glucans, re-unite without any additional heat treatment, is dispersed in water at a temperature of 95°C., and then subjected at 75°C. the enzymatic processing of decomposing starch enzymes, free from β-glucanase, with possible subsequent stage of inaktivirovanie enzymes by wet heat treatment, the mixture of the hydrolysate, which spontaneously forms at least one viscous, aqueous fraction of the top layer on top of the second water layer, is subjected to the separation process for selection of the specified at least one viscous, aqueous fraction of the upper layer, containing a complex of soluble dietary fibres, containing more than 20% of β-glucans on the dry substance.

2. The method according to claim 1, in which emit the second water layer, essentially is free from β-glucans, and at least the third layer, containing most of the protein and oil, together with insoluble fibrous material of milled grains.

3. The method according to claim 1, in which the milled fractions of grain crops treated with enzymes which decompose starch, in sequence, using the first α-amylase, and then the enzyme amyloglucosidase free of side activities of β-glucanase.

4. The method according to claim 1, in which the milled fractions of grain crops treated with enzymes which decompose starch, in sequence, using the first α-amylase, and then the enzyme amyloglucosidase free of side activities of β-glucanase, and the enzyme amyloglucosidase used for 40 min or less at a temperature above 55°C.

5. The method according to claim 1, in which the milled fractions of grain crops treated with enzymes which decompose starch, in sequence, using the first α-amylase, and then the enzyme amyloglucosidase, when this enzyme amyloglucosidase is essentially free from side activity of β-glucanase before use, the two-stage procedure using anion exchange, followed by chromatography of hydrophobic interactions, while the main strip of proteins, elwira from the column for chromatography hydrophobic interaction is the behaviour, used as the purified enzyme.

6. The method according to any one of claims 1 to 5, in which the separated fraction of the upper layer rich in soluble dietary fiber, is further processed in the wet state, after optional dilution with water, using one or a combination of more than one of the following type enzymes: xylanase, aminoglycosides, pullulanase, cellulases.

7. The method according to any one of claims 1 to 5, in which the separated fraction of the upper layer rich in soluble dietary fiber, is further processed in the wet state, after optional dilution with water, with the help of the enzyme amyloglucosidase, when this enzyme amyloglucosidase is essentially free from side activity of β-glucanase before use, the two-stage procedure using anion exchange, followed by chromatography of hydrophobic interactions, with the release of the main strip of proteins, eluruumiks from the column for chromatography hydrophobic interactions, is used as the purified enzyme.

8. The fraction of the upper layer rich in soluble dietary fibre, in particular β-glucans average molecular weight, obtained by the method according to any one of claims 1 to 7, where this fraction contains at least 20% and not more than 40% of β-glucans (dry, washes the Wu) with a molecular weight of at least 800000 Yes, and containing less than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably less than 1.0%.

9. The fraction of the upper layer rich in soluble dietary fibre, in particular β-glucans average molecular weight, obtained according to claims 1-7, where this fraction contains at least 40% β-glucans (on dry matter) with a molecular weight of at least 800000 and contains less than 10% protein, preferably less than 7% protein, more preferably less than 5% protein, and less than 2.5% oil, preferably less than 2.0%, more preferably less than 1.5%, even more preferably less than 1.0%.

10. Use the fractions of the upper layer, rich in β-glucan obtained by the method according to any one of claims 1 to 7, or fractions containing β-glucans of claim 8 or 9, as an additive for food, feed, pharmaceutical and cosmetic products.

11. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and β-glucan component has a molecular weight of at least 800000 Yes, as an additive for yoghurt, milk drinks and other fluid is x drugs fermented milk.

12. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for yogurt, milk beverages and other liquid preparations fermented milk.

13. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for ice cream and frozen desserts.

14. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for ice cream and frozen desserts.

15. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% soluble dietary is elocon β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for spreadable products based on oils, pastes and spreads, functioning as an agent that modulates the level of cholesterol in the blood, and/or modulating the level of glucose in the blood, and/or prebiotic agent.

16. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for spreadable products based on oils, pastes and spreads, functioning as an agent that modulates the level of cholesterol in the blood, and/or modulating the level of glucose in the blood, and/or prebiotic agent.

17. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight (m is Nisha least 800000 Yes, as additives for cheese.

18. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as additives for cheese.

19. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for processed meat, such as burgers, meatballs, sausages, salami, pate and paste, as textureloader and/or retaining humidity agent, and/or prebiotic agent and/or agent that modulates the level of glucose in the blood.

20. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, the quality is ve additives for processed meat, such as burgers, meatballs, sausages, salami, pate and paste, as textureloader and/or retaining moisture agent, and/or prebiotic agent and/or agent that modulates the level of glucose in the blood.

21. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for bakery products such as breads and pastries, as textureloader and/or retaining the humidity of the agent and/or agent modulation of the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum, and/or prebiotic agent.

22. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as an additive for bakery products such as breads and confectionery products as textureimage/or retaining moisture agent, and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in the serum, and/or prebiotic agent.

23. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as a functional additive for cosmetic products such as ointments, creams, softening for the skin.

24. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as a functional additive for cosmetic products such as ointments, creams, softening for the skin.

25. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans with mo is coolaroo weight of at least 800000 Yes, as a component of a drug pill or capsules, as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in blood serum.

26. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as a component of a drug pill or capsules, as a prebiotic agent and/or agent that modulates the level of glucose in the blood, and/or agent that modulates the level of cholesterol in blood serum.

27. The use of claim 10, in which a specified fraction contains at least 20% and not more than 40% of soluble dietary fibers of β-glucans, not more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as a component in devices with slow and/or controlled-release pharmaceutical applications.

28. The use of claim 10, in which a specified fraction contains at least 40% soluble dietary fiber β-glucans, the e more than 10% protein, preferably less than 7% protein, more preferably less than 5% protein and less than 2.5% oil by dry substance, and with the component of β-glucans having a molecular weight of at least 800000 Yes, as a component in devices with slow and/or controlled-release pharmaceutical applications.



 

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FIELD: chemistry.

SUBSTANCE: method of obtaining complex with inclusion of cyclodextrin can include dry mixing of cyclodextrin and hydrocolloid for formation of dry mixture and mixing solvent and guest with dry mixture for formation of complex with inclusion of cyclodextrin. In some versions of realisation method of obtaining complex with inclusion of cyclodextrin can include mixing of cyclodextrin and hydrocolloid for formation of first mixture, mixing of first mixture with solvent for formation of second mixture and mixing of quest with second mixture for formation of third mixture.

EFFECT: elaboration of efficient method of obtaining complex with inclusion of cyclodextrin.

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EFFECT: obtaining capsular saccharides which demonstrate higher immunogenity in comparison to natural polysaccharides.

29 cl, 6 dwg

FIELD: chemistry.

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EFFECT: increased effectiveness of composition and method of treatment.

61 cl, 18 dwg, 6 tbl, 18 ex

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EFFECT: release from larch of dihydro-meletin with grade 93-97%, with yield 2,5-2,6% of mass of bone-dry wood and resinous mass with yield 4,5-5,0%.

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FIELD: chemistry, medicine.

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EFFECT: increase of application efficiency.

20 cl, 7 ex, 2 tbl, 1 dwg

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SUBSTANCE: method includes obtaining inulin from crashed roots of greater burdock by means of comprehensive extraction. Burdock roots are subjected to water extraction during 3÷5 days, obtained solution is processed with 96% ethanol with inulin precipitation at temperature lower than minus 15°C. Further inulin purification is performed by repeated recrystallisation.

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2 cl, 1 tbl

FIELD: chemistry; food products.

SUBSTANCE: method includes obtaining inulin from crashed roots of greater burdock by means of comprehensive extraction. Burdock roots are subjected to water extraction during 3÷5 days, obtained solution is processed with 96% ethanol with inulin precipitation at temperature lower than minus 15°C. Further inulin purification is performed by repeated recrystallisation.

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2 cl, 1 tbl

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EFFECT: invention can be applied in medicine, pharmacology

1 cl, 2 dwg, 1 tbl, 15 ex

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EFFECT: significant increase in output and quality of polysaccharide.

2 cl, 4 dwg, 4 ex

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SUBSTANCE: method of obtaining thiocarbamoylchitosan (TCC) involves chitosan reaction with ammonium rhodanide solution in organic thiocarbamide solvent at 110-150°C at weight ratio of chitosan to ammonium rhodanide of 100 : 90 - 440, with further water extraction of cooled reaction mass and product drying.

EFFECT: obtainment of TCC with addition degree of 0,31-1,12.

1 tbl, 7 ex

FIELD: food production technology.

SUBSTANCE: method includes cleaning of grain from foreign matters, grinding and sorting according to the size. One uses whole unhulled oat or barley grain. This grain is steeped in ratio 1:3 in water acidated with citric acid with media pH 3.0 at the temperature 40°C during 1 hour. Then it is washed and repeatedly steeped at the temperature 40-50°C with media pH 4.0-5.0 during 1-2 hours. Oat is repeatedly steeped in solution of an enzymatic agent "Biobake 721", and barley is repeatedly steeped in solution of an enzymatic agent "Fungamyl 2500 SG" in ratio 1:3. Concentration is 0.01-0.02% of grain weight as dry substance. After that, the grain is dispersed to get homogenous mass and dry it at the temperature 180°C to humidity 6%. The invention allows to obtain oat and barley food products.

EFFECT: high food value, decrease of technological process time, expansion of raw material resources, product yield increase and decrease of its price cost.

2 tbl, 6 ex

FIELD: food products.

SUBSTANCE: method for production of grain concentrate includes cleaning of triticale grain from foreign matters, steeping, drying, milling. Tripicale grain is soaked in buffer solution, that consists of citric acid and sodium citrate at pH 4.5, containing enzyme preparation Celloviridine G20h or complex enzyme preparation based on F-4.2 B FD-UF phytase in quantity of 0.05-0.1% dry substances of grain. Grain is soaked in buffer solution at ration of grain and buffer 2:1 and temperature of 40-50°C during 9-12 hours to grain humidity value 40-43%, not allowing the grain to germinate. Milling of grain is performed after drying to moisture content 11-14% and particles size 0.05-0.08 mm.

EFFECT: reducing of soaking time, slowdown of bakery products hardening time, producing of concentrate with increased biological value, which has advanced antimicrobical characteristics

2 tbl, 2 ex

FIELD: food products.

SUBSTANCE: bio-oat food product contains 1.3-1.4-βD-glucan with molecular weight exceeding 2000000 Da, solids, lactic acid bacteria, bifidobacteria, water. The product is characterised by pH 3.2-4.5 and viscosity - 20000-80000 cP. The bio-oat product is manufactured by processing coarse oat meal, malted oat, raw oat and oat bran. A bio-oat product additionally containing food filling is proposed as well. A bio-oat product additionally containing vitamins and mineral substances is also proposed.

EFFECT: product is characterised by colloidal body and functional properties of a symbiotic product.

10 cl, 1 dwg, 2 tbl, 5 ex

FIELD: food products.

SUBSTANCE: method of biological active item production includes production of milled source oat slurry in water and homogenisation of the produced mixture. Pulped oat grain and milled bare-grained oats, oat flakes, oat shorts, oat flour and milled extruded seed are used as milled oat raw material. Produced homogenate is pasteurised or sterilised by thermal treatment, cooled until fermentation temperature. Lactic acid bacteria or biphidus bacteria are then introduced. Attenuation is conducted at 20-45°C during 3-96 hours. Filling agents, flavourings and colour, aroma or taste correctors, sweeteners and food acids may added to target product. Invention ensures production of item with improved organoleptical properties being preserved during three-month storage period.

EFFECT: high content of protein and prevention or removal of alcohol withdrawal syndrome.

17 cl, 9 ex

FIELD: technology of food products making.

SUBSTANCE: bio-oat drinkable food product is prepared by treatment of oats and their derivatives, which has glycemic index from 40 to 50 units, pH from 3.2 to 4.5 and contains 0.4-2.0 weight % of 1.3-1.4-βD-glucan with molecular weight of more than 2000000 Dalton and with content of dry substances of 2.5-20.0 weight %, 10E7 CFU/g of lactic acid bacilli, 10E7 CFU/g of bifidus bacteria and the rest is water. The following components are used as oats and its derivatives: crude oat flour, malted oats, raw oats and oat bran. Bio-oat drinkable food product contains at least 0.4 weight % of high molecular 1.3-1.4 β D-glucan extracted in the process of oat bran treatment, hydrated and stabilised with formation of colloidal solution, crude oat flour and malted oats, which are primarily fermented with mixture consisting of lactic acid bacilli, yeast and bacteria, with addition of raw oats, with crude oat flour, malted oats, raw oats and oat bran taken in ratio of 1:3:11:15, with addition of water to reach the content of dry substances of 2.5 to 20.0 weight %. Prepared mixture is secondarily fermented by probiotic bacteria, the amount of the latter at the end of expiry date of product being at least 10E7 CFU/1 g.

EFFECT: product has high nutritious and biological value and contributes to prophylactic effect.

9 cl, 1 dwg, 2 tbl, 5 ex

FIELD: food industry; oat enzymatic treatment.

SUBSTANCE: using this method it is possible to obtain new improved oat products containing modified starch, the products have increased glucose and β-glucan content. The present invention is also related to the food products and food compositions, including oat with modified starch or oat liquid containing modified starch.

EFFECT: use of enzymes at their optimal temperatures; efficiency and effectiveness.

24 cl, 1 dwg, 1 tbl, 3 ex

FIELD: food processing industry.

SUBSTANCE: claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more.

EFFECT: foodstuff of decreased acrylamide content.

17 cl, 1 tbl, 5 ex

FIELD: processes for extraction of valuable fractions from grits of cereals such as wheat, barley, oats, and from rice shells.

SUBSTANCE: method involves two-staged process including first stage of subjecting grits to enzymatic processing combined with wet milling process; centrifuging and exposing to ultrafiltration process for physical separation of main grits fractions, i.e., insoluble phase (pericarp and aleuronic layer), germ-enriched fraction, residual endosperm fraction and soluble saccharides; second stage including fractionation of cereal grits substantially free from soluble substances, i.e., insoluble phase produced at first stage through enzymatic processing by means of xylanazes and/or beta-glucans and wet milling; centrifuging and exposing to ultrafiltration for physical separation of basic fractions, i.e., insoluble phase (residual component of cellular walls), protein-enriched fraction, soluble hemi-cellulose and oligosaccharide.

EFFECT: increased extent of extraction of valuable components from cellular walls and aleuronic cells from preliminarily cleaned grits.

25 cl, 2 dwg, 3 tbl, 10 ex

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

FIELD: food industry, BIOTECHNOLOGY.

SUBSTANCE: invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.

EFFECT: improved preparing method, valuable properties of suspension.

12 cl, 8 ex

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