Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies

CHENG Chao; ZHANG Hong-hai; SHENG Wen-jun; HAN Shun-yu; WANG Jing

doi:10.13386/j.issn1002-0306.2016.04.013

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Article Navigation > Science and Technology of Food Industry > 2016 > (04): 111-116

CHENG Chao, ZHANG Hong-hai, SHENG Wen-jun, HAN Shun-yu, WANG Jing. Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies[J]. Science and Technology of Food Industry, 2016, (04): 111-116. doi: 10.13386/j.issn1002-0306.2016.04.013

Citation:

CHENG Chao, ZHANG Hong-hai, SHENG Wen-jun, HAN Shun-yu, WANG Jing. Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies[J]. Science and Technology of Food Industry, 2016, (04): 111-116. doi: 10.13386/j.issn1002-0306.2016.04.013

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Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies

doi: 10.13386/j.issn1002-0306.2016.04.013

College of Food Science and Engineering,Gansu Agricultural University
Gansu Key Lab of Viticulture and Enology

Received Date: 2015-07-27

Abstract

Abstract

The cell wall of wine yeast was broken by high pressure homogenization and freezing-thawing methods collaboratively. Combined with enzymatic hydrolysis of compound protease and lipase,the effect of multiple cell-wall-broken technologies on purity of β-Glucan was studied. On the basis of single factor experiment,the Box-Behnken design was adopted. The concentration of yeast,homogeneous time and freezing-thawing water content were factors,and the purity of β-Glucan was response value,the extraction process of β-Glucan from waste wine yeast was optimized. The results showed that the optimal extraction parameters were obtained as follows:homogeneous pressure 70 MPa,concentration of yeast 13%,homogeneous time 34 min and freezingthawing water content 25%,while extraction purity of β-Glucan content was 91.69% and yield was 13.23%under these conditions. The process provided a reference basis for the development and utilization of Glucan from yeast.
- waste wine yeast,
- industrialized cell-wall-broken technologies,
- compound enzyme hydrolysis,
- β Glucan

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References(22)

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