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...
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.
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.
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제안 방법
In this study, we also report the utilization of waste yeast cells from the beer industry in the production of yeast extract, which can be used as a flavoring foodstuff, mainly focusing on downstream processing. The effects of downstream processing on the final product quality of the yeast extract were evaluated, including the flavor en hancing step, Maillard reaction, and debittering step, and a scheme was proposed to cover the entire process.
대상 데이터
Enzyme RP-1 and deamizyme were obtained from Amano Pharmaceuticals (Nagoya, Japan). The synthetic adsorption resins, Diaion™ HP20 (polystyrene divinyl benzene resin) and Amberlite™ XAD7 (aliphatic acrylic polymer resin), were obtained from Mitsubishi Chemical (Tokyo, Japan) and Rohm and Haas (Philadelphia, PA, USA), respectively.
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