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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

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Zechner Krpan, V., Petravić Tominac, V., Gospodarić, I., Sajli, L., Đaković, S. i 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. Preuzeto s 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, br. 2, str. 189-197. https://urn.nsk.hr/urn:nbn:hr:159:929026

Zechner Krpan, Vesna, Vlatka Petravić Tominac, Iva Gospodarić, Lana Sajli, Senka Đaković i Jelena Filipović Grčić. "Characterization of b-glucans isolated from brewer’s yeast and dried by different methods." Food Technology and Biotechnology 48, br. 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), str. 189-197. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:159:929026 (Datum pristupa: 06.10.2024.)

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]. [pristupljeno 06.10.2024.];48(2):189-197. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:929026

V. Zechner Krpan, V. Petravić Tominac, I. Gospodarić, L. Sajli, S. Đaković i J. Filipović Grčić, "Characterization of b-glucans isolated from brewer’s yeast and dried by different methods", Food Technology and Biotechnology, vol. 48, br. 2, str. 189-197. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:929026. [Citirano: 06.10.2024.]

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Naslov (engleski)Characterization of b-glucans isolated from brewer’s yeast and dried by different methods
AutorVesna Zechner-Krpan
AutorVlatka Petravić-Tominac
AutorIva Gospodarić
AutorLana Sajli
AutorSenka Đaković
AutorJelena Filipović-Grčić
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Interdisciplinarne biotehničke znanosti
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Technology and Biotechnology
Brojčani podacivol. 48, br. 2, str. 189-197
p-ISSN1330-9862
e-ISSN1334-2606
URN:NBNurn:nbn:hr:159:929026
Datum prihvaćanja za tisak2010-01-27
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2019-02-21 13:27:42