Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread
dc.contributor.author | Rieder, Anne | |
dc.contributor.author | Ballance, Simon | |
dc.contributor.author | Böcker, Ulrike | |
dc.contributor.author | Knutsen, Svein Halvor | |
dc.date.accessioned | 2017-09-28T09:17:16Z | |
dc.date.available | 2017-09-28T09:17:16Z | |
dc.date.created | 2017-09-27T14:06:20Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0144-8617 | |
dc.identifier.uri | http://hdl.handle.net/11250/2457250 | |
dc.description.abstract | 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. | |
dc.language.iso | eng | |
dc.relation.uri | http://www.sciencedirect.com/science/article/pii/S014486171731069X?via%3Dihub | |
dc.title | Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | acceptedVersion | |
dc.source.journal | Carbohydrate Polymers | |
dc.identifier.cristin | 1498933 | |
dc.relation.project | Nofima AS: 10445 | |
dc.relation.project | Nofima AS: 201701 | |
dc.relation.project | Nofima AS: 201301 | |
dc.relation.project | Nofima AS: 10044 | |
dc.relation.project | Norges forskningsråd: 262300 | |
dc.relation.project | EC/FP7/289517 | |
dc.relation.project | Norges forskningsråd: 224819 | |
dc.relation.project | Norges forskningsråd: 225352 | |
cristin.unitcode | 7543,3,1,0 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Mat og helse | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 |
Tilhørende fil(er)
Denne innførselen finnes i følgende samling(er)
-
Artikler / Articles [1409]
-
Publikasjoner fra CRIStin [2469]