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Preparation of Yeast Extract from Waste Brewer's Yeast using Various Enzymes  

Lee, Ok-Hwan (Department of Food Science and Technology, National hankyong University)
Rhee, Seong-Kap (Department of Food Science and Technology, National hankyong University)
Son, Jong-Youn (Department of Food Science and Technology, National hankyong University)
Kim, Kyung-Im (Korea Food Research Institute)
Kim, Hyun-Duk (Korea Food Research Institute)
Lee, Boo-Yong (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 867-872 More about this Journal
Abstract
This study was performed to investigate the optimum process conditions for manufacturing yeast extract from waste brewer's yeast using various enzymes. Contents of IMP, GMP, free amino acids, and crude protein of yeast extracts were measured by enzymes treatment. Crude protein contents of yeast extracts subjected to cell wall digestion enzyme treatment were 21.1, 33.6, and 28.0% for the control grouup, glucanase (0.5%, 12 h), and tunicase (1%, 18 h), respectively. Crude protein contents of yeast extracts subjected to protease treatment were 22.0, 30.8, and 29.8% for control group, bromelin (1%, 3 h), and protamex (1%, 3 h), respectively. Crude protein content of yeast extract subjected to glucanase and protamex mixed treatment was 34.4%. The total contents of IMP and GMP of yeast extracts subjected to G+P+A (glucanase+phosphodiesterase+adenyldeminase) and G+Pro+P+A (glucanase+protamex+phosphodiesterase+adenyldeaminase) treatments were 1,066 and 1,047 mg/100 g, respectively. The content of free amino acids of yeast extract was the highest (2,302 mg/100 g) in G+Pro+P+A treatment. Optimum concentration and process condition of enzyme treatment to obtain yeast extract with high IMP, GMP, and free amino acid content were in the order of glucanase (0.5%, 12 h), protamex (1%, 3h), phosphodiesterase (0.1%, 3 h) and adenyldeaminase (1%, 1.5 h) treatments.
Keywords
brewer's yeast; enzymes; IMP; GMP; free amino acid;
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