文章基本信息

标题：Characterization of ß-Glucans Isolated from Brewer’s Yeast and Dried by Different Methods
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作者：Zechner-Krpan, Vesna ; Petravić-Tominac, Vlatka ; Gospodarić, Iva 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2010
卷号：48
期号：2
页码：189-197
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：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.
关键词：ß-glucan; ß-glucan isolation; brewer’s yeast; Saccharomyces cerevisiae