Vim li casUa liOat Beta -GlucanTsis yogMuaj Gluten?
Txhawm rau teb cov lus nug "Puas yog oat beta{0}}glucan muaj gluten?", peb yuav tsum xub qhia meej lub ntsiab lus ntawm "gluten" thiab kev faib tawm ntawm oats hauv tsev neeg cereal.
Gluten yog dab tsi?
Gluten tsis yog ib yam khoom, tab sis ib chav kawm ntawm cov proteins khaws cia hauv cov nplej tshwj xeeb. Nws cov khoom tseem ceeb yog prolyl glutenin thiab glutenin, uas yog nplua nuj nyob rau hauv proline thiab glutamine. Lawv qhov tshwj xeeb amino acid sequences ua rau lawv nyuaj rau tib neeg digestive enzymes kom tawg tag. Yog li ntawd, rau cov neeg mob celiac, gluten tuaj yeem ua rau lub cev tiv thaiv kab mob los tua lawv cov hnyuv. Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias gluten tshwm sim ib txwm muaj - muaj cov nplej tsuas yog txwv rau cov nplej (xws li cov nplej nplej, kamba, thiab lwm yam), barley, rye, thiab lawv cov hybrids. Lwm cov nplej tsis muaj cov noob los tsim gluten.
Hom Sib txawv hauv Oats
Botanically, oats belongs rau genus * Avena * nyob rau hauv tsev neeg Poaceae. Thaum lawv koom nrog tib tsev neeg xws li nplej (* Triticum *) thiab barley (* Hypericum *), lawv yog cov genera sib txawv thiab nthuav tawm qhov sib txawv ntawm caj ces tseem ceeb. Lub ntsiab khaws cia protein nyob rau hauv oats yog hu ua oat globulin, uas yog structurally ntau zoo ib yam li legume proteins thiab muaj tsawg homology rau cov tshuaj lom prolysin raws li nyob rau hauv cov nplej. Ntau cov ntaub ntawv pov thawj-raws li kev tshawb fawb, suav nrog cov ntaub ntawv luam tawm hauv cov ntaub ntawv pov thawj xws li *Gastroenterology*, tau pom tias cov oats ntshiab, tsis muaj kab mob tsis ua rau lub plab hnyuv puas tsuaj rau cov neeg mob uas muaj kab mob celiac. Hauv lwm lo lus, oats "tsis tsim" tshuaj lom gluten tawg.
Qhov Tseem Ceeb Qhov Sib Txawv ntawm -Glucan
Qhov no yog lub ntsiab lus tseem ceeb tshaj plaws. Chemically, oats beta{1}}glucan hmoov yog polysaccharide, piv txwv li, carbohydrate, tsis yog protein. Nws yog qhov siab -molecular- hnyav noj fiber ntau tsim los ntawm D-glucan monosaccharides txuas los ntawm -glycosidic bonds. Gluten yog nitrogen-muaj cov protein, thaum -glucan molecules tsis muaj nitrogen kiag li. Yog li, qhov laj thawj, nws tuaj yeem lees paub tias txawm tias tsis hais seb -glucan tau muab rho tawm los ntawm oats, barley, lossis poov xab, nws qhov xwm txheej carbohydrate hais tias nws tsis tuaj yeem muaj gluten lub cev thiab tshuaj.
Qhov laj thawj tseem ceeb vim li cas oats yog gluten ib txwm muaj -dawb yog tias lawv tsis muaj cov noob los ua ke gluten protein. Cov qauv ntawm oat globulin nws tus kheej yog txawv kiag li los ntawm cov tshuaj lom gluten. Tsis tas li ntawd, oats beta-glucan hmoov yog polysaccharide thiab tsis muaj kev sib txuas nrog cov protein-raws li gluten. Cov neeg tau txais kev pab yuav tsum ceev faj tsis txhob oats lawv tus kheej, tab sis ntawm exogenous nplej xws li nplej thiab barley uas yuav tsum tau tov nyob rau hauv thaum lub sij hawm sau thiab ua.
Yuav Ua Li CasOat Beta -GlucanTsis muajGluten?
Qhov no yog tus yuam sij los daws qhov tsis paub ntawm "txawm nws muaj gluten." Ordinary oat hmoov, vim nws tsis tau purified, tej zaum yuav muaj tseeb oat protein, yog li tsa kev txhawj xeeb. Txawm li cas los xij, raws li cov khoom siv raw, oat -glucan cov txheej txheem tsim khoom tseem ceeb daws qhov teeb meem ntawm kev sib kis -kev sib kis los ntawm kev sib cais technology. Raws li kev lag luam- cov txheej txheem rho tawm tus qauv, kev rho tawm ntawm siab -purity oats beta-glucan hmoov feem ntau suav nrog cov kauj ruam tseem ceeb hauv qab no:
Kauj Ruam 1: Kev tshuaj xyuas raw khoom
Tsis yog -GMO, oats loj hlob ruaj khov raug xaiv, thiab cov nplej uas muaj kab mob xws li nplej lossis barley raug tshem tawm thawj zaug.
Kauj Ruam 2: Kev sib cais ntawm lub cev / Enzymatic
Defatted oats beta-glucan hmoov yog tov nrog dej, thiab -amylase (siv rau degrade starch) thiab cov proteases tshwj xeeb ntxiv. Cov protease ua lub luag haujlwm tseem ceeb- nws yog tsim tshwj xeeb los rhuav tshem thiab tshem tawm cov khoom noj protein los ntawm oats, suav nrog oat protein thiab ib qho kab ntawm gluten protein uas yuav muaj. Hauv cov kauj ruam no, cov proteins yog hydrolyzed li impurities.
Kauj Ruam 3: Purification thiab Lim
Cov khoom tau dhau los ntawm ntau- theem pom (xws li microfiltration thiab ultrafiltration), ion pauv resin desalting thiab decolorization, thiab dej cawv nag lossis daus. Ultrafiltration membrane tshuab tuaj yeem khaws cia -glucan raws li qhov hnyav ntawm molecular (feem ntau kaum tawm txhiab txog lab ntawm Daltons), thaum tso cai rau cov protein me me (peptides) thiab cov hmoov tshauv dhau mus. Cov txheej txheem no nce cov khoom purity mus rau ntau dua 95%. Kauj Ruam 4: Kev Tshawb Fawb Kawg
Tom qab cov txheej txheem saum toj no, qhov kawg oat beta -glucan hmoov muaj cov ntsiab lus protein tsawg heev. Raws li cov qauv kev lag luam, cov khoom siab tshaj -purity tej zaum yuav tsuas muaj cov kab mob ntawm cov amino acids seem, tab sis lawv tsis muaj cov qauv protein ua kom tiav thiab tsis tuaj yeem txheeb xyuas tau gluten los ntawm cov khoom siv tshuaj ntsuam xyuas gluten (raws li ELISA).
Yuav Ua Li Cas Xaiv Gluten - Dawb Oat Beta -Glucan?
Tus yuam sij rau kev xaiv gluten-dawb oats beta-glucan hmoov yog nyob rau hauv kev zam kom tsis txhob hla- paug thiab paub meej txog cov txheej txheem purity.
Ua ntej, xyuas cov khoom pov thawj.
Nrhiav ncaj qha rau cov khoom sau npe "Gluten-Dawb Certification" lossis "Gluten-Free." Qhov no yog qhov kev lav phib xaub ncaj qha tshaj plaws, feem ntau txhais tau tias cov khoom tau dhau qhov thib peb - tog kev sim thiab cov ntsiab lus gluten yog qis dua cov qauv thoob ntiaj teb (xws li,<20 ppm).
Thib ob, xyuas cov khoom xyaw thiab cov khoom siv tom qab.
Paub meej tias cov khoom nyoos tsuas yog "oats," thiab tsis tov nrog barley, nplej, lossis lwm yam nplej. Ua ntej cov neeg xa khoom nrog lawv tus kheej cov chaw tsim khoom thiab R & D muaj peev xwm. Cov neeg muag khoom no tuaj yeem tswj tau qhov tsis zoo ntawm cov khoom tsis yog-GMO oats los ntawm qhov chaw thiab siv cov txheej txheem purification siab heev xws li kev sib cais ntawm daim nyias nyias kom nce -glucan purity mus rau ntau dua 95%. High purity txhais tau hais tias cov proteins (xws li gluten) raug tshem tawm mus rau qhov loj tshaj plaws.
Thaum kawg, xyuam xim rau kev sib cais ntawm cov kab ntau lawm.
Tshawb nrhiav seb cov khoom puas tau ua tiav ntawm cov kab ntau lawm kom tsis txhob hla - paug nrog gluten- muaj cov nplej. Kev sib xyaw ua haujlwm siab purity specifications nrog tus neeg muag khoom zoo (xws li ISO certification) yuav ua kom koj xaiv gluten nyab xeeb thiab txhim khu kev qha - dawb oat -glucan.
Xaus
Hauv cov ntsiab lus, oat -glucan yog purified polysaccharide. Oats beta-glucan hmoov yog gluten kiag li -dawb. Nws yog ib qho kev hloov pauv zoo heev thiab kev ntxhib los mos, thiab tau siv dav hauv gluten - cov khoom ci dawb hauv xyoo tas los no. Cov kev tshawb fawb tau pom tias ntxiv Oat Beta-Glucans Powder tuaj yeem txhim kho qhov kev ntxhib los mos, ntim, thiab hnov qab txog gluten- ncuav mog qab zib dawb, daws cov teeb meem tshwm sim ntawm "dryness, crumbliness, thiab pluag saj" hauv gluten- khoom noj dawb.
Guanjie Biotech muab cov oat beta ntau ntau -glucan hmoov, uas tsis yog tsuas yog ua tau raws li kev lag luam kev thov rau cov khoom siv ntxiv, tab sis kuj muab cov kev daws teeb meem zoo thiab muaj txiaj ntsig rau cov neeg siv khoom hauv ntau dua 100 lub teb chaws thoob ntiaj teb los ntawm siab -purity physicochemical ntsuas thiab nruj cov saw hlau cais.
Yog tias koj tab tom tsim cov khoom noj khoom haus, cov khoom noj kho mob, lossis cov khoom noj khoom haus rau cov neeg muaj gluten ua xua, xaiv siab -purity oat beta-glucan raw cov ntaub ntawv nrog cov txheej txheem zoo yog qhov tseem ceeb. Thov koj xav tiv tauj peb ntawm info@gybiotech.com.
Cov ntaub ntawv:
[1] Chen Zhongwei, Wang Ling, Niu Rui, et al. Kev faib tawm ntawm -glucan thiab phenolic acids hauv bran tau los ntawm liab qab oat nplej thiab oat hmoov ua [J]. Food Science, 2018(10): 1-6.
Wu Jia, Lin Xiangyang, Huang Dihui, et al. Txias-thaw extraction thiab structural characterization ntawm oat -glucan [J]. Phau ntawv Journal of Chinese Food Science.
[3] Korsa VV, Tykhomyrov A O. Ultrasound-pab thiab enzymatic-raws li txoj kev rau kev rho tawm ntawm -glucans los ntawm oat bran[J]. Biotechnology, 2023(1).
[4] María Inés P, et al. Kev nyab xeeb ntawm Kev Ntxiv Oats rau Gluten-Kev Noj Qab Haus Huv Dawb rau Cov Neeg Mob Celiac Disease: Kev Ntsuam Xyuas Txheej Txheem thiab Meta-Kev Tshawb Fawb Txog Kev Tshawb Fawb thiab Kev Tshawb Fawb[J]. Gastroenterology, 2017.
[5] Foodmate.com. Cov Cheebtsam Ua Haujlwm hauv Cov Khoom Noj Ua Haujlwm-Kev Noj Qab Haus Huv Fiber [EB/OL]. (2023-11-07). http://info.foodmate.net/reading/show.php?itemid{10}}
[6] Mei Z, Wang W, Feng X, et al. Mechanism hauv qab cov nyhuv ntawm soluble oat -glucan thiab tshuaj yej polyphenols ntawm cov nplej gluten aggregation yam ntxwv[J]. International Journal of Biological Macromolecules, 2024, 288: 138669.
[7] Pem hauv ntej hauv Pediatrics. Kev Nyab Xeeb ntawm Oats hauv Kev Noj Qab Haus Huv ntawm Cov Menyuam Mob Celiac: Kev Ntsuam Xyuas [J]. Frontiers hauv Pediatrics, 2019.
