Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry
2019
Rozmierska, Joanna | Stecka, Krystyna M. | Kotyrba, Danuta | Piasecka-Jóźwiak, Katarzyna
The aim of this study was to obtain preparations of sedimented wine yeast, which is an unutilised waste from the production of fruit wines in Poland. Yeast extracts, cell wall preparations and purified cell wall preparations were obtained as a result of complete yeast cells fractionation using initial phase of spontaneous autolysis and performed with various process promoters, such as NaCl, glucose, ethanol, acetic acid and lactic acid at different concentrations and in different combinations. The influence of applied autolysis promotors on protein recovery from yeast extracts and protein content in cell wall preparations was assessed. As an important property of yeasts cell wall preparation the influence of alkaline isolation and purification with acetic on the β-glucan content in cell wall were determined. The ability of yeast preparations to bind fat and water was also assessed. Sedimented wine yeast was characterised by low sensitivity to the autolysis process, as from 100 g of dry yeast, depending on the autolysis promoter used, 6.6–10.5 g of protein was recovered. The highest β-glucan content—35.0% in dry matter was assayed in purified cell wall preparation of sedimented wine yeast obtained after autolysis with 0.5% NaCl added to the autolysing mixture. The preparation’s water-binding and fat-binding capacities amounted to 304.8 and 82.9% respectively. Further research in applications obtained yeast products from new raw material (sedimented wine yeast) in food and feed industries must be investigated.
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