Odgorcavanje otpadnog pivarskog kvasca s pomocu razlicitih enzimskih preparata.
1989
Smoljo I.
The process of debittering waste brewer's yeast was examined with enzyme preparation: alkaline and neutral protease, beta - glukanase and mixture of cellulase and beta-glukanase enzyms (Mutanase). The yeast was preliminary debittered by washing of solid particles with destilled water. This procedure resulted in removal of 28-74% of total bitterness and waste of 18-22% of yeast dry content, depending on method od washing. Enzymatic hidrolysis removed from the surface of the yest cells, different percent of bitterness (38-58%) dependent on enzymatic preparation used. Additional deficit of dry weight yeast cells was observed (10-24%). Enzymatic hydrolysis of yeast by "Mutanase" resulted in the product of hight protein content (65,81%).
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