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KMID : 1134820160450030380
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 3 p.380 ~ p.385
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Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill
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Gil Sun-Kook
Shin Joong-Yup
Kang Dae-Il
Ryu Gi-Hyung
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Abstract
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This study analyzed changes in β-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and 140°C) were adjusted. β-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of 130°C was higher compared to other extrusion conditions. β-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of 130°C treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of β-glucan extract.
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KEYWORD
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Agaricus blazei Murill, extrusion, enzyme treatment, β-glucan extraction
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