Cytokinins and Transfer Ribonucleic Acids. II. Presence of Cytokinins in Different Amino-acid Specific Transfer Ribonucleic Acids of Brewer's Yeast as Revealed by the Growth Response of Tobacco-pith Callus Tissue and Scorzonera Crown-gall Tissue

1969 ◽  
Vol 22 (3) ◽  
pp. 458-461 ◽  
Author(s):  
M. Giannattasio ◽  
G. Jeannin ◽  
A. Kovoor
Keyword(s):  
Amino Acid ◽  
Crown Gall ◽  
Growth Response ◽  
Callus Tissue ◽  
Brewer’S Yeast ◽  
Ribonucleic Acids ◽  
Brewer's Yeast ◽  
Gall Tissue ◽  
Crown Gall Tissue

On the structure of lysopine, a new amino acid isolated from crown gall tissue

1960 ◽  
Vol 40 ◽  
pp. 369-370 ◽  
Author(s):  
K. Biemann ◽  
C. Lioret ◽  
J. Asselineau ◽  
E. Lederer ◽  
J. Polonsky
Keyword(s):  
Amino Acid ◽  
Crown Gall ◽  
Gall Tissue ◽  
Crown Gall Tissue

Occurrence of 3-Indolylacetic and 3-Indolecarboxylic Acids in Tomato Crown—Gall Tissue Extracts

Nature ◽  
1959 ◽  
Vol 184 (4689) ◽  
pp. 825-826 ◽  
Author(s):  
G. CLARKE ◽  
M. H. DYE ◽  
R. L. WAIN
Keyword(s):  
Crown Gall ◽  
Gall Tissue ◽  
Tissue Extracts ◽  
Crown Gall Tissue

ENHANCEMENT OF AMINO ACID PRODUCTION BY TWO-STEP AUTOLYSIS OF SPENT BREWER'S YEAST

2011 ◽  
Vol 198 (12) ◽  
pp. 1594-1602 ◽  
Author(s):  
Phungjai Boonyeun ◽  
Artiwan Shotipruk ◽  
Chattip Prommuak ◽  
Manop Suphantharika ◽  
Chirakarn Muangnapoh
Keyword(s):  
Amino Acid ◽  
Acid Production ◽  
Amino Acid Production ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

scholarly journals RELATIONSHIP BETWEEN BITTERNESS OF BREWER’S YEAST HYDROLYSATE AND HYDROPHOBIC AMINO ACID CONTENT

2018 ◽  
Vol 54 (2C) ◽  
pp. 458
Author(s):  
Nguyen Thi Thanh Ngoc
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Bitter Taste ◽  
Protein Hydrolysate ◽  
Amino Acid Content ◽  
Brewer’S Yeast ◽  
Hydrophobic Amino Acid ◽  
Brewer's Yeast ◽  
Wide Range

Brewer’s yeast spent, obtained after the main fermentation stage, is a rich- in-protein source(protein content accounts for 48 - 50 % dry matter). In order to use efficiently this source, it washydrolysed by different methods. Protein hydrolysate products are normally mixtures of peptidesand amino acids. Protein hydrolysates have a wide range of applications in food. It can be usedas emulsifying agents in a number of applications such as salad dressings, spreads, ice cream,coffee whitener, cracker, and meat products like sausages. However, bitterness in hydrolysates isone of the major undesirable aspects for various applications in food processing. In this study,we used enzymatic mixture alcalase and flavourzyme, yeast treatment methods to hydrolysebrewer’s yeast. The hydrolysate and fractions of protein hydrolysate obtained after filtration with10 kDa and 3 kDa filters were used for determination of bitterness and hydrophobic amino acidscontent. The bitter taste of hydrolysate was determined by sensory method (using quininestandard) and amino acid content was analysed by HPLC method. The result showed the closerelationship between bitter taste and hydrophobic amino acid content. The bitter taste of proteinhydrolysate was reduced as the hydrophobic amino acid content decreased. When the bitter taste(equivalent to quinine concentration) decreased from 16.25 μmol/l to 3.59 μmol/l, the totalcontent of hydrophobic amino acids in protein hydrolysate reduced from 1653 μg/ml to 932μg/ml.

Sign in / Sign up

Export Citation Format

Share Document