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

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 10; pp. 3931 - 3936
• Main Authors: Yamada, Eunice A, Sgarbieri, Valdemiro C
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 18-05-2005
• Subjects: amino acid composition; Amino Acids - analysis; Animals; Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; Dietary Fiber; Dietary Proteins; distillery yeast; fatty acid composition; Fatty Acids - analysis; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; Fungal Proteins - chemistry; Meat; mineral content; Minerals - analysis; monounsaturated fatty acids; net protein ratio; Nutritive Value; Phosphoproteins; phosphorylated protein concentrate; polyunsaturated fatty acids; protein concentrates; protein content; protein efficiency ratio; protein intake; protein isolates; protein value; rats; Saccharomyces cerevisiae; Saccharomyces cerevisiae - chemistry; saturated fatty acids; soy protein; Soybean Proteins; textured proteins; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Viscosity; water holding capacity; yeasts; Fungi; functional properties; Yeast; Preparation; Nutritive value; Ascomycetes; Chemical composition; Concentrate; Properties; Saccharomyces cerevisiae; Protein; Thallophyta
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0400821

The main objective of the present study was to compare the composition and functional and nutritional properties of whole yeast cells (WY) from an ethanol distillery with those of a phosphorylated protein concentrate (PPC) prepared from the same cells. Comparisons were also made of PPC with texturized soy protein (TSP) and soy protein isolate (SPI), both acquired in the local market. Yeast (Saccharomyces cerevisiae) is a rich source of protein, soluble fiber, and some minerals. Saturated fatty acids predominated over monounsaturated and polyunsaturated in both WY and PPC. The functional properties of PPC were similar to those of SPI and TSP. Both soy products and PPC replaced 20 or 40% chuck roll protein without affecting the emulsion properties of the meat products. Amino acid scoring was high for both WY and PPC; digestibility was higher (90%) for PPC and lower (68%) for WY. The protein nutritive value of PPC did not differ from that of casein and was significantly higher than that for WY. Keywords: Yeast; Saccharomyces cerevisiae; protein; functional properties; nutritive value