prikaz prve stranice dokumenta Characterization of b-glucans isolated from brewer’s yeast and dried by different methods
  Download
PDF 894.15 KB
Scientific paper - Original scientific paper
Characterization of b-glucans isolated from brewer’s yeast and dried by different methods
Food Technology and Biotechnology, 48 (2010), 2; 189-197. urn:nbn:hr:159:929026
Zechner-Krpan, Vesna; Petravić-Tominac, Vlatka; Gospodarić, Iva; Sajli, Lana; Đaković, Senka; Filipović-Grčić, Jelena

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Zechner Krpan, V., Petravić Tominac, V., Gospodarić, I., Sajli, L., Đaković, S. & Filipović Grčić, J.. Characterization of b-glucans isolated from brewer’s yeast and dried by different methods. Food Technology and Biotechnology, 48. (2), 189-197. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:929026

Zechner Krpan, Vesna, et al. "Characterization of b-glucans isolated from brewer’s yeast and dried by different methods." Food Technology and Biotechnology, vol. 48, no. 2, pp. 189-197. https://urn.nsk.hr/urn:nbn:hr:159:929026

Zechner Krpan, Vesna, Vlatka Petravić Tominac, Iva Gospodarić, Lana Sajli, Senka Đaković and Jelena Filipović Grčić. "Characterization of b-glucans isolated from brewer’s yeast and dried by different methods." Food Technology and Biotechnology 48, no. 2 189-197. https://urn.nsk.hr/urn:nbn:hr:159:929026

Zechner Krpan, V., et al. 'Characterization of b-glucans isolated from brewer’s yeast and dried by different methods', Food Technology and Biotechnology, 48(2), pp. 189-197. Available at: https://urn.nsk.hr/urn:nbn:hr:159:929026 (Accessed 23 December 2024)

Zechner Krpan V, Petravić Tominac V, Gospodarić I, Sajli L, Đaković S, Filipović Grčić J. Characterization of b-glucans isolated from brewer’s yeast and dried by different methods. Food Technology and Biotechnology [Internet]. [cited 2024 December 23];48(2):189-197. Available at: https://urn.nsk.hr/urn:nbn:hr:159:929026

V. Zechner Krpan, V. Petravić Tominac, I. Gospodarić, L. Sajli, S. Đaković and J. Filipović Grčić, "Characterization of b-glucans isolated from brewer’s yeast and dried by different methods", Food Technology and Biotechnology, vol. 48, no. 2, pp. 189-197. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:929026. [Accessed: 23 December 2024]

Metadata
Title (english)Characterization of b-glucans isolated from brewer’s yeast and dried by different methods
AuthorVesna Zechner-Krpan
AuthorVlatka Petravić-Tominac
AuthorIva Gospodarić
AuthorLana Sajli
AuthorSenka Đaković
AuthorJelena Filipović-Grčić
Author's institutionUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract (english)
Two different procedures have been used for isolation of water-insoluble b-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM). The obtained b-glucans were then dried by air-drying, lyophilization and combination of sonication and spray-drying. b-Glucan preparations obtained by AA and AAM isolations had similar values of dry mass, total polysaccharides, proteins and organic elemental microanalysis. The mass fractions of b-glucan in total polysaccharides were significantly affected by different isolation procedures. Fourier transform infrared (FTIR) spectra of all preparations had the appearance typical for (1®3)-b-D-glucan. Lyophilization and especially air-drying caused a higher degree of agglomeration and changes in b-glucan microstructure. Sonication followed by spray-drying resulted in minimal structural changes and negligible formation of agglomerates.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 48, no. 2, pp. 189-197
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:929026
Accepted2010-01-27
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-02-21 13:27:42