Product: Yeast Beta Glucan from baker's yeast
Structure description: consist of β (1,3) and β (1,6) linkages
Properties: Purity: > 90 % (on a moisture free basis).
α-Glucan: < 0.1%.
Protein: 0.1 %
Moisture: 2.2 %
Ash: 0.1 %
Method of dissolution:
1.Weigh 0.5g of yeast beta glucan into a sample bottle.
2.Wet the sample with 1mL of 95% ethanol. Add a magnetic stirrer bar, followed by 5 mL of 10 % sodium hydroxide. Stir the slurry on a magnetic stirrer until the glucan dissolves. Add 30 mL of water and then carefull neutralise the solution with 2 M HCl.
3.Adjust the volume to 50 mL.
Storage:
Store dry at room temperature in well sealed containers. Under these conditions, the product is stable for several years
.