Rheological Properties, Water-Holding and Oil-Binding Capacities of Participate beta -Glucans Isolated from Spent Brewer's Yeast by Three Different Procedures

Particulate beta -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...

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Bibliographic Details
Published in:Food technology and biotechnology 2011-03, Vol.49 (1), p.56-64
Main Authors: Petravic-Tominac, V, Zechner-Krpan, V, Berkovic, K, Galovic, P, Herceg, Z, Srecec, S, Spoljaric, I
Format: Article
Language:English
Subjects:
Saccharomyces cerevisiae
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Summary:Particulate beta -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 beta -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.
ISSN:1330-9862