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

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 texturiz...

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Bibliographic Details
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
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