Fractionation and characterization of yeast proteins

Fractional profile of proteins from baker's, brewer's, and alcoholic yeasts was studied, applying a consecutive treatment of commercial biomasses, with solutions with a gradient of ionic strength and pH. It was found that a large part (35-50%) of total proteins from investigated biomasses...

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Bibliographic Details
Published in:	Die Nahrung Vol. 33; no. 4; p. 319
Main Authors:	Rajcheva-Roshkova, Z G, Djukiandjiev, S V, Pavlova, K I
Format:	Journal Article
Language:	English
Published:	Germany 1989
Subjects:	Amino Acids - analysis Fungal Proteins - analysis Saccharomyces - analysis
Online Access:	Get more information
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Summary:	Fractional profile of proteins from baker's, brewer's, and alcoholic yeasts was studied, applying a consecutive treatment of commercial biomasses, with solutions with a gradient of ionic strength and pH. It was found that a large part (35-50%) of total proteins from investigated biomasses is extracted by means of 0.01 M KCl, pH 7.0, which together with proteins extracted by means of 0.65 M KCl, pH 9.5, makes the part of the easily extractable proteins (50-64% of the total protein amount). The remaining part of proteins is extracted by means of alkaline solutions only. The amino-acid composition of the isolated fractions indicated that they are suitable for usage as food product ingredients.
ISSN:	0027-769X
DOI:	10.1002/food.19890330404