Using Beta-Glucan Isolated from Helianthus annuus Infected by Sclerotinia sclerotiorum in Bakery

Abstract

Sclerotinia sclerotiorum is a phytopathogenicfungus that attacks more than 400 plant species of them medicinal plant. In this study the extract obtained from basal stalk rot of Helianthus annuus L., attacked by S. sclerotiorum, was subjected to the analysis of FTIR to identify the presence of beta-glucan. FT-IR spectrum showed four ranges of bands in 890 cm-1, two overlap band in 1047 and 1078 cm-1 and the last one near 1160 cm-1 referring to different functional groups or characteristics; beta-glycosidic linkage and pyranosyl ring. The existence of beta-glucan in the filtrate liquid culture of S. sclerotiorum suggests the potential of the secreted liquid drops of fungal infection in plant as a new secretory source of beta-glucan useful in food and pharmaceutical sectors. In this regard, the extracted beta-glucan was added as an additive to bread dough to elucidate its effect on the baked-bread texture as monitored by SEM micrographs. Results from the electron microscopy images of experimental bread confirmed that beta-glucan enhances the porosity of bread in the presence of normal yeast and increases fermentation period (1% dry yeast, 4.5% scleroglucan, 4 h). The solubilization of polysaccharides, primarily beta-glucan, seems to be the main strategy to improve the bread texture.