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An Enzymatic Method for the Determination of Yeast Cell Wall Glucan in Foods
Author(s) -
MEYER M. T.,
PHAFF H. J.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04204.x
Subject(s) - yeast , glucan , mouthfeel , food science , polysaccharide , cell wall , chemistry , thickening , enzyme , biochemistry , food products , chromatography , organic chemistry , raw material , polymer science
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.