Article (Scientific journals)
Physical, functional and structural characterization of the cell wall fractions from baker's yeast Saccharomyces cerevisiae
Borchani, C.; Fonteyn, Fabienne; Jamin, Guilhem et al.
2016In Food Chemistry, 194, p. 1149-1155
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Keywords :
Characteristics; Fractionation process; Prebiotic ingredient; Yeast; Food technology; Physical chemistry; D-glucan; Enzymatic treatments; Functional characteristics; Pharmaceutical products; Prebiotics; Structural characterization; Article; Saccharomyces cerevisiae
Abstract :
[en] The yeast cell wall of Saccharomyces cerevisiae is an important source of β-D-glucan, a glucose homopolymer with many functional, nutritional and human health benefits. In the present study, the yeast cell wall fractionation process involving enzymatic treatments (savinase and lipolase enzymes) affected most of the physical and functional characteristics of extracted fractions. Thus, the fractionation process showed that β-D-glucan fraction F4 had significantly higher swelling power and fat binding capacity compared to other fractions (F1, F2 and F3). It also exhibited a viscosity of 652.12 mPa s and a high degree of brightness of extracted β-D-glucan fraction. Moreover, the fractionation process seemed to have an effect on structural and thermal properties of extracted fractions. Overall, results showed that yeast β-D-glucan had good potential for use as a prebiotic ingredient in food, as well as medicinal and pharmaceutical products. © 2015, Elsevier Ltd. All rights reserved.
Disciplines :
Phytobiology (plant sciences, forestry, mycology...)
Author, co-author :
Borchani, C.;  Université de Liège, Gembloux Agro-Bio Tech., Unité de Technologie des Industries Agro-alimentaires, Passage des Déportés 2, Gembloux, Belgium
Fonteyn, Fabienne ;  Université de Liège, Gembloux Agro-Bio Tech., Unité de Bioindustries, Passage des Déportés 2, Gembloux, Belgium
Jamin, Guilhem;  Université de Liège, Gembloux Agro-Bio Tech., Unité de Bioindustries, Passage des Déportés 2, Gembloux, Belgium
Paquot, Michel ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie biologique industrielle
Thonart, Philippe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Bio-industries
Blecker, Christophe ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.
Language :
English
Title :
Physical, functional and structural characterization of the cell wall fractions from baker's yeast Saccharomyces cerevisiae
Publication date :
2016
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Ltd
Volume :
194
Pages :
1149-1155
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 12 November 2015

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