Composition and nutritive value of yeast biomass and yeast protein concentrates

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 precipitate...

Full description

Saved in:
Bibliographic Details
Published in:Journal of Nutritional Science and Vitaminology 1997, Vol.43(6), pp.601-612
Main Authors: Pacheco, M.T.B. (Universidade Federal de Goias, Goiania (Brasil)), Caballero-Cordoba, G.M, Sgarbieri, V.C
Format: Article
Language:English
Subjects:
Amino Acids - analysis
Animals
Biological and medical sciences
Biomass
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONCENTRADOS DE PROTEINA
CONCENTRE DE PROTEINE
Dietary Proteins
Evaluation Studies as Topic
Fundamental and applied biological sciences. Psychology
Fungal Proteins - chemistry
Growth, nutrition, metabolism, transports, enzymes. Molecular biology
LEVADURA
LEVURE
Microbiology
Mycology
Nitrogen - chemistry
NUTRITIVE VALUE
protein concentrate
PROTEIN CONCENTRATES
Rats
Saccharomyces
VALEUR NUTRITIVE
VALOR NUTRITIVO
yeast composition
YEASTS
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 (UPUa) was the criteria of evaluation
ISSN:0301-4800
1881-7742
DOI:10.3177/jnsv.43.601