Preparation of spent brewer's yeast β-glucans for potential applications in the food industry
Abstract
A preparation of β-glucan, obtained from spent brewer's yeast, was evaluated for potential food applications. This material was autolysed and the cell walls that were obtained were homogenized, extracted firstly with alkali, then with acid, and then spray dried. Effects of the homogenization on the chemical composition, rheological properties and functional properties of β-glucan were investigated. Homogenized cell walls exhibited higher β-glucan content and apparent viscosity than those which had not been homogenized because of fragmentation of the cell walls. When compared with commercial β-glucan from baker's yeast, it was found that the β-glucan obtained from this study had higher apparent viscosity, water-holding capacity and emulsion stabilizing capacity, but very similar oil-binding capacity. These findings suggest that β-glucan obtained from brewer's yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer.
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When compared with commercially available β-glucans from baker's yeast, BSY β-glucans exhibited a higher apparent viscosity, water holding capacity and increased emulsion stabilizing capacities.
“Interestingly, when compared with commercially available β -glucans from baker's yeast, the BSY β -glucans exhibited a higher apparent viscosity, water holding capacity and increased emulsion stabilizing capacities [39].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [39]
The oil binding capacity of brewer's spent yeast β-glucans was unaffected.
“However, the oil binding capacity was una ected [39].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [39]
Brewer's spent yeast β-glucans exhibited increased apparent viscosity, increased water holding capacity and better emulsion stabilizing properties than the commercial products tested.
“The β -glucans from BSY exhibited an increased apparent viscosity, increased water holding capacity and better emulsion stabilizing properties than the commercial products tested.”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as Thammakiti et al. (2004)
Cites
The structure of a β-(1→3)-<scp>d</scp>-glucan from yeast cell walls
Manners, D. J., Masson, A. J., & Patterson, J. C. (1973) · Biochemical Journal · doi:10.1042/bj1350019 · Cited by 384 · see citing works
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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172 · see citing works
“In a study by Thammakiti et al. (2004), the potential uses and extraction methods for BSY β-glucans as a functional food ingredient were investigated.”
BackgroundMethodInfluential
- Authors
- Thammakiti, S., Suphantharika, M., Phaesuwan, T., & Verduyn, C.
- Affiliations
- Mahidol University (TH)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400 ,
- Corresponding author
- Suphantharika, Manop
- ORCID
- Suphantharika, Manop
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2004-01-01
- Volume
- 39
- Issue
- 1
- Pages
- 21-29
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1998256728
- Cited by
- 154
- References
- 1
- Citations by year
- 2026: 3 · 2025: 11 · 2024: 13 · 2023: 6 · 2022: 15 · 2021: 8 · 2020: 11 · 2019: 9 · 2018: 8 · 2017: 16 · 2016: 6 · 2015: 6 · 2014: 6 · 2013: 6 · 2012: 5
- FWCI
- 3.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- β-glucan, spent brewer's yeast, yeast cell wall, homogenization, autolysis, spray drying, rheological properties, viscosity, water holding capacity, emulsion stability, oil absorption capacity, thickening agents, food additives
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