Chemical composition and functional properties of enzymatic hydrolyzates from residual brewery yeasts
1989
Bednarski, W. | Piatkowska, B. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Inzynierii i Biotechnologii Zywnosci)
An attempt to refine a yeast slurry using autolysis or enzymatic hydrolysis with alcalase or pepsin was undertaken. A main goal of the experiment was to decrease nucleic acids content, and to improve functional, and organoleptic properties of obtained hydrolyzates. The residual yeast slurry contained 5.3 percent of nucleic acid in dry matter. As a result of autolysis this content was reduced to 2.3 percent. The enzymatic reactions with pepsin or alcalase led to further reduction in nucleic acids content. Enzymatic hydrolyzates of brewery yeasts biomass were characterized by pleasant odour altered often more favourable functional properties
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