Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
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Claudia Steckelberg
,
Maria da GraÇa Stupiello Andrietta
Abstract
The purpose of this work was to determine the levels of protein and the amino acid distribution in the cell mass of yeast strains (Saccharomyces sensu stricto) originated from Brazilian bioethanol industries. The protein was analyzed with the Kjeldahl method and the amino acids, by using high-performance liquid chromatography (HPLC). The percentages of the protein found ranged from 39 to 49%. The results show that in spite of some variation in numbers between the different yeast strains, all of them presented an amino acid profile similar to the one in the literature for S. cerevisae. The amino acids that have occurred in the largest amounts were: aspartic, glutamic acids and lysine, and those in the lowest amounts were: cysteine and methionine. Although the characteristics of the feedstock used and the process conditions are determinant of the protein values obtained in dry mass, this work elucidates that the intrinsic properties of the yeast strain influence these values.
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Articles in the same Issue
- Masthead
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- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
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- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
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- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
