USE OF YEAST ENZYMES IN DEGRADATION OF PARACASEIN CURD

The aim of the work was to use four enzyme preparations obtained from Yarrowia lipolytica in degradation of paracasein curd and evaluation of biogenic amines formation. Protein hydrolysis was carried out at 25° and 37°C using two yeast’s enzyme preparations of extracellular proteinases: acid YCG-GZ and alkaline YCO-OZ and two preparations of intracellular enzymes: YCG-GW, YCO-OW. More active against paracasein appeared to be proteinase preparations obtained from Y. lipolytica cultured in YCG than in YCO medium. It was also observed that all Y. lipolytica enzyme preparations used in the process of paracasein hydrolysis generated biogenic amines formation, especially at a higher temperature. A significantly higher level of those compounds was noted when intracellular yeast enzyme preparations were applied.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.