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Pregled bibliografske jedinice broj: 498576

Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures

Petravić-Tominac, Vlatka; Zechner-Krpan, Vesna; Berković, Katarina; Galović, Petra; Herceg, Zoran; Srečec, Siniša; Špoljarić, Igor
Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures // Food technology and biotechnology, 49 (2011), 1; 56-64 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 498576 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures

Autori
Petravić-Tominac, Vlatka ; Zechner-Krpan, Vesna ; Berković, Katarina ; Galović, Petra ; Herceg, Zoran ; Srečec, Siniša ; Špoljarić, Igor

Izvornik
Food technology and biotechnology (1330-9862) 49 (2011), 1; 56-64

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
brewer’s yeast; oil-binding capacity; particulate β-glucan; rheology; swelling; water-holding capacity

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 % (w/w) of spray-dried samples belong to the category of dilatant fluids. Among spray-dried samples, rheological behavior and water-holding capacity of 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 lyophilized samples and the most pronounced in air-dried ones. Oil-binding capacity was the highest in lyophilized preparations and increased proportionally to the number of processing steps applied in isolation procedure.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0581990-1997 - Primjena integriranih bioprocesa u proizvodnji mliječne kiseline (Novak, Srđan, MZOS ) ( CroRIS)

Ustanove:
Visoko gospodarsko učilište, Križevci,
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Siniša Srečec (autor)

Avatar Url Vlatka Petravić Tominac (autor)

Avatar Url Katarina Berković (autor)

Avatar Url Zoran Herceg (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada Hrčak

Citiraj ovu publikaciju:

Petravić-Tominac, Vlatka; Zechner-Krpan, Vesna; Berković, Katarina; Galović, Petra; Herceg, Zoran; Srečec, Siniša; Špoljarić, Igor
Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures // Food technology and biotechnology, 49 (2011), 1; 56-64 (međunarodna recenzija, članak, znanstveni)
Petravić-Tominac, V., Zechner-Krpan, V., Berković, K., Galović, P., Herceg, Z., Srečec, S. & Špoljarić, I. (2011) Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures. Food technology and biotechnology, 49 (1), 56-64.
@article{article, author = {Petravi\'{c}-Tominac, Vlatka and Zechner-Krpan, Vesna and Berkovi\'{c}, Katarina and Galovi\'{c}, Petra and Herceg, Zoran and Sre\v{c}ec, Sini\v{s}a and \v{S}poljari\'{c}, Igor}, year = {2011}, pages = {56-64}, keywords = {brewer’s yeast, oil-binding capacity, particulate β-glucan, rheology, swelling, water-holding capacity}, journal = {Food technology and biotechnology}, volume = {49}, number = {1}, issn = {1330-9862}, title = {Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures}, keyword = {brewer’s yeast, oil-binding capacity, particulate β-glucan, rheology, swelling, water-holding capacity} }
@article{article, author = {Petravi\'{c}-Tominac, Vlatka and Zechner-Krpan, Vesna and Berkovi\'{c}, Katarina and Galovi\'{c}, Petra and Herceg, Zoran and Sre\v{c}ec, Sini\v{s}a and \v{S}poljari\'{c}, Igor}, year = {2011}, pages = {56-64}, keywords = {brewer’s yeast, oil-binding capacity, particulate β-glucan, rheology, swelling, water-holding capacity}, journal = {Food technology and biotechnology}, volume = {49}, number = {1}, issn = {1330-9862}, title = {Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-glucans, isolated from spent brewer, s yeast by three different procedures}, keyword = {brewer’s yeast, oil-binding capacity, particulate β-glucan, rheology, swelling, water-holding capacity} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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