Borchani Chema, Fonteyn Fabienne, Jamin Guilhem, Paquot Michel, Blecker Christophe, Thonart Philippe
Université de Liège, Gembloux Agro-Bio Tech, Unité de Science des Aliments et Formulation, Passage des Déportés 2, B-5030 Gembloux, Belgium.
Université de Liège, Gembloux Agro-Bio Tech, Unité de Bioindustries, Passage des Déportés 2, B-5030 Gembloux, Belgium.
Food Chem. 2014 Nov 15;163:108-13. doi: 10.1016/j.foodchem.2014.04.086. Epub 2014 May 2.
β-Glucans, homopolymers of glucose, are widespread in many microorganisms, mushrooms and plants. They have attracted attention because of their bioactive and medicinal functions. One important source of β-glucans is the cell wall of yeasts, especially that of baker's yeast Saccharomyces cerevisiae. Several processes for the isolation of β-glucans, using alkali, acid or a combination of both, result in degradation of the polymeric chains. In this paper, we have an enzymatic process for the isolation of glucans from yeast cell walls. As a result, β-glucans were obtained in a yield of 18.0% of the original ratio in the yeast cell walls. Therefore, this isolation process gave a better yield and higher β-glucan content than did traditional isolation methods. Furthermore, results showed that each extraction step of β-glucan had a significant effects on its chemical properties.
β-葡聚糖是葡萄糖的同聚物，广泛存在于许多微生物、蘑菇和植物中。由于其生物活性和药用功能，它们受到了关注。β-葡聚糖的一个重要来源是酵母的细胞壁，尤其是面包酵母酿酒酵母的细胞壁。使用碱、酸或两者结合的几种分离β-葡聚糖的方法会导致聚合物链的降解。在本文中，我们采用一种酶法从酵母细胞壁中分离葡聚糖。结果，获得的β-葡聚糖产量为酵母细胞壁中原始比例的18.0%。因此，这种分离方法比传统分离方法具有更高的产量和更高的β-葡聚糖含量。此外，结果表明β-葡聚糖的每个提取步骤对其化学性质都有显著影响。
