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Food Technology and Biotechnology, Vol. 48 No. 2, 2010.

Izvorni znanstveni članak

Characterization of ß-Glucans Isolated from Brewer’s Yeast and Dried by Different Methods

Vesna Zechner-Krpan ; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zavod za biokemijsko inženjerstvo, Laboratorij za biokemijsko inženjerstvo, industrijsku mikrobiologiju i tehnologiju piva i slada, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Vlatka Petravić-Tominac orcid id orcid.org/0000-0002-0680-5702 ; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zavod za biokemijsko inženjerstvo, Laboratorij za biokemijsko inženjerstvo, industrijsku mikrobiologiju i tehnologiju piva i slada, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Iva Gospodarić ; Institut za medicinska istraživanja i medicinu rada, Ksaverska cesta 2, p.p. 291, HR-10001 Zagreb, Hrvatska
Lana Sajli ; Centar za kriminalistička vještačenja
Senka Đaković ; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zavod za kemiju i biokemiju, Laboratorij za organsku kemiju, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Jelena Filipović-Grčić ; Sveučilište u Zagrebu, Farmaceutsko-biokemijski fakultet, Zavod za farmaceutsku tehnologiju, A. Kovačića 1, HR-10000 Zagreb, Hrvatska

Puni tekst: engleski pdf 894 Kb

str. 189-197

preuzimanja: 4.157

citiraj

Sažetak

Two different procedures have been used for isolation of water-insoluble ß-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM). The obtained ß-glucans were then dried by air-drying, lyophilization and combination of sonication and spray-drying. ß-Glucan preparations obtained by AA and AAM isolations had similar values of dry mass, total polysaccharides, proteins and organic elemental microanalysis. The mass fractions of ß-glucan in total polysaccharides were significantly affected by different isolation procedures. Fourier transform infrared (FTIR) spectra of all preparations had the appearance typical for (1→3)-ß-D-glucan. Lyophilization and especially air-drying caused a higher degree of agglomeration and changes in ß-glucan microstructure. Sonication followed by spray-drying resulted in minimal structural changes and negligible formation of agglomerates.

Ključne riječi

ß-glucan; ß-glucan isolation; brewer’s yeast; Saccharomyces cerevisiae

Hrčak ID:

53628

URI

https://hrcak.srce.hr/53628

Datum izdavanja:

10.6.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 5.212 *