engleski

Rhelogical properties, water-holding, and oil-binding capacities of particulate beta-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 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.

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

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