Original research article
Application of Different Drying Methods on β-Glucan Isolated from Spent Brewer’s Yeast Using Alkaline Procedure
Vesna Zechner-Krpan, Vlatka Petravić-Tominac, Petra Galović, Vanja Galović, Jelena Filipović-Grčić, Siniša Srečec
Abstract
Water-insoluble (particulate) β-glucan was isolated from the cell walls of spent brewer’s yeast using a single-step alkaline treatment. Sonication was successfully used to stabilize water suspensions of b-glucan. Three different drying methods were used: air-drying, lyophilization and spray-drying. Air-drying and lyophilization caused changes of β-glucan microstructure and particle agglomeration. Sonication combined with spray-drying resulted in minimal β-glucan structural changes and negligible formation of agglomerates. Re-aggregation of spray-dried β-glucan particles was minimal even after re-suspending in water.
Keywords
β-glucan, Saccharomyces cerevisiae, sonication, spent brewer’s yeast
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