Studies on factors affecting extraction of trehalose from baker's yeast
1997
Niramol Bunyasonthikul | Yuwapin Lertwerawat | Sudarat Tripetkul | Dudsadee Uttapap (King Mongkut's Univ. of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology)
Research describes the study on the extraction of trehalose (alpha-D-glucopyranosyl-1, 1-alpha-D-glucopyranoside) form baker's yeast Saccharomyces cerevisiae). The research covered the study on the effects of various variables on trehalose extractions and determining the suitable mode of extraction. The optimal conditions for extraction were found to be; 50 percent (v/v) ethanol as solvent, the ratio of yeast cell to ethanol at 4 g/10 ml and extraction temperature at 50 deg C. Under these conditions the maximum amount of trehalose, 6.85 g/100 g DW of yeast, was obtained, Extraction by Single-stage Agitation gave 8.96 g trehalose/100 g DW of yeast (94.61 percent extraction efficiency), whereas 8.82 g trehalose/100 g DW of yeast (93.14 percent extraction efficiency) was obtained when extracted by Multi-stage Agitation. In cast of Soxhlet Extraction, the trehalose yield was comparatively low at 1.5 g/100 g-DW (21.87 percent extraction efficiency).
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Kasetsart University
Découvrez la collection de ce fournisseur de données dans AGRIS