Hrčak
Portal znanstvenih časopisa Republike Hrvatske
Food Technology and Biotechnology, Vol.49 No.1 Ožujak 2011.
Izvorni znanstveni članak
Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures
Vlatka Petravić-Tominac
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Vesna Zechner-Krpan
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Katarina Berković
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Petra Galović
; PIP d.o.o., Bijenik 158, HR-10000 Zagreb, Croatia
Zoran Herceg
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Siniša Srečec
; Križevci College of Agriculture, M. Demerca 1, HR-48000 Križevci, Croatia
Igor Špoljarić
; Forensic Science Centre 'Ivan Vućetić', Ilica 335, HR-10000 Zagreb, Croatia
Puni tekst: pdf (239 KB),
Engleski,
Str. 56 - 64
,
Sažetak
Particulate β-glucans were isolated from brewer’s yeast using three different procedures – alkaline (A), alkaline-acidic (AA) and alkaline-acidic with mannoprotein removal (AAM) and dried using three different methods – air drying (AD), lyophilization (L) and spray drying (SD). In this work, the obtained β-glucan preparations were tested for their microstructure, rheological properties, swelling, water-holding and oil-binding capacities. According to their rheological properties, suspensions containing 1 and 2 % (by mass) of spray-dried samples belong to the category of dilatant fluids. Among the spray-dried samples, rheological behaviour and water-holding capacity of the preparation AA-SD differed from those obtained by other two procedures (A-SD and AAM-SD). Concerning different drying methods applied, swelling was the lowest in the lyophilized samples and the most pronounced in the air-dried ones. Oil-binding capacity was the highest in the lyophilized preparations and increased proportionally to the number of processing steps applied in the isolation procedure.
Ključne riječi
brewer’s yeast; oil-binding capacity; particulate β-glucan; rheology; swelling; water-holding capacity
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