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Application of Different Drying Methods on β-Glucan Isolated from Spent Brewer’s Yeast Using Alkaline Procedure
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, 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, Zagreb, Croatia
Petra Galović
; 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, Zagreb, Croatia
Vanja Galović
; Chromos Agro d.d., Quality control laboratory, Žitnjak b.b., Zagreb, Croatia
Jelena Filipović-Grčić
; University of Zagreb, Faculty of Pharmacy and Biochemistry, Department of Pharmaceutics, A. Kovačića 1, 10000, Zagreb, Croatia
Siniša Srečec
orcid.org/0000-0002-9009-4375
; Križevci College of Agriculture, M. Demerca 1, Križevci, Croatia
Sažetak
Water-insoluble (particulate) β-glucan was isolated from the cell walls of spent brewer’s yeast using a single-step alkaline treatment. To stabilize β-glucan water suspensions, sonication was successfully applied. Three different drying methods were used: air-drying, lyophilization and spray-drying. Air-drying and lyophilization caused β-glucan particles agglomeration and changes of their microstructure. Sonication combined with spray-drying resulted in minimal β-glucan structural changes and negligible formation of agglomerates. Reaggregation of spray-dried β-glucan particles was minimal even after resuspending in water.
Ključne riječi
β-glucan; drying; sonication; spent brewer’s yeast
Hrčak ID:
53008
URI
Datum izdavanja:
26.3.2010.
Posjeta: 2.281 *