The main objective of the present study was to compare the composition and functional and nutritional properties of whole yeast cells (WY) from an ethanol distillery with those of a phosphorylated protein concentrate (PPC) prepared from the same cells. Comparisons were also made of PPC with texturized soy protein (TSP) and soy protein isolate (SPI), both acquired in the local market. Yeast (Saccharomyces cerevisiae) is a rich source of protein, soluble fiber, and some minerals. Saturated fatty acids predominated over monounsaturated and polyunsaturated in both WY and PPC. The functional properties of PPC were similar to those of SPI and TSP. Both soy products and PPC replaced 20 or 40% chuck roll protein without affecting the emulsion properties of the meat products. Amino acid scoring was high for both WY and PPC; digestibility was higher (90%) for PPC and lower (68%) for WY. The protein nutritive value of PPC did not differ from that of casein and was significantly higher than that for WY.

Este trabalho teve por objetivo promover a autólise e o fracionamento da levedura (Saccharomyces sp.) para produção de autolisado e extrato, bem como para produção de concentrado protéico fosforilado, a partir da levedura residual das destilarias de álcool etílico. Foram estudados a composição centesimal, o perfil de aminoácidos essenciais e o valor protéico dos três derivados comparativamente à levedura íntegra não processada. Proteína e carboidrato (fibra alimentar) foram os principais componentes da levedura íntegra e do autolisado. No extrato e no concentrado protéico predominaram proteína e minerais (cinzas). O autolisado e a levedura íntegra apresentaram os melhores índices de aminoácidos essenciais, seguidos pelo concentrado protéico e pelo extrato. A digestibilidade da proteína variou de 68% para a levedura íntegra a 91% para o extrato. Os índices de quociente de utilização líquida da proteína variaram de 2,1 para a levedura íntegra a 4,3 para a caseína (referência). Não houve diferença estatística no quociente de utilização líquida da proteína entre o autolisado (4,1), o extrato (3,9) e o concentrado protéico (4,2). O concentrado protéico promoveu o maior crescimento no período (21 dias), seguido do extrato e o autolisado. As células íntegras apresentaram a menor capacidade para promover crescimento em rato.

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100g to 750 mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view.

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