Preparation and characteristics of beta-glucan concentrate from brewer's yeast as the additive substance in foods
| Autor: | Livia Žofajová, Mária Kováčová, Ladislav Dodok, Ľubomír Mikuš |
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| Rok vydání: | 2013 |
| Předmět: |
Taste
brewer's yeast Antioxidant Chromatography Linoleic acid medicine.medical_treatment antioxidative activity Extraction (chemistry) β-glucan lcsh:TX341-641 Saccharomyces cerevisiae Beta-glucan Yeast Hot water extraction chemistry.chemical_compound chemistry medicine Food science Water binding lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Potravinarstvo, Vol 7, Iss 1, Pp 7-11 (2013) |
| ISSN: | 1337-0960 |
| DOI: | 10.5219/258 |
| Popis: | The brewer¢s yeast was used for preparation of concentrate with content of β-glucan. Hot water extraction (100°C, 5 hours) and subsequently an alkaline extraction of sediment using 1 M NaOH at 90°C for 1 hour were used. β-glucan concentrate containing 59,15 % of β-glucan had good functional properties (water binding capacity 13,34 g water/1 g concentrate, fat binding capacity 6,86 g fat/1 g concentrate) and indicated biological action too. At concentration of 2 mg/ml DMSO (dimethylsulfoxid) was viability of murine L1210 leukemic cells reduced to 76.15 %. When observing the antioxidant activity it was identified, that the lipid peroxidation in linoleic acid samples was decreased during the presence of β-glucan concentrate. These results and good sensory properties like a bright colour and the pleasant taste and smell indicate, that prepared β-glucan concentrate has a potential to be used to improve the health – beneficial substances in the foods.doi:10.5219/258 |
| Databáze: | OpenAIRE |
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