Effect of preparation methods on physiochemical and functional properties of yeast β-glucan

Abstract

Yeast β-glucan is a functional polysaccharide extracted from yeast cell walls. In the present study, particulate yeast β-glucan was prepared form Saccharomyces cerevisiae with different methods. The obtained β-glucan samples were tested for their physiochemical, in vitro hypolipidemic and hypoglycemic properties. The water-holding capacity decreased, and the oil-binding capacity and swelling power increased as the protein content of β-glucan decreased. Defatted treatment enhanced the oil-binding capacity and decreased the swelling power. Disruption by ball milling increased the oil-binding capacity and reduced the water-holding capacity. Freeze-drying provided higher water-holding, oil-binding capacity and swelling power than vacuum drying and hot air drying. Deproteinization, defatted treatment, ball milling and freeze-drying significantly increased the binding capacity of bile acid (except ball milling) and the inhibitory activities of pancreatic lipase, α-amylase and α-glucosidase, which effectively improve in vitro hypolipidemic and hypoglycemic properties of β-glucan.