Optimization of extracting processing condition of β-Glucan from wine yeast

YANG Ting; ZHU Xia; LI Ying; HAN Shun-yu; YANG Xue-shan

doi:10.13386/j.issn1002-0306.2015.18.049

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Science and Technology of Food Industry > 2015 > (18): 286-289. > DOI: 10.13386/j.issn1002-0306.2015.18.049

YANG Ting, ZHU Xia, LI Ying, HAN Shun-yu, YANG Xue-shan. Optimization of extracting processing condition of β-Glucan from wine yeast[J]. Science and Technology of Food Industry, 2015, (18): 286-289. DOI: 10.13386/j.issn1002-0306.2015.18.049

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Optimization of extracting processing condition of β-Glucan from wine yeast

YANG Ting^1,2,
ZHU Xia^1,2,
LI Ying^1,2,
HAN Shun-yu^1,2,
YANG Xue-shan^2,3

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

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Received Date: January 21, 2015

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Abstract

Abstract

The induced autolytic wine yeast cell wall was used as raw materials to extract β-glucan. On the basis of single factor test including solid- liquid ratio, alkali concentration, extraction time and extraction temperature,the orthogonal test was applied to determine the optimal extraction conditions. The results showed that the optimum conditions of β-glucan were as following:solid-liquid ratio 1∶40(g/m L),the concentration of Na OH 3%,extraction temperature 80 ℃ and extraction time 1.5 h. Under these conditions,the yield of β-glucan was 19.38%. The process was simple and inexpensive and had higher extraction rate.
- wine yeast,
- β-glucan,
- alkaline process,
- extraction