Processing of brewers' yeast into yeast derivatives using acid and enzymic hydrolysis
1993
Yniguez, A.L.T.
Catalytic effect of acid was not proportional to the concentration of HCl. Analysis for soluble protein, free amino-N, and reducing sugars were carried out. Soluble protein was high at 90 deg C, 1N HCl for a period of 24 hours. It had a concentration of 2.802 mg/g yeast. Increase in temperature affected the concentration of free amino-N at 80 deg C, 3N HCl, at 6 hours hydrolysis. It had a concentration of 210 mg/l. Rate of hydrolysis of peptide bonds was used as a rough guide in determining the extent of peptide bond cleavage. Maximum hydrolysis rate of yeast hydrolysate was at processing conditions of 80 deg C using 3N HCl for a period of 12 hours. Yeast autolysate had a maximum rate of hydrolysis at processing condition of 50 deg C at 36 hours. Temperature affected the activity of the endogenous enzymes in the yeast cell. At temperatures 45-55 deg C solubilization of yeast cell components was evident. Processing conditions affected and determined in part the character of the flavor profile of yeast hydrolysate and autolysate
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