Naslov
Postupci izolacije beta-glukana iz pivskog kvasca
(Isolation methods of beta-glucan from brewer^, s yeast)

Autori
Veček, Ksenija

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
04.10

Godina
2004

Stranica
63

Mentor
Zechner-Krpan, Vesna

Neposredni voditelj
Petravić Tominac, Vlatka

Ključne riječi
beta-glukan; pivski kvasac; Saccharomyces cerevisiae
(beta-glucan; brewer^; s yeast; Saccharomyces cerevisiae)

Sažetak
Beta-glucan, a polysaccharide found in many microorganisms, mushrooms and plants has a numerous health benefits on humans and animals known for more then 50 years. Today beta-glucans are classified as biological response modifiers. The cell wall of the common brewer's yeast Saccharomyces cerevisiae, is one of the most easily available sources of beta-1, 3-glucan. Spent brewer's yeast Saccharomyces cerevisiae was at first debittered by alkali (5 min/60 ^oC) and then autolyzed during 36 hours at 50 ^oC. After that followed alkali and alkali-acid extraction. The alkali treatment (2 hrs/90 ^oC) was applied in both extraction procedures. In the alkali-acid extraction after alkali treatment acid was applied for 2 hrs/20 ^oC. Isolated beta-glucan, after washing and air-drying, showed the ability of gelling. After alkali extraction, washing with ethanol and air-drying obtained powder was brown and after alkali-acid treatment white-coffee colour. Both powders could be used as natural safe supplements or feed adittives.

Izvorni jezik
Hrvatski

Znanstvena područja
Biotehnologija

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