Saowanee ThammakitiManop SuphantharikaThanaporn PhaesuwanCornel VerduynMahidol University2018-07-242018-07-242004-01-01International Journal of Food Science and Technology. Vol.39, No.1 (2004), 21-29095054232-s2.0-0742304689https://repository.li.mahidol.ac.th/handle/20.500.14594/21092A preparation of β-glucan, obtained from spent brewer's yeast, was evaluated for potential food applications. This material was autolysed and the cell walls that were obtained were homogenized, extracted firstly with alkali, then with acid, and then spray dried. Effects of the homogenization on the chemical composition, rheological properties and functional properties of β-glucan were investigated. Homogenized cell walls exhibited higher β-glucan content and apparent viscosity than those which had not been homogenized because of fragmentation of the cell walls. When compared with commercial β-glucan from baker's yeast, it was found that the β-glucan obtained from this study had higher apparent viscosity, water-holding capacity and emulsion stabilizing capacity, but very similar oil-binding capacity. These findings suggest that β-glucan obtained from brewer's yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer.Mahidol UniversityAgricultural and Biological SciencesEngineeringArticleSCOPUS10.1111/j.1365-2621.2004.00742.x