Food Business Network Yeast is an important food and industrial microorganism with a large amount of β-1,3/1,6-glucan in its cell wall. Yeast β-glucan is tasteless and odorless. It is insoluble in organic solvents such as water, ethanol and acetone. It has the functions of enhancing animal immunity, anti-tumor, anti-infection, anti-virus, lowering cholesterol and promoting wound healing. It has been approved by the Ministry of Health. For new resource foods, it can be added to various foods such as dairy products, functional drinks, baked goods, and sweets. The Ministry of Health Announcement No. 6 of 2012 has extended the use of yeast β-glucan to larger infant formula.
Because yeast β-glucan not only has a good effect of enhancing immunity, but also has a fat-like mouthfeel, it can be used as a low-calorie food additive in fat desserts such as salad dressings and cheese analogs. Application value.
1. Yeast β-glucan and its function
Yeast β-glucan is a water-insoluble branched polymer. The main chain is bound by β-1,3 glycoside, and the branch is bound by β-1,6 glycoside, which accounts for 30% of the dry weight of the yeast cell wall. 35%. Through electron microscopy and other analytical methods, scientists have learned about the spatial structure of yeast β-glucan, which has a molecular weight ranging from tens of thousands to hundreds of thousands, and is in the form of a triple helix.
1.1 Enhance immunity
The oral yeast beta-glucan differs from other food ingredients in that they are not directly hydrolyzed by the acid or enzymes in the stomach and intestines through the small intestine. Macrophages on small intestinal mucus cells absorb β-glucan through the β-glucan receptor, and then activate these cells immediately. β-1,3-D-glucan acts by stimulating macrophages, a white blood cell that can play a broad role in protecting and enhancing the immune system, protecting the body from possible health hazards. Macrophages are a major class of cells involved in non-specific immunity. It can swallow foreign particles and destroy them. Macrophages also provide signals to other immune cells, such as B cells and T cells, to move them like infected areas. It can also produce growth factors to repair damaged tissue.
1.2 Anti-infection, improve disease resistance
Scientific research has shown that yeast β-glucan can significantly increase the efficacy of antibiotics; when combined with antibiotics, its stimulation of macrophages can increase the therapeutic effect of the drug. While β-1,3-D-glucan enhances the body's own and anti-bacterial ability, antibiotics can inhibit bacterial aggression and improve the body's disease resistance. Experiments in rat peritonitis confirmed that 80% survival rate was observed in large mice using β-1,3-D-glucan alone (20% in the control group) and 65 in the antibiotic group alone. %, and the combined use of both has a 10match0% survival rate.
1.3 lower blood lipids
β-1,3-D-glucan has the function of absorbing bile acids and promoting the excretion of bile acids, promoting the conversion of cholesterol to bile acids and maintaining the normal metabolism inherent in cholesterol. Nicolosi et al. studied 15 obese high cholesterol men. In the study, the patient maintained the same body weight, which significantly reduced the total cholesterol in the blood by 8% in the seventh week and by 6% in the eighth week on the seventh week.
2. Application of yeast β-glucan in food
2.1 Application in dairy products
Yeast β-glucan can also be used as a fat substitute in dairy products such as cheese and ice cream. Gong Yanyan and other studies found that with the increase in the amount of yeast β-glucan, the hardness of the ice cream after hardening increased. The addition of yeast β-glucan gives the product a high expansion rate, and geological samples within 40% are acceptable. Konukala studied the application of glucan in low-fat Cheddar cheese. The results showed that the hardness, brittleness, and melt index were lower than that of the low-fat control, and the elasticity and cohesion of the cheese sample were similar.
2.2 Application in meat products
For meat products, juicy, tender and smooth is the sensory characteristic that the people desire. Due to its special structural characteristics, yeast β-glucan has the functions of enhancing water holding capacity, improving brittleness and hardness of meat products. Wang et al. found through research that yeast β-glucan can replace fat in meat products such as ham sausage to prepare low-fat ham, and overcome the texture and sensory decline caused by fat reduction. The use of 3-4% can significantly improve the texture, taste and other texture indicators such as brittleness, hardness, elasticity, adhesiveness and chewiness of meat products.
2.3 Application in bakery products
Baked goods are an important part of the food industry, but baked goods often require more oil to enhance the color, aroma, taste and so on. Yeast β-glucan can be used as a fat substitute in baked goods to reduce oils in foods such as cakes and breads. Gong Yanyan and others studied yeast β-glucan as a fat substitute to replace part of the fat in the heavy oil cake formula. The results show that the moisture content of the cake increases as the fat content of the cake decreases. The addition of yeast β-glucan increased the elasticity, adhesiveness and recovery of the heavy oil cake, and improved the chewiness of the heavy oil cake. The sensory index of the cake with 20% fat substitute was similar to that of the traditional heavy oil cake.
2.4 Application in other foods
The yeast β-glucan has a dietary fiber-like effect, and as a macromolecule, fluidity, emulsifying property, and the like can be changed for use in various foods. Thammakiti uses yeast β-glucan as an emulsion stabilizer in mayonnaise, which not only effectively maintains the emulsion stability of mayonnaise, but also strengthens cellulose to prevent lipid absorption, promotes cholesterol excretion, and increases intestinal peristalsis. .
In addition, yeast β-glucan is also an important raw material for functional foods, and has the functions of enhancing immunity, anti-infection, anti-radiation, etc., and can be used as a raw material for functional foods and dietary supplements in such products.
3. Outlook
Yeast β-glucan not only has good physiological functions, but also has ideal application effects. It can be widely used in various foods as a fat substitute, thickener and emulsifier in the food field. As an emerging food raw material, its wider application value remains to be further researched and developed.
Carbomer is an acrylic resin obtained by cross-linking pentaerythritol with acrylic acid. It is a very important rheological regulator. After neutralization, carbomer is an excellent gel matrix, which has important applications such as thickening suspension. According to the dry product calculation, including carboxylic acid group (-cooh) should be 56.0 % ~ 68.0%.
Common carbopol series include: Carbopol 940, 941, 934, 1342, 980, ETD 2020, AQUA sf-1, Ultrez 21, Ultrez 20, etc.
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