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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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/98164 |
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| author | Vlatka Petravić-Tominac Vesna Zechner-Krpan Katarina Berković Petra Galović Zoran Herceg Siniša Srečec Igor Špoljarić |
| author_facet | Vlatka Petravić-Tominac Vesna Zechner-Krpan Katarina Berković Petra Galović Zoran Herceg Siniša Srečec Igor Špoljarić |
| author_sort | Vlatka Petravić-Tominac |
| collection | DOAJ |
| description | 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 % (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. |
| first_indexed | 2024-03-09T07:39:13Z |
| format | Article |
| id | doaj.art-4fc5b65ba8f14c58a8cebf156b0f5b68 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T07:39:13Z |
| publishDate | 2011-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-4fc5b65ba8f14c58a8cebf156b0f5b682023-12-03T05:00:43ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062011-01-014915664Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different ProceduresVlatka Petravić-Tominac0Vesna Zechner-Krpan1Katarina Berković2Petra Galović3Zoran Herceg4Siniša Srečec5Igor Špoljarić6Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaPIP d.o.o., Bijenik 158, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaKriževci College of Agriculture, M. Demerca 1, HR-48000 Križevci, CroatiaForensic Science Centre 'Ivan Vućetić', Ilica 335, HR-10000 Zagreb, CroatiaParticulate 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 % (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.http://hrcak.srce.hr/file/98164brewer’s yeastoil-binding capacityparticulate β-glucanrheologyswellingwater-holding capacity |
| spellingShingle | Vlatka Petravić-Tominac Vesna Zechner-Krpan Katarina Berković Petra Galović Zoran Herceg Siniša Srečec Igor Špoljarić Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures Food Technology and Biotechnology brewer’s yeast oil-binding capacity particulate β-glucan rheology swelling water-holding capacity |
| title | Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures |
| title_full | Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures |
| title_fullStr | Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures |
| title_full_unstemmed | Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures |
| title_short | Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures |
| title_sort | rheological properties water holding and oil binding capacities of particulate β glucans isolated from spent brewer s yeast by three different procedures |
| topic | brewer’s yeast oil-binding capacity particulate β-glucan rheology swelling water-holding capacity |
| url | http://hrcak.srce.hr/file/98164 |
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