BACKGROUND Glycosylated compounds are one of the main fractions of the yeast cell wall. Thanks to their amphiphilic structure, they have been studied as stabilizers in food emulsions over a broad range of pH conditions with encouraging results. Nevertheless, extraction costs still represent an important limit for their application in the food industry. RESULTS In this research, four extraction methods were applied to yeast cells exploiting both physical (heating and sonication) and enzymatic approaches (use of three industrial enzyme preparations, namely Glucanex®, Sur Lies and Elevage). A fifth method involving a pure β‐glucanase enzyme (Zymolyase) was taken as reference. These extraction methods were applied to the oenological strain Saccharomyces cerevisiae EC1118, and their extraction yields and chemical properties (quantitative and qualitative determination of sugars and proteins) were studied. Emulsifying activities were determined at three different pH values (3, 5 and 7). Extractions with Physical, Glucanex and Sur Lies methods were the most successful approaches to obtain relevant amounts of yeast compounds with good emulsifying activities for 2:1 oil‐in‐water emulsions at pH 3 and 7 over 48 h. CONCLUSIONS These results indicate that there is the potential for the extraction approaches here proposed to become viable tools for the recovery of yeast compounds to be used as emulsifiers in foods. This approach can be considered as the starting point to explore the possibility to exploit yeast by‐products from the fermentation processes (e.g. fermentation lees from wine and beer making) as valuable compounds for food applications. © 2019 Society of Chemical Industry
Известия Национальной академии наук Республики Казахстан 2 NAS RK is pleased to announce that News of NAS RK. Series of chemistry and technologies scientific journal has been accepted for indexing in the Emerging Sources Citation Index, a new edition of Web of Science. Content in this index is under consideration by Clarivate Analytics to be accepted in the Science Citation Index Expanded, the Social Sciences Citation Index, and the Arts & Humanities Citation Index. The quality and depth of content Web of Science offers to researchers, authors, publishers, and institutions sets it apart from other research databases. The inclusion of News of NAS RK. Series of chemistry and technologies in the Emerging Sources Citation Index demonstrates our dedication to providing the most relevant and influential content of chemical sciences to our community. Қазақстан Республикасы Ұлттық ғылым академиясы "ҚР ҰҒА Хабарлары. Химия жəне технология сериясы" ғылыми журналының Web of Science-тің жаңаланған нұсқасы Emerging Sources Citation Index-те индекстелуге қабылданғанын хабарлайды. Бұл индекстелу барысында Clarivate Analytics компаниясы журналды одан əрі the Science Citation Index Expanded, the Social Sciences Citation Index жəне the Arts & Humanities Citation Index-ке қабылдау мəселесін қарастыруда. Webof Science зерттеушілер, авторлар, баспашылар мен мекемелерге контент тереңдігі мен сапасын ұсынады. ҚР ҰҒА Хабарлары. Химия жəне технология сериясы Emerging Sources Citation Index-ке енуі біздің қоғамдастық үшін ең өзекті жəне беделді химиялық ғылымдар бойынша контентке адалдығымызды білдіреді. НАН РК сообщает, что научный журнал «Известия НАН РК. Серия химии и технологий» был принят для индексирования в Emerging Sources Citation Index, обновленной версии Web of Science. Содержание в этом индексировании находится в стадии рассмотрения компанией Clarivate Analytics для дальнейшего принятия журнала в the Science Citation Index Expanded, the Social Sciences Citation Index и the Arts & Humanities Citation Index. Web of Science предлагает качество и глубину контента для исследователей, авторов, издателей и учреждений. Включение Известия НАН РК в Emerging Sources Citation Index демонстрирует нашу приверженность к наиболее актуальному и влиятельному контенту по химическим наукам для нашего сообщества.
The fermented mare's milk -Koumiss and camel's milk -Shubat are traditional national dairy products in Kazakh cuisine. Concentrated dairy products in the form of clots have a quantity content of useful chemical compounds. In the presented study it was investigated the desorption isotherms of the koumiss and shubat clots enriched by vegetative additives. It was established, that the interface between weakly and strongly bound moisture can be: for the koumiss clots enriched by juices: of a carrot а w =0,56, u х = 0.69 kg/kg; of a pumpkin а w =0,58, u х = 0,80 kg/kg; of a beet а w =0,59, u х = 0,81 kg/kg; as well as for shubat clot, enriched by juices: of a carrot а w =0,62, u х =0,73 kg/kg; of a pumpkin а w =0,65, u х = 0,67 kg/kg and of a beet а w =0,63, u х =0.66 kg/kg.
This article provides information about the method of obtaining potassium humate obtained from brown coal of the Lenger deposit, and also describes the elemental and mineralogical composition of potassium humate determined with SEM (JSM-6490l V, Jeol). Kinetic data on the decomposition of brown coal with solutions of potassium hydroxide are presented. The area of chemical reactions and the activation energy are determined. The benefits of the obtained potassium humate are that they are environmentally safe and have high bioactivity. They are also characterized by a high content of humic substances that are involved in the structure formation of the soil, accelerate biochemical processes, and increase the physical and chemical characteristics in the soil. Under the influence of humate-containing substances, the function of microflora elements in the soil is activated, and the number of beneficial microorganisms increases.
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