Yeast (Saccharomyces cerevisiae) Protein Concentrate:  Preparation, Chemical Composition, and Nutritional and Functional Properties

2005 ◽  
Vol 53 (10) ◽  
pp. 3931-3936 ◽  
Author(s):  
Eunice A. Yamada ◽  
Valdemiro C. Sgarbieri
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Functional Properties ◽  
Protein Concentrate ◽  
Yeast Saccharomyces Cerevisiae ◽  
Concentrate Preparation

scholarly journals Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

2019 ◽  
Vol 56 (8) ◽  
pp. 3697-3706 ◽  
Author(s):  
Angélica Patrícia Bertolo ◽  
Ana Paula Biz ◽  
Aniela Pinto Kempka ◽  
Elisandra Rigo ◽  
Darlene Cavalheiro
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Functional Properties ◽  
Yeast Saccharomyces Cerevisiae

scholarly journals STUDYING THE FACTORS EFFECTING THE PRODUCTION OF OKRA PROTEIN CONCENTRATE AND ISOLATE AND THEIR THERMAL PROPERTIES

2016 ◽  
Vol 47 (6) ◽  
Author(s):  
Kareem & Shakir
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Protein Denaturation ◽  
Protein Isolate ◽  
Extraction Time ◽  
Abelmoschus Esculentus ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Precipitation Ph ◽  
Concentrate Preparation

The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI). Three methods were used to identify the best one for protein concentrate preparation . The concentrate with 72.1% protein was prepared by removal of seed peel, ground, defatting and treated with ethanol. The optimum conditions for  protein isolate preparation were 1:40 (water: DOP), extraction time of 75 minutes, extraction pH 9.0 and the precipitation pH was  4.0. This study also investigated the chemical composition to products that were 50.8,72.1,91.2% protein ,0.88,0.86,0.32 % fat ,8.45,9.94,2.67% ash and 35.23,12.37,3.26% carbohydrates For each of DOP ,OPC and OPI respectively. The amount of energy required for protein denaturation were 1.193, 0.5325, 0.236 J / g for DOP , OPC and OPI respectively.

scholarly journals Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

2012 ◽  
Vol 36 (2) ◽  
pp. 189-194 ◽  
Author(s):  
Olivaldo Lacerda Brasileiro ◽  
José Marcelino Oliveira Cavalheiro ◽  
João Paulo de Sousa Prado ◽  
Alinne Gouveia dos Anjos ◽  
Thais Tereza Brandão Cavalheiri
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Functional Properties ◽  
Raw Material ◽  
Protein Concentrate ◽  
Shrimp Waste ◽  
Significant Difference ◽  
Seafood Industry ◽  
Shrimp Head ◽  
Shrimp Wastes

Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.

The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extracts

2001 ◽  
Vol 47 (1) ◽  
pp. 18-24 ◽  
Author(s):  
John Conway ◽  
Hélène Gaudreau ◽  
Claude P Champagne
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Chemical Composition ◽  
Growth Rates ◽  
Lactobacillus Acidophilus ◽  
Amino Nitrogen ◽  
Yeast Saccharomyces Cerevisiae ◽  
Biological Value ◽  
Yeast Autolysis ◽  
Fungal Protease

Yeast extracts (YE) were produced with the addition of proteases or glucanases during bakers' yeast (Saccharomyces cerevisiae) autolysis. Chemical composition, physical properties, and biological value of the YE were examined. Proteases had the highest impact on the turbidity and filterability of YE. All 11 proteases and two glucanases increased YE yields (% yeast solids solubilized) obtained from heated (80°C/15 min) bakers' yeast creams (BYC). However, when proteases were added to native (unheated) BYC during autolysis, few increased YE yields, with papain being the most effective. The increased yields were generally related to increased levels of total nitrogen (TN) and α-amino nitrogen (α-AN) in the YE. Media were supplemented with the various yeast extracts, and the highest growth rates (µmax) and biomass values (ODmax) of Lactobacillus acidophilus were noted. The best growth was obtained with YE produced with native BYC treated with a fungal protease, and results of this study show that some enzymes could be used to produce improved YE for microbiological media.Key words: turbidity, filtration, amino acids, Lactobacillus.

PREPARASI DEINOCOCCUS RADIODURANS DAN KHAMIR DALAM MATERIAL KECAP L-DRYING SEBAGAI BAHAN UJI PROFISIENSI

2016 ◽  
Vol 13 (1) ◽  
pp. 93
Author(s):  
Titin Yulinery ◽  
Ratih M.Dewi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Deinococcus Radiodurans ◽  
Test Preparation ◽  
Quality Parameters ◽  
Soy Sauce ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microbiological Test ◽  
Bacterial Contaminants ◽  
Minimum Number ◽  
Important Quality

Tes kemampuan adalah salah satu kegiatan penting dalam pengendalian mutu dan jaminan kualitas mikrobiologi laboratorium untuk mengukur kompetensi analis dan analisis uji profisiensi membutuhkan persiapan Model mikroorganisme adalah kualitas standar dan validitas. Mikrobiologi uji kualitas produk kedelai utama diarahkan pada kehadiran Saccharomyces cerevisiae ragi (S. cerevisiae), S. Bailli, S. rouxii dankontaminan bakteri seperti Bacillus dan Deinococcus. Jenis ragi dan bakteri yang terlibat dalam proses dan dapat menjadi salah satu parameter kualitas penting dalam persiapan yang dihasilkan. Jumlah dan viabilitas bakteri dan ragi menjadi parameter utama dalam proses persiapan bahan uji. Jumlah tersebut adalah jumlah minimum yang berlaku dapat dianalisis. Jumlah ini harus dibawah 10 CFU diperlukan untuk menunjukkan tingkat hygienitas proses dan tingkat minimal kontaminasi. Viabilitas bakteri dan bahan tes ragi persiapan untuk tes kemahiran kecap yang diawetkan dengan L-pengeringan adalah teknik Deinococcus radiodurans (D. radiodurans) 16 tahun, 58 tahun S. cerevisiae, dan S. roxii 13 tahun. kata kunci: Viabilitas, Deinococcus, khamir, L-pengeringan, Proficiency AbstractProficiency test is one of the important activities in quality control and quality assurance microbiology laboratory for measuring the competence of analysts and analysis Proficiency test requires a model microorganism preparations are standardized quality and validity. Microbiological test of the quality of the main soy products aimed at thepresence of yeast Saccharomyces cerevisiae (S. cerevisiae), S. bailli, S. rouxii and bacterial contaminants such as Bacillus and Deinococcus. Types of yeasts and bacteria involved in the process and can be one of the important quality parameters in the preparation produced. The number and viability of bacteria and yeasts become themain parameters in the process of test preparation materials. The amount in question is the minimum number that is valid can be analyzed. This amount must be below 10 CFU required to indicate the level of hygienitas process and the minimum level of contamination. Viability of bacteria and yeast test preparation materials for proficiencytest of soy sauce that preserved by L-drying technique is Deinococcus radiodurans ( D. radiodurans ) 16 years, 58 years S. cerevisiae, and S. roxii 13 years. key words : Viability, Deinococcus, Khamir, L-drying, Proficiency

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