ENZYMATIC METHOD FOR YEAST AUTOLYSIS

被引：20

作者：

KNORR, D

SHETTY, KJ

HOOD, LF

KINSELLA, JE

机构：

[1] Dept of Food Science, Cornell Univ, Ithaca, New York

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb06439.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treatment of intact yeast cells with lytic enzymes, i.e. zymolase and lysozyme, markedly increased the release of nitrogen and proteins during incubation. The addition of pancreatin or pronase during incubation of cells with lytic enzymes caused the concurrent hydrolysis of the yeast proteins. The precipitable yeast protein at pH 4.5 decreased from 73 to 21% within 60 min. This procedure may be used for the commercial production of yeast autolysate. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1362 / 1365

页数：4

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