Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures

Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures

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 obt...

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Bibliographic Details
Main Authors: Vlatka Petravić-Tominac, Vesna Zechner-Krpan, Katarina Berković, Petra Galović, Zoran Herceg, Siniša Srečec, Igor Špoljarić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Series:Food Technology and Biotechnology
Subjects:
brewer’s yeast
oil-binding capacity
particulate β-glucan
rheology
swelling
water-holding capacity
Online Access:http://hrcak.srce.hr/file/98164

Internet

http://hrcak.srce.hr/file/98164

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