Food and Fermentation Industries >

2012 , Vol. 38 >Issue 03: 149 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.019

Food and Fermentation Industries

Extraction of Foodborne Yeast β-1,3-D-glucan by Ultrasonic Breaking Cell Wall

  • Yang Jianmei ,
  • Li Hong ,
  • Du Jin-hua
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Online published: 2012-03-25

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Abstract

The ultrasonic breaking cell wall technics was optimized by Box-Behnken orthogonal factorial experiments.The results indicated that the ideal parameters were: the concentration of spent yeast 200g/L,ultrasonic power 800W,time 80min and temperature 50℃.The yeast β-1,3-D-glucan did not contain mannan.The purity of yeast β-1,3-D-glucan was 90.63% and the yield ratio of the product was 10.31%.

Key words： waste brewer's yeast; ultrasonic breaking cell wall; foodborne yeast β-1; 3-D-glucan

Cite this article

Yang Jianmei , Li Hong , Du Jin-hua . Extraction of Foodborne Yeast β-1,3-D-glucan by Ultrasonic Breaking Cell Wall[J]. Food and Fermentation Industries, 2012 , 38(03) : 149 -153 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.019

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