Vitenskapelig artikkel

Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread

Rieder, Anne; Ballance, Simon; Böcker, Ulrike; Knutsen, Svein Halvor

Publikasjonsdetaljer

Tidsskrift: Carbohydrate Polymers, vol. 181, p. 34–42, 2018

Utgiver: Elsevier

Internasjonale standardnumre:
Trykt: 0144-8617
Elektronisk: 1879-1344

Open Access: green

Lenker:
ARKIV
DOI

Due to their immunomodulatory effect, 1,3-β-G from yeast are used as functional ingredients,but reliable methods for their detection in foods are lacking. We have adapted a method based on fluorescence detection with aniline blue to quantify the amount of five commercial yeast β- glucan preparations added to crisp or yeast-leavened bread. This assay detected yeast β-glucan preparations added to different breads with an average recovery of 90, 96, 99 and 105%,while one of the preparations was overestimated, with an average recovery of 157%. The presence of cereal 1,3-1,4-β-D-glucans did not interfere with assay performance. The addition of 1,3-β-G at 0.2 and 0.5 g/100 g is low compared to the recommended dose of 1,3-β-G per
serving demonstrating assay sensitivity. However, more research is needed to fully understand 1,3-β-G conformation/structure on aniline blue interaction as well as the effect of baking on structure and dissolution properties of yeast β-glucans.