PhD Oral Defence of Jin Li, Food Science
Large amounts of yeast cell walls and spent brewer’s yeasts are generated as by-products by the yeast and brewery industry. These by-products are mainly used as animal feed ingredients. The structural and the compositional properties of these yeast by-products make them a potential source of value-added ingredients, mainly mannoproteins and ß-glucan, which accounted for approximately 40% (w/w) and 60% (w/w) of yeast cell wall dry weight. However, the techno-functional and health promoting properties of mannoproteins and ß-glucan are dependent on their molecular and structural properties; thus the isolation of these components with well-defined structures is a key step towards modulating their functional properties for specific applications.