Potential Application of Yeast β-Glucans in Food Industry

Different β-glucans are found in a variety of natural sources such as bacteria, yeast, algae, mushrooms, barley and oat. They have potential use in medicine and pharmacy, food, cosmetic and chemical industries, in veterinary medicine and feed production. The use of different β-glucans in food industry and their main characteristics important for food production are described in this paper. This review focuses on beneficial properties and application of β-glucans isolated from different yeasts, especially those that are considered as waste from brewing industry. Spent brewer’s yeast, a by-product of beer production, could be used as a raw-material for isolation of β-glucan. In spite of the fact that large quantities of brewer’s yeast are used as a feedstuff , certain quantities are still treated as a liquid waste. β-Glucan is one of the compounds that can achieve a greater commercial value than the brewer’s yeast itself and maximize the total profitability of the brewing process. β-Glucan isolated from spent brewer’s yeast possesses properties that are benefi cial for food production. Therefore, the use of spent brewer’s yeast for isolation of β-glucan intended for food industry would represent a payable technological and economical choice for breweries

Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures

Particulate β-glucans were isolated from brewer’s yeast using three different procedures – alkaline (A), alkaline-acidic (AA) and alkaline-acidic with mannoprotein removal (AAM) and dried using three different methods – air drying (AD), lyophilization (L) and spray drying (SD). In this work, the obtained β-glucan preparations were tested for their microstructure, rheological properties, swelling, water-holding and oil-binding capacities. According to their rheological properties, suspensions containing 1 and 2 % (by mass) of spray-dried samples belong to the category of dilatant fluids. Among the spray-dried samples, rheological behaviour and water-holding capacity of the preparation AA-SD differed from those obtained by other two procedures (A-SD and AAM-SD). Concerning different drying methods applied, swelling was the lowest in the lyophilized samples and the most pronounced in the air-dried ones. Oil-binding capacity was the highest in the lyophilized preparations and increased proportionally to the number of processing steps applied in the isolation procedure

Reološka svojstva, sposobnost vezanja vode ili ulja netopljivih β-glukana izoliranih iz pivskoga kvasca

Particulate β-glucans were isolated from brewer’s yeast using three different procedures – alkaline (A), alkaline-acidic (AA) and alkaline-acidic with mannoprotein removal (AAM) and dried using three different methods – air drying (AD), lyophilization (L) and spray drying (SD). In this work, the obtained β-glucan preparations were tested for their microstructure, rheological properties, swelling, water-holding and oil-binding capacities. According to their rheological properties, suspensions containing 1 and 2 % (by mass) of spray-dried samples belong to the category of dilatant fluids. Among the spray-dried samples, rheological behaviour and water-holding capacity of the preparation AA-SD differed from those obtained by other two procedures (A-SD and AAM-SD). Concerning different drying methods applied, swelling was the lowest in the lyophilized samples and the most pronounced in the air-dried ones. Oil-binding capacity was the highest in the lyophilized preparations and increased proportionally to the number of processing steps applied in the isolation procedure.Netopljivi β-glukani izolirani su iz pivskog kvasca različitim postupcima – alkalnim (A), alkalno-kiselinskim (AK) i alkalno-kiselinskim s uklanjanjem manoproteina (AKM) te osušeni trima različitim metodama – sušenjem na zraku, liofilizacijom i sušenjem raspršivanjem. U pripravcima β-glukana ispitani su: mikrostruktura, reološka svojstva, bubrenje te sposobnost vezanja vode ili ulja. Prema njihovim reološkim svojstvima suspenzije koje su sadržavale 1 i 2 % (masenih udjela) uzoraka osušenih raspršivanjem pripadaju u kategoriju dilatantnih tekućina. Reološka svojstva i sposobnost vezanja vode AK uzorka osušenog raspršivanjem razlikovali su se od ostalih uzoraka osušenih istom metodom, a izoliranih A i AKM postupcima. S obzirom na različite metode sušenja, bubrenje je bilo najslabije u liofiliziranim uzrocima, a najjače u uzorcima osušenim na zraku. Sposobnost vezanja ulja najizraženija je u liofiliziranim pripravcima, a povećavala se proporcionalno tijekom izolacije

Koncert Gudačkog komornog orkestra Muzičke akademije (Gudački komorni orkestar i solisti Muzičke akademije Sveučilišta u Zagrebu, 23. 1. 2023.)

Prvi dio snimke koncerta održanog na Muzičkoj akademiji u Koncertnoj dvorani "Blagoje Bersa" 23. 1. 2023. Izvođači: Gudački komorni orkestar Muzičke akademije Sveučilišta u Zagrebu, solisti Gustav Kujundžić (violina), Katarina Kocelj (violina) i Anamarija Bukovnik (violončelo). Umjetnički voditelj: red. prof. art. Anđelko Krpan. Program: 1. Georg Friedrich Händel: Concerto grosso u g-molu, op. 6, br. 6; 2. Antonio Vivaldi: Koncert za dvije violine u d-molu, op. 3, br. 11; 3. Wolfgang Amadeus Mozart: Divertimento u F-duru, KV 138

Koncert Gudačkog komornog orkestra Muzičke akademije (Gudački komorni orkestar i solisti Muzičke akademije Sveučilišta u Zagrebu, 23. 1. 2023.)

Drugi dio snimke koncerta održanog na Muzičkoj akademiji u Koncertnoj dvorani "Blagoje Bersa" 23. 1. 2023. Izvođači: Gudački komorni orkestar Muzičke akademije Sveučilišta u Zagrebu, solisti Gustav Kujundžić (violina), Katarina Kocelj (violina) i Anamarija Bukovnik (violončelo). Umjetnički voditelj: red. prof. art. Anđelko Krpan. Program: 1. Georg Friedrich Händel: Concerto grosso u g-molu, op. 6, br. 6; 2. Antonio Vivaldi: Koncert za dvije violine u d-molu, op. 3, br. 11; 3. Wolfgang Amadeus Mozart: Divertimento u F-duru, KV 138

Koncert Gudačkog komornog orkestra Muzičke akademije (Gudački komorni orkestar i solisti Muzičke akademije Sveučilišta u Zagrebu, 23. 1. 2023.)

Treći dio snimke koncerta održanog na Muzičkoj akademiji u Koncertnoj dvorani "Blagoje Bersa" 23. 1. 2023. Izvođači: Gudački komorni orkestar Muzičke akademije Sveučilišta u Zagrebu, solisti Gustav Kujundžić (violina), Katarina Kocelj (violina) i Anamarija Bukovnik (violončelo). Umjetnički voditelj: red. prof. art. Anđelko Krpan. Program: 1. Georg Friedrich Händel: Concerto grosso u g-molu, op. 6, br. 6; 2. Antonio Vivaldi: Koncert za dvije violine u d-molu, op. 3, br. 11; 3. Wolfgang Amadeus Mozart: Divertimento u F-duru, KV 138

Koncert Gudačkog komornog orkestra Muzičke akademije (Gudački komorni orkestar i solisti Muzičke akademije Sveučilišta u Zagrebu, 23. 1. 2023.)

Drugi dio snimke koncerta održanog na Muzičkoj akademiji u Koncertnoj dvorani "Blagoje Bersa" 23. 1. 2023. Izvođači: Gudački komorni orkestar Muzičke akademije Sveučilišta u Zagrebu, solisti Gustav Kujundžić (violina), Katarina Kocelj (violina) i Anamarija Bukovnik (violončelo). Umjetnički voditelj: red. prof. art. Anđelko Krpan. Program: 1. Georg Friedrich Händel: Concerto grosso u g-molu, op. 6, br. 6; 2. Antonio Vivaldi: Koncert za dvije violine u d-molu, op. 3, br. 11; 3. Wolfgang Amadeus Mozart: Divertimento u F-duru, KV 138