An Enzymatic Method for the Determination of Yeast Cell Wall Glucan in Foods |
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Authors: | M. T. MEYER H. J. PHAFF |
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Affiliation: | Authors Meyer and Phaff are with the Dept. of Food Science &Technology, Univ. of California, Davis, CA 95616. |
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Abstract: | Processed cell wall β-glucans prepared from strains of baker's or brewer's yeast can be used as a thickening agent in aqueous food systems and they provide a fat-like mouthfeel. This article describes an analytical procedure for the determination of the glucan content added to a variety of food products. The method is based on measurement of reducing sugars produced when the food sample, after appropriate pretreatment, is treated with a commercial microbial β-glucanase (Zymolyase) that is specific for the β-linkages present in the glucan polysaccharide of the added yeast cell walls. |
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