THE YIELD OF EXTRACTION AND PROPERTIES OF MANNOPROTEINS FROM SPENT BEER YEAST.
 
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Pol. J. Food Nutr. Sci. 1999;49(4):49–55
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ABSTRACT
This work proved that the yield of extraction of mannoproteins and their composition and properties were dependent on the conditions of preserving the slurry of spent beer yeast (spray drying or drum drying and time of autoclaving at 121°C) and on the type of solvent. The yield of extraction of mannoproteins was 0.58 to 19.28 g/100 g, depending on the preservation method and time of the thermal treatment of yeast slurry. Emulsification and surface active properties of mannoproteins were also dependent on the conditions in which they were produced.
ISSN:1230-0322