scholarly journals Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. II. Structure and Synthesis.

1961 ◽  
Vol 15 ◽  
pp. 750-759 ◽  
Author(s):  
Anders Kjær ◽  
P. Olesen Larsen ◽  
I. Prange ◽  
H. Dam ◽  
Berndt Sjöberg ◽  
...  
2011 ◽  
Vol 198 (12) ◽  
pp. 1594-1602 ◽  
Author(s):  
Phungjai Boonyeun ◽  
Artiwan Shotipruk ◽  
Chattip Prommuak ◽  
Manop Suphantharika ◽  
Chirakarn Muangnapoh

2018 ◽  
Vol 54 (2C) ◽  
pp. 458
Author(s):  
Nguyen Thi Thanh Ngoc

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.


1961 ◽  
Vol 15 ◽  
pp. 743-749 ◽  
Author(s):  
S. Darling ◽  
P. Olesen Larsen ◽  
I. Prange ◽  
H. Dam ◽  
Berndt Sjöberg ◽  
...  

1979 ◽  
Vol 34 (5-6) ◽  
pp. 381-386 ◽  
Author(s):  
H.-G. Löffler ◽  
K.-H. Rohm

Abstract Yeast Aminopeptidase I, Molecular Forms, Immunological Behaviour Yeast aminopeptidase I, when purified from autolysates of brewer’s yeast, is obtained in two molecular forms a) the enzymatically active dodecameric complex (Mr = 640 000, s20, w = 22 S) and b) inactive hexamers (Mr = 320 000, s20, w = 12 S). Although the amino acid composition of the 12 S protein is very similar to that of the active enzyme, the hexamers behave differently in ionic exchange chromatography and during electrophoresis on polyacrylamide gels. Moreover, the antigenic properties of 12 S and 22 S aminopeptidase forms suggest a considerable degree of structural diversity. Several strains of Saccharomyces cerevisiae did not contain hexameric forms although their 22 S aminopeptidase was immunologically indistinguishable from brewer’s yeast amino­ peptidase. It is proposed that the hexameric protein is the result of “unproductive ” aggregation of aminopeptidase subunits.


Author(s):  
D.A. Yakovlev ◽  
◽  
A.A Lahina ◽  
T.A. Maltseva ◽  
V.A. Serdyuk ◽  
...  

The article identifies factors that impede the widespread use of residual brewer's yeast in the feed industry. The methodology and stages of processing residual brewer's yeast with alkali and their drying are described. Experimental studies were carried out to determine the rational technological regimes for processing brewer's yeast. Presents data on the amino acid content in processed and untreated residual brewer's yeast


2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.


2021 ◽  
pp. 110569
Author(s):  
Gabriela Vollet Marson ◽  
Débora Tamires Vitor Pereira ◽  
Mariana Teixeira da Costa Machado ◽  
Marco Di Luccio ◽  
Julian Martínez ◽  
...  

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