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dc.contributor.authorRieder, Anne
dc.contributor.authorBallance, Simon
dc.contributor.authorBöcker, Ulrike
dc.contributor.authorKnutsen, Svein Halvor
dc.date.accessioned2017-09-28T09:17:16Z
dc.date.available2017-09-28T09:17:16Z
dc.date.created2017-09-27T14:06:20Z
dc.date.issued2017
dc.identifier.issn0144-8617
dc.identifier.urihttp://hdl.handle.net/11250/2457250
dc.description.abstractDue 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.isoeng
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S014486171731069X?via%3Dihub
dc.titleQuantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.journalCarbohydrate Polymers
dc.identifier.cristin1498933
dc.relation.projectNofima AS: 10445
dc.relation.projectNofima AS: 201701
dc.relation.projectNofima AS: 201301
dc.relation.projectNofima AS: 10044
dc.relation.projectNorges forskningsråd: 262300
dc.relation.projectEC/FP7/289517
dc.relation.projectNorges forskningsråd: 224819
dc.relation.projectNorges forskningsråd: 225352
cristin.unitcode7543,3,1,0
cristin.unitcode7543,3,2,0
cristin.unitnameMat og helse
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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