Evaluating the Aqueous Extraction Efficiency of β-Glucan Extracted from Local Barley Bran and Endosperm and Studying Some of its Properties

Abstract

This study aimed to evaluate and compare the extraction efficiency of β-Glucan from the bran and endosperm of the local barley variety (Amal) using the aqueous extraction method, driven by the growing nutritional and functional importance of β-Glucan in the food industry. The bran and endosperm were mechanically separated, and each fraction was subjected to aqueous extraction under controlled conditions of temperature, solid-to-liquid ratio, and extraction time. The extraction yield and purity of the extracted β-Glucan were determined using standard analytical methods. The results showed significant differences in extraction efficiency between β-glucan extracted from the bran and that extracted from the endosperm; the endosperm showed a slightly higher extraction yield than the bran. Conversely, the bran extract exhibited distinct functional properties, indicating that the physicochemical properties of this compound vary depending on its location within the grain. The endosperm extract had a molecular weight and viscosity that differed from those of the bran extract. These variations play a major role in determining the efficiency of the extract when incorporated into food systems as a thickening agent or a fat replacer. The study recommends utilizing both fractions as local sources of β-Glucan for functional food formulation, favoring the endosperm when focusing on maximizing extraction yield to improve product texture due to its superior physicochemical properties, and the bran when targeting sustainability and minimizing food waste.