$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

A downstream process was developed for the production of yeast extract from brewer's yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride ($1\%$). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), giucose addition and reaction temperature were found to have significant effects on DB. A synthetic adsorption resin (HP20) was used for the debittering process, which induced a compositional change of the hydrophobic amino acids in the yeast hydrolysate, thereby reducing the bitter taste. The overall dry matter yield and protein yield for the entire process, including the downstream process proposed for the production of brewer's yeast extract were 50 and $50\%$, respectively.

저자의 다른 논문

참고문헌 (30)

  1. Knorr, D., K. J. Shetty, L. F. Hood, and J. E. Kinsella (1979) An enzymatic method for yeast autolysis. J. Food Sci. 44: 1362-1365 
  2. Chae, Y.-R. and K.-G. Ryu (2004) Partial purification and characterization of an extracellular protease from Xenorhabdus nematophilus, a symbiotic bacterium isolated from an entomopathogenic nematode Steinernema glaseri. Biotechnol. Bioprocess Eng. 9: 379-382 
  3. Chung, Y., H. J. Chae, D. C. Kim, N.-S. Oh, M. J. Park, Y. S. Lee, and M.-J. In (1999) Selection of commercial proteolytic enzymes for the production of brewer's yeast extract. Food Eng. Progr. 3: 159-163 
  4. Ames, J. M. (1998) Application of the Maillard reaction in the food industry. Food Chem. 62: 431-439 
  5. Bigelow, C. C. (1967) On the average hydrophobicity of proteins and the relation between it and proteins structure. J. Theor. Biol. 16: 187-211 
  6. Chae, H. J., H. Joo, and M.-J. In (2001) Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technol. 76: 253-258 
  7. Gan, Q., J. A. Howell, R. W. Field, R. England, M. R. Bird, C. L. O'Shaughnessy, and M. T. Kechinie (2001) Beer clarification by microfiltration-product quality control and fractionation of particles and macromolecules. J. Memb. Sci. 194: 185-196 
  8. O'Reilly, S. M. G., D. J. Lummis, J. Scott, and S. W. Molzahn (1987) The application of ceramic filtration for the recovery of beer from tank bottoms and in beer filtration. Proceedings of the 21st EBC Congress. Madrid, Spain 
  9. Manzocco, L. and E. Maltini (1999) Physical changes induced by the Maillard reaction in a glucose-glycine solution. Food Res. Inter. 32: 299-304 
  10. Hodge, J. E. (1953) Dehydrated foods: Chemistry of browning reactions in model systems. J. Agric. Food Chem. 1: 928-943 
  11. Wackerbauer, K. and H. Evers (1993) Kieselguhr-free filtration by means of the filtration and separation system. Brawuwelt Inter. 2: 128-133 
  12. Fillaudeau, L. and H. Carrere (2002) Yeast cells, beer composition and mean pore diameter impacts on fouling and retention during cross-flow filtration of beer with ceramic membranes. J. Memb. Sci. 196: 39-57 
  13. Milnes, B. A. and G. Agmon (1995) Debittering and upgrading citrus juice and by-products using combined technology. pp. 93-114. In: C. A. Sims (ed.). Citrus Processing Short Course. University of Florida, Gainesville, FL, USA 
  14. Urkiaga, A., L. D. L. Fuentes, M. Acilu, and J. Uriarte (2002) Membrane comparison for wine clarification by microfiltration. Desalination 148: 115-120 
  15. York, S. W. and L. O. Ingram (1996) Ethanol production by recombinant Escherichia coli KO11 using crude yeast autolysate as a nutrient supplement. Biotechnol. Lett. 18: 683-688 
  16. Park, Y. G. (2004) Membrane comparison for purification during crossflow electromicrofiltration of fermentation broth. Biotechnol. Bioprocess Eng. 9: 500-505 
  17. Chae, H. J., M.-J. In, and M.-H. Kim (1998) Process development for the enzymatic hydrolysis of food protein: Effect of pre-treatment and post-treatments on degree of hydrolysis and other product characteristics. Biotechnol. Bioprocess Eng. 3: 35-39 
  18. Lee, H. S. and J. G. Kim (2003) Effects of debittering on red grapefruit juice concentrate. Food Chem. 82: 177-180 
  19. Lim, U.-K. (1997) Effects of addition of culture broth of Streptomyces faecalis MSF for the preparation of yeast extracts containing savory compound related to RNA. Kor. J. Appl. Microbiol. Biotechnol. 25: 512-519 
  20. Ge, S. J. and L. X. Zhang (1996) The immobilized porcine pancreatic exoproteases and its application in casein hydrolysates debittering. Appl. Biochem. Biotechnol. 59: 159-165 
  21. Chae, H. J., M.-J. In, and M.-H. Kim (1998) Process development for the enzymatic hydrolysis of food protein: Effect of pre-treatment and post-treatments on degree of hydrolysis and other product characteristics. Biotechnol. Bioprocess Eng. 3: 35-39 
  22. Gan, Q. (2001) Beer clarification by cross-flow microfiltration- effect of surface hydrodynamics and reversed membrane morphology. Chem. Eng. Process. 40: 413-419 
  23. Ames, J. M. (1990) Control of the Maillard reaction in food systems. Trends Food Sci. Technol. 1: 150-154 
  24. Chae, H. J., M.-J. In, and M.-H. Kim (1997) Optimization of enzyme treatment for the enzymatic production of hydrolyzed vegetable protein. Kor. J. Food Sci. Technol. 29: 1125-1130 
  25. Howell, N. K. (1996) Chemical and enzymatic modifications. pp.262-263. In: S. Nakai and H. W. Modler (eds.). Food Proteins: Properties and Characterization. VCH Publishers Inc., NY, USA 
  26. Chae, H. J., M.-J. In, and M.-H. Kim (1997) Characteristic properties of enzymatically hydrolysates for the use in protein supplements. Agric. Chem. Biotechnol. 40: 404-408 
  27. Kim, D. C., H. J. Chae, N.-S. Oh, and M.-J. In (2001) Effect of cell lytic enzyme on the production of yeast extract. J. Kor. Soc. Agric. Chem. Biotechnol. 44: 273-275 
  28. Wethern, M. (1991) Citrus debittering with ultrafiltration/ adsorption combined technology. ASME Citrus Eng. Conf. 37: 48-66 
  29. Rayan, E. and O. P. Ward (1988) The application of lytic enzymes from Basidomycete aphyllpphoroies in production of yeast extract. Process Biochem. 23: 12-16 
  30. Godel, H., P. Seltz, and M. Verhoef (1992) Automated amino acid analysis using combined OPA and FMOC-Cl precolumn derivatization. LC GC Inter. 5: 44-49 

이 논문을 인용한 문헌 (1)

  1. 2007. "" Biotechnology and bioprocess engineering, 12(6): 690~695 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일