New method of preparing for beta glucan from bread-yeast (Sacccharomyces cerevisiae)

Abstract

The main components of bread-yeast include mannoproteins, proteins, minerals, beta-glucan and a very small amount of chitin. Various techniques for extracting beta-glucan from bread-yeast have been applied. However, all of which removed the other compounds from the cell walls with different steps, the remaining beta-glucan is insoluble, and its purity is not high. By using the ionic liquid, all the substances are separated, including beta-glucan, completely dissolved in [bmim] Cl into a clear solution. After adding some water to the extract, only beta glucan was separated in form of a precipitate. The NMR spectrum of beta-glucan was determined. This is a new method used to prepare for purified beta-glucan from bread-yeast.

Keywords: ionic liquid, beta glucan