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Food Technology and Biotechnology, Vol. 49 No. 1, 2011.

Original scientific paper

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 orcid id orcid.org/0000-0002-0680-5702 ; 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 orcid id orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Siniša Srečec orcid id orcid.org/0000-0002-9009-4375 ; Križevci College of Agriculture, M. Demerca 1, HR-48000 Križevci, Croatia
Igor Špoljarić ; Forensic Science Centre 'Ivan Vućetić', Ilica 335, HR-10000 Zagreb, Croatia

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Abstract

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.

Keywords

brewer’s yeast; oil-binding capacity; particulate β-glucan; rheology; swelling; water-holding capacity

Hrčak ID:

65578

URI

https://hrcak.srce.hr/65578

Publication date:

21.3.2011.

Article data in other languages: croatian

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