Yeast β(1-3),(1-6)-d-glucan films: Preparation and characterization of some structural and physical properties

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.