Effects of chemical, biochemical and physical treatments on the kinetics and on the role of some endogenous enzymes action of baker's yeast lysis for food-grade yeast extract production
2000
Boonraeng, S. | Foo-trakul, P. | Kanlayakrit, W. | Chetanachitra, C. (Rajbhat Chiangmai Institute, Chiang Mai (Thailand). Faculty of Science and Technology)
Effects of chemical, biochemical and physical treatments on lysis of baker's yeast cells were studied at pH 5.2 and temperature 54 deg C. An unstructured kinetic model of first order was developed to understand the mechanism of yeast lysis. The autolysis rate constant (k), yield factor for protein (beta sub(p)), total carbohydrate (beta sub(C)) and autolysate (alpha sub(A)) were sensitive to disruption methods. Since there were endogenous enzymes in the yeast cells such as proteinases, glucanases and carboxypeptidases, these enzymes were responsible for synergistic of cell disruption and their activity profiles were affected by different treating methods. From the determined results of amino acids composition in yeast autolysate, there were differences in amino acid content. The biochemical treated sample using 0.1 percent papain gave the highest total amino acid content among all analysed samples.
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