Effect of high pressures on biochemical and functional propereties of the components of brewery yeast's biomass
2001
Bednarski, W. | Tomasik, J. | Duda, A. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Food Biotechnology)
The biomass of spent brewer's yeasts was debittered and subjected to the effect of high pressures of 400-600 MPa. As compared to the substrate, in preparations obtained from the yeasts after pressurization, the higher activity of proteolytic enzymes and the higher share of 12 percent TCA-soluble nitrogen compounds, were found. The effect of high pressures caused a partial degradation of RNA and the decrease their content by 34-45 percent. The preparations from the pressurized yeast demonstrated better foam-producing and emulsifying abilities. It was found that the emulsifying capacities of yeast proteins were dependent on NSI (nitrogen solubility index) value
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