科研之友
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摘要
Water-insoluble (particulate) 汕-glucan was isolated from the cell walls of spent brewer＊s yeast using a single-step alkaline treatment. To stabilize 汕-glucan water suspensions, sonication was successfully applied. Three different drying methods were used: air-drying, lyophilization and spray-drying. Air-drying and lyophilization caused 汕-glucan particles agglomeration and changes of their microstructure. Sonication combined with spray-drying resulted in minimal 汕-glucan structural changes and negligible formation of agglomerates. Reaggregation of spray-dried 汕-glucan particles was minimal even after resuspending in water.
