Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Pasting Properties of Crude ${\beta}-Glucan$ from Spent Brewer's Yeast on Wheat Flour and Starch

  • Yoo, Moon-Sik (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Lee, Young-Tack (Department of Food Science and Biotechnology, Kyungwon University)
  • Published : 2007.06.30
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Abstract

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

Keywords

References

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