EXTRACTION OF TREHALOSE FROM THERMALLY-TREATED BAKERS-YEAST

被引：17

作者：

YOSHIKAWA, Y ^{[1
]}

MATSUMOTO, K ^{[1
]}

NAGATA, K ^{[1
]}

SATO, T ^{[1
]}

机构：

[1] SHIMANE UNIV, FAC AGR, GEOENVIRONM ECOTECHNOL LAB, MATSUE, SHIMANE 690, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 07期

关键词：

D O I：

10.1271/bbb.58.1226

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Trehalose is a disaccharide of glucose mainly found in bakers' yeast, We investigated the extraction conditions for trehalose from bakers's yeast with an ethanol-water solution to increase the yield of trehalose from the yeast cells. A high extraction ratio of trehalose was obtained from thermally treated yeast, that is, from yeast cells treated by drying and heating, when compared with that from untreated raw yeast. This thermal had the effect of inactivating trehalase, which is a hydrolytic enzyme of trehalose, and accelerated the disruption of the yeast cells. These effects facilitated the extraction of trehalose within a short time at 25 degrees C. When an ethanol-water solution of high concentration was used as the extraction solvent, the concentration of residual protein in the yeast extract was quite small. Especially in the case of dried yeast, the removal of protein from the yeast extract was not necessary for isolating and purifying trehalose after it had been extracted.

引用

页码：1226 / 1230

页数：5

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