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

Original scientific paper

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

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, HR-10000 Zagreb, Croatia
Vlatka Petravić-Tominac orcid id 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, HR-10000 Zagreb, Croatia
Iva Gospodarić ; Institute for Medical Research and Occupational Health, Ksaverska cesta 2, POB 291, HR-10001 Zagreb, Croatia
Lana Sajli ; Forensic Science Centre 'Ivan Vučetić', Ilica 335, HR-10000 Zagreb, Croatia
Senka Đaković ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Chemistry and Biochemistry, Laboratory of Organic Chemistry, Pierottijeva 6, HR-10000 Zagreb, Croatia
Jelena Filipović-Grčić ; University of Zagreb, Faculty of Pharmacy and Biochemistry, Department of Pharmaceutics, A. Kovačića 1, HR-10000 Zagreb, Croatia

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Abstract

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.

Keywords

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

Hrčak ID:

53628

URI

https://hrcak.srce.hr/53628

Publication date:

10.6.2010.

Article data in other languages: croatian

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