Optimization of β-glucan extraction from kluyveromyces marxianous yeast cell wall and its application in an emulsion model system

Nowadays, hydrocolloids are used in food technology widely, because of some functional properties like thickening, gelling properties and emulsion stability. β-glucan is a homo-polysaccharide with base of glucose that is attended late, because of its bioactive properties in food and pharmacy technologies as a thickener and emulsion stabilizer agent and a good fat replacer for producing low fat products, furthermore, through decreasing of cholesterol and blood sugar, anticancer and antiviral properties. β-glucan is find in cell wall of microorganisms and plants widely. One microorganism that named as a source of β–glucan, is cell wall of Kluyveromyces marxianus yeast. Whereas efficiency of β–glucan can be affected of extraction conditions, in this paper so optimum extraction conditions and purification of β–glucan from cell wall of Kluyveromyces marxianus yeast (PTCC: 5194) is done with use of response surface methodology under a central composite design with study the time of extraction (1-2 h, in autoclave conditions), enzyme concentration (0.5-1.5 % Protamex enzyme) and enzyming time (1-3 h). The results were showed that increasing time caused increase in β–glucan extraction efficiency. Enzyme at more than 1% and emzyming time more than 2 h had not significant effect (p