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Rasane P, Jha A, Sabikhi L, et al. Nutritional advantages of oats and opportunities for its processing as value added foods -a review[J]. Journal of Food Science and Technology, 2015, 52(2): 662-675.

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Article

Preparation of Grain β-glucan Gel and Characteristics of Its Slow-release

1College of Life Sciences, Fujian Normal University, Fuzhou, 350117, China

2College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350116, China


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 9, 466-472
DOI: 10.12691/jfnr-8-9-3
Copyright © 2020 Science and Education Publishing

Cite this paper:
Ting Xu, Jia Wu, Lan Zhao. Preparation of Grain β-glucan Gel and Characteristics of Its Slow-release. Journal of Food and Nutrition Research. 2020; 8(9):466-472. doi: 10.12691/jfnr-8-9-3.

Correspondence to: Lan  Zhao, College of Life Sciences, Fujian Normal University, Fuzhou, 350117, China. Email: zhaolan@fjnu.edu.cn

Abstract

The β-glucan freeze-thaw gel has been used as a carrier to release curcumin. The freeze-dried gel has the ideal sustained release following 5% β-glucan solution by adding 1% β-glucan quality curcumin, repeated freezing and thawing 8 times. The Peppas equation can significantly describe the release mechanism of curcumin in the β-glucan gel. This study further shows that the release of curcumin in the oat β-glucan gel is the Fick diffusion mechanism and coated barley β-glucan is a non-Fick release. Trying to use β-glucan as a completely natural drug delivery carrier opens up new ideas for the use of β-glucan.

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