Abstract:
:The alkali-insoluble (1 → 3)-β-d-glucan was prepared by alkaline-acid method and followed deproteinization by alkaline method using yeast cell wall as the starting material. The deproteinized product was characterized by infrared (IR) spectroscopy, and the polysaccharide components were analysed by paper chromatography. It indicated that the alkaline-acid method was an ideal way for preparing (1 → 3)-β-d-glucan. The obtained glucan had high purity and good yield.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Huang G,Li Jdoi
10.3109/09637486.2011.615301subject
Has Abstractpub_date
2012-03-01 00:00:00pages
184-6issue
2eissn
0963-7486issn
1465-3478journal_volume
63pub_type
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journal_title:International journal of food sciences and nutrition
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