Yeast β(1-3),(1-6)-d-glucan films: Preparation and characterization of some structural and physical properties |
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Authors: | Miroslav Novák Andriy SynytsyaOndrej Gedeon Petr Slepi?kaVáclav Procházka Alla SynytsyaJi?í Blahovec Anna HejlováJana ?opíková |
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Institution: | a Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic b Department of Glass and Ceramics, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic c Department of Solid State Engineering, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic d Department of Analytical Chemistry, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic e Czech University of Life Sciences, Kamýcká 129, 165 21 Prague-Suchdol, Czech Republic |
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Abstract: | Cell wall polysaccharide suspensions (mainly β-glucan) was isolated from baker's yeasts (Saccharomyces cerevisiae) and used for the preparation of films. Glycerol was added as a plasticizer. Purity and composition of the films were tested by elemental analysis, enzymatic assay of α- and β-glucans, monosaccharide composition analysis (total hydrolysis, HPAEC) and vibration spectroscopy (FTIR, FT Raman). Surface properties and the degree and type of crystallinity, together with ageing effects, were estimated by scanning electron microscopy (SEM), atomic force microscopy (AFM) and X-ray diffraction (XRD). Mechanical and thermal properties were characterized by tensile tests and difference scanning calorimetry (DSC), respectively. The prepared films were water insoluble, compact, non-porous, exhibit no pronounced crystallinity and consist of granular-like and fibre microstructures, which could be assigned as cell wall residues and released polysaccharide macromolecules. Certain structural changes in the film surface during one-year shelf storage can be related to reorientation and decomposition of surface macromolecules due to reaction with the ambient atmosphere, rather than to crystallization phenomena. |
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Keywords: | Yeast β-glucan films Structure Physical properties Ageing |
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