Pregledni rad

Potential Application of Yeast β-Glucans in Food Industry

Vesna Zechner-Krpan ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology and Malt and Beer Technology, Pierottijeva 6, 10000 Zagreb, Croatia
Vlatka Petravić-Tominac orcid.org/0000-0002-0680-5702 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory of Biochemical Engineering, Industrial Microbiology and Malt and Beer Technology, Pierottijeva 6, 10000 Zagreb, Croatia
Ines Panjkota-Krbavčić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Quality Control, Laboratory for Food Chemistry and Nutrition, Pierottijeva 6, 10000 Zagreb, Croatia
Slobodan Grba ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Fermentation and Yeast Technology, Pierottijeva 6, 10000 Zagreb, Croatia
Katarina Berković ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Chemistry and Biochemistry, Laboratory for Physical Chemistry and Corrosion, Pierottijeva 6, 10000 Zagreb, Croatia

Sažetak

Different β-glucans are found in a variety of natural sources such as bacteria, yeast, algae, mushrooms, barley and oat. They have potential use in medicine and pharmacy, food, cosmetic and chemical industries, in veterinary medicine and feed production. The use of different β-glucans in food industry and their main characteristics important for food production are described in this paper.
This review focuses on beneficial properties and application of β-glucans isolated from different yeasts, especially those that are considered as waste from brewing industry. Spent brewer’s yeast, a by-product of beer production, could be used as a raw-material for isolation of β-glucan. In spite of the fact that large quantities of brewer’s yeast are used as a feedstuff , certain quantities are still treated as a liquid waste. β-Glucan is one of the compounds that can achieve a greater commercial value than the brewer’s yeast itself and maximize the total profitability of the brewing process. β-Glucan isolated from spent brewer’s yeast possesses properties that are benefi cial for food production. Therefore, the use of spent brewer’s yeast for isolation of β-glucan intended for food industry would represent a payable technological and economical choice for breweries.

Ključne riječi

β-glucan; food production; food properties; polysaccharides

Hrčak ID:

48515

URI

https://hrcak.srce.hr/48515

Datum izdavanja:

21.12.2009.

Posjeta: 2.399 *