Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties

Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and...

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Bibliographic Details
Published in:Food science & technology 2006-01, Vol.39 (7), p.729-739
Main Authors: del Carmen Vasallo, María, Puppo, María C., Palazolo, Gonzalo G., Otero, Miguel A., Beress, Laszlo, Wagner, Jorge R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cell suspension culture
cell wall components
Cell wall proteins
emulsifiers
Emulsifying properties
emulsions
fermentation wastes
Food industries
Fractionation
Fundamental and applied biological sciences. Psychology
fungal proteins
gelling agents
Kluyveromyces fragilis
molecular weight
oil-water interface
polysaccharides
protein content
stabilizers
surface active properties
Surface properties
waste utilization
yeast extract
Yeast proteins
yeast wall protein
yeasts
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Summary:Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2005.06.003