Abstract:

The extraction efficiencies of oat bran polysaccharides using magnetized water and purified water were compared
with respect to polysaccharide yield and the residue ratio of protein. The extraction process with magnetized water was
optimized using response surface methodology. The results showed that magnetized water was a better solvent for the
extraction of oat bran polysaccharides than pure water. The optimum extraction conditions were found to be extraction at 68 ℃
for 105 min with a water-to-oat bran ratio of 18:1 (mL/g) at pH 8.7. Under these conditions, the polysaccharide yield was
(13.92 ± 0.07)%, representing a 37.55% increase over that obtained with pure water, with a residue ratio of protein of
(30.14 ± 0.18)%. The monosaccharide composition of the purified polysaccharide consisted of glucose (60.9 ± 1.3)%, xylose
(21.1 ± 1.1)%, arabinose (16.7 ± 1.4)%, and a small amount of galactose (1.0 ± 0.8) and rhamnose (0.3 ± 0.1)%, as indicated
by gas chromatography (GC) analysis.

Key words: oat bran, polysaccharides, magnetized water, response surface methodology, monosaccharide composition