Water-insoluble (particulate) β-glucan was isolated from the cell walls of spent brewer’s yeast using a single-step alkaline treatment. To stabilize β-glucan water suspensions, sonication was successfully applied. Three different drying methods were used: air-drying, lyophilization and spray-drying. Air-drying and lyophilization caused β-glucan particles agglomeration and changes of their microstructure. Sonication combined with spray-drying resulted in minimal β-glucan structural changes and negligible formation of agglomerates. Reaggregation of spray-dried β-glucan particles was minimal even after resuspending in water.

β-glucan; drying; sonication; spent brewer’s yeast

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia