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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 icon 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 icon orcid.org/0000-0003-3967-6676 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Siniša Srečec   ORCID icon 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

Puni tekst: engleski, pdf (239 KB) str. 56-64 preuzimanja: 1.434* citiraj
APA 6th Edition
Petravić-Tominac, V., Zechner-Krpan, V., Berković, K., Galović, P., Herceg, Z., Srečec, S. i Špoljarić, I. (2011). Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures. Food Technology and Biotechnology, 49 (1), 56-64. Preuzeto s https://hrcak.srce.hr/65578
MLA 8th Edition
Petravić-Tominac, Vlatka, et al. "Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures." Food Technology and Biotechnology, vol. 49, br. 1, 2011, str. 56-64. https://hrcak.srce.hr/65578. Citirano 26.10.2021.
Chicago 17th Edition
Petravić-Tominac, Vlatka, Vesna Zechner-Krpan, Katarina Berković, Petra Galović, Zoran Herceg, Siniša Srečec i Igor Špoljarić. "Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures." Food Technology and Biotechnology 49, br. 1 (2011): 56-64. https://hrcak.srce.hr/65578
Harvard
Petravić-Tominac, V., et al. (2011). 'Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures', Food Technology and Biotechnology, 49(1), str. 56-64. Preuzeto s: https://hrcak.srce.hr/65578 (Datum pristupa: 26.10.2021.)
Vancouver
Petravić-Tominac V, Zechner-Krpan V, Berković K, Galović P, Herceg Z, Srečec S i sur. Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures. Food Technology and Biotechnology [Internet]. 2011 [pristupljeno 26.10.2021.];49(1):56-64. Dostupno na: https://hrcak.srce.hr/65578
IEEE
V. Petravić-Tominac, et al., "Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures", Food Technology and Biotechnology, vol.49, br. 1, str. 56-64, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65578. [Citirano: 26.10.2021.]

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

[hrvatski]

Posjeta: 1.959 *