Using Beta-Glucan Isolated from Helianthus annuus Infected by Sclerotinia sclerotiorum in Bakery

Abstract

<em>Sclerotinia sclerotiorum</em> is a phytopathogenicfungus that attacks more than 400 plant species of them medicinal plant. In this study the extract obtained from basal stalk rot of <em>Helianthus annuus</em> L., attacked by <em>S. sclerotiorum</em>, was subjected to the analysis of FTIR to identify the presence of beta-glucan. FT-IR spectrum showed four ranges of bands in 890 cm^-1, two overlap band in 1047 and 1078 cm^-1 and the last one near 1160 cm^-1referring to different functional groups or characteristics; beta-glycosidic linkage and pyranosyl ring. The existence of beta-glucan in the filtrate liquid culture of <em>S. sclerotiorum</em> suggests the potential of the secreted liquid drops of fungal infection in plant as a new secretory source of beta-glucan useful in food and pharmaceutical sectors. In this regard, the extracted beta-glucan was added as an additive to bread dough to elucidate its effect on the baked-bread texture as monitored by SEM micrographs. Results from the electron microscopy images of experimental bread confirmed that beta-glucan enhances the porosity of bread in the presence of normal yeast and increases fermentation period (1% dry yeast, 4.5% scleroglucan, 4 h). The solubilization of polysaccharides, primarily beta-glucan, seems to be the main strategy to improve the bread texture.