Characterization of β-glucans isolated from brewer’s yeast and dried by different methods (CROSBI ID 164436)
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Podaci o odgovornosti
Zechner-Krpan, Vesna ; Petravić-Tominac, Vlatka ; Franulović, Iva ; Sajli, Lana ; Đaković, Senka ; Filipović-Grčić, Jelena
engleski
Characterization of β-glucans isolated from brewer’s yeast and dried by different methods
Two different procedures have been used for isolation of water-insoluble β-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM). The obtained β-glucans were then dried by air-drying, lyophilization and combination of sonication and spray-drying. β-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 β-glucan in total polysaccharides were significantly affected by different isolation procedures. Fourier transform infra-red (FTIR) spectra of all preparations had the appearance typical for (1-3)-β-D-glucan. Lyophilization and especially air-drying caused a higher degree of agglomeration and changes in β-glucan microstructure. Sonication followed by spray-drying resulted in minimal structural changes and negligible formation of agglomerates.
β-glucan ; β-glucan isolation ; brewer’s yeast ; Saccharomyces cerevisiae
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Podaci o izdanju
Povezanost rada
Biotehnologija, Farmacija