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Food Technology and Biotechnology, Vol. 49 No. 1, 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 orcid id orcid.org/0000-0002-0680-5702 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Vesna Zechner-Krpan ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Katarina Berković ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Petra Galović ; PIP d.o.o., Bijenik 158, HR-10000 Zagreb, Hrvatska
Zoran Herceg orcid id orcid.org/0000-0003-3967-6676 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Siniša Srečec orcid id orcid.org/0000-0002-9009-4375 ; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, HR-48000 Križevci, Hrvatska
Igor Špoljarić ; Centar za forenzična ispitivanja, istraživanja i vještačenja 'Ivan Vučetić', Ilica 335, HR-10000 Zagreb, Hrvatska

Puni tekst: engleski pdf 239 Kb

str. 56-64

preuzimanja: 1.844

citiraj

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

Hrčak ID:

65578

URI

https://hrcak.srce.hr/65578

Datum izdavanja:

21.3.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.762 *