Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery
Primena pekarskog kvasca (Saccharomyces cerevisiae) za dobijanje kvaščevih ekstrakata - uticaj različitih parametara enzimske hidrolize na sadržaj suve materije, proteina i ugljenih hidrata
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Метаподаци
Приказ свих података о документуАпстракт
Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively.
Za dobijanje kvaščevih ekstrakata je korišćen komercijalni presovani pekarski kvasac (nativni i inaktivisani). Ekstrakcija je vršena postupkom enzimske hidrolize papainom i litikazom. Ispitivan je uticaj različitih koncentracija enzima i vremena trajanja hidrolize na sadržaj suve materije, proteina i ugljenih hidrata u ekstraktima. Rezultati su poređeni sa rezultatima dobijenim autolizom, kao osnovnim postupkom za dobijanje ekstrakata. Utvrđeni su optimalni uslovi ekstrakcije. Optimalna koncentracija papaina bila je 2,5%, a litikaze 0,025%uodnosu na suvu materiju kvasca.
Кључне речи:
baker's yeast / yeast extract / enzymatic hydrolysis / papain / lyticaseИзвор:
Journal of the Serbian Chemical Society, 2007, 72, 5, 451-457Издавач:
- Serbian Chemical Society, Belgrade
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Vukašinović-Milić, Tatjana AU - Rakin, Marica AU - Šiler-Marinković, Slavica PY - 2007 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1189 AB - Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively. AB - Za dobijanje kvaščevih ekstrakata je korišćen komercijalni presovani pekarski kvasac (nativni i inaktivisani). Ekstrakcija je vršena postupkom enzimske hidrolize papainom i litikazom. Ispitivan je uticaj različitih koncentracija enzima i vremena trajanja hidrolize na sadržaj suve materije, proteina i ugljenih hidrata u ekstraktima. Rezultati su poređeni sa rezultatima dobijenim autolizom, kao osnovnim postupkom za dobijanje ekstrakata. Utvrđeni su optimalni uslovi ekstrakcije. Optimalna koncentracija papaina bila je 2,5%, a litikaze 0,025%uodnosu na suvu materiju kvasca. PB - Serbian Chemical Society, Belgrade T2 - Journal of the Serbian Chemical Society T1 - Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery T1 - Primena pekarskog kvasca (Saccharomyces cerevisiae) za dobijanje kvaščevih ekstrakata - uticaj različitih parametara enzimske hidrolize na sadržaj suve materije, proteina i ugljenih hidrata EP - 457 IS - 5 SP - 451 VL - 72 UR - https://hdl.handle.net/21.15107/rcub_technorep_1189 ER -
@article{ author = "Vukašinović-Milić, Tatjana and Rakin, Marica and Šiler-Marinković, Slavica", year = "2007", abstract = "Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively., Za dobijanje kvaščevih ekstrakata je korišćen komercijalni presovani pekarski kvasac (nativni i inaktivisani). Ekstrakcija je vršena postupkom enzimske hidrolize papainom i litikazom. Ispitivan je uticaj različitih koncentracija enzima i vremena trajanja hidrolize na sadržaj suve materije, proteina i ugljenih hidrata u ekstraktima. Rezultati su poređeni sa rezultatima dobijenim autolizom, kao osnovnim postupkom za dobijanje ekstrakata. Utvrđeni su optimalni uslovi ekstrakcije. Optimalna koncentracija papaina bila je 2,5%, a litikaze 0,025%uodnosu na suvu materiju kvasca.", publisher = "Serbian Chemical Society, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery, Primena pekarskog kvasca (Saccharomyces cerevisiae) za dobijanje kvaščevih ekstrakata - uticaj različitih parametara enzimske hidrolize na sadržaj suve materije, proteina i ugljenih hidrata", pages = "457-451", number = "5", volume = "72", url = "https://hdl.handle.net/21.15107/rcub_technorep_1189" }
Vukašinović-Milić, T., Rakin, M.,& Šiler-Marinković, S.. (2007). Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery. in Journal of the Serbian Chemical Society Serbian Chemical Society, Belgrade., 72(5), 451-457. https://hdl.handle.net/21.15107/rcub_technorep_1189
Vukašinović-Milić T, Rakin M, Šiler-Marinković S. Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery. in Journal of the Serbian Chemical Society. 2007;72(5):451-457. https://hdl.handle.net/21.15107/rcub_technorep_1189 .
Vukašinović-Milić, Tatjana, Rakin, Marica, Šiler-Marinković, Slavica, "Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery" in Journal of the Serbian Chemical Society, 72, no. 5 (2007):451-457, https://hdl.handle.net/21.15107/rcub_technorep_1189 .