Composition and nutritive value of yeast biomass and yeast protein concentrates

Journal of Nutritional Science and Vitaminology
M T PachecoV C Sgarbieri

Abstract

Yeast biomass (Saccharomyces sp.) produced in local breweries as a by-product was utilized in this study. Percent proximate composition, amino acid composition, and protein nutritive value were determined for the yeast cell biomass (YC), a sodium perchlorate extracted and isoelectrically precipitated protein concentrate (P-PC), and a sodium trimetaphosphate treated extract followed by isoelectrical precipitation (TMP-PC). Protein concentrates averaged 75% protein as compared to 48.5% in the yeast biomass. Precipitation of the protein in the presence of either sodium perchlorate or sodium trimetaphosphate was reduced to 71% and 51% of the cell RNA content, respectively. Protein nutritive value was 70% of casein when measured by the protein efficiency ratio (PER), and over 90% of casein when net protein utilization (NPUa) was the criteria of evaluation.

Citations

Sep 5, 2013·Food Chemistry·Lucia de la HozMaria Teresa Bertoldo-Pacheco
Aug 26, 2016·Journal of the Science of Food and Agriculture·Margareth Øverland, Anders Skrede
Aug 2, 2017·Water Science and Technology : a Journal of the International Association on Water Pollution Research·Liam PettigrewAntonio Delgado
Jun 26, 2020·World Journal of Microbiology & Biotechnology·Gabriela Vollet MarsonMiriam Dupas Hubinger
Aug 16, 2019·Journal of Food Science and Technology·Angélica Patrícia BertoloDarlene Cavalheiro
Aug 28, 2020·Food Research International·Gabriela Vollet MarsonMiriam Dupas Hubinger

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