Comparative studies on protein isolates from different yeasts prepared by isoelectric precipitation and ultrafiltration

Schwenke, K. D.; Semionov, Alexandre; Raab, B.; Sergejev, V. A.; Besrukov, M. G.

doi:10.1002/food.19800240910

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…The most common approach of fractionation is the precipitation of proteins, followed by solubilization of the precipitate. The drawback of this technique is that only similar protein fractions are obtained while protein divergence is lost (Schwenke et al., 1980).…”

Section: Processing Isolation and Characterization Of Yeast Protein C...mentioning

confidence: 99%

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

Timira,

Chen,

Zhou

et al. 2024

Comp Rev Food Sci Food Safe

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A growing demand for sustainable, alternative protein sources that are nutrient‐dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant‐based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non‐mechanical methods. The application of nanoparticles is one example of the fast‐evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal‐derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast‐derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.

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Section: Processing Isolation and Characterization Of Yeast Protein C...mentioning

confidence: 99%

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

Timira,

Chen,

Zhou

et al. 2024

Comp Rev Food Sci Food Safe

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show abstract

“…An improved purification of the globulin based on a combination of gel and ionexchange chromatography was performed in our laboratory (Schwenke er al., 1 9 7 8~; Schwenke & Raab, 1980). The isolated protein shows a single peak at isoelectric focussing.…”

mentioning

confidence: 99%

Hydrodynamic and Quasi‐elastic Light Scattering Studies on the 12s Globulin From Rapeseed*

Schwenke

Schultz

Linow

et al. 1980

International Journal of Peptide and Protein Research

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The 12s globulin, one of the major storage proteins of rapeseeds, has the following physico-chemical constants, as determined by ultracentrifugation, quasi-elastic light scattering measurements and gel chromatography: sedimentation coefficient s:scattering) D&,, = 3.8 X 1 0-7 cm2 s-l; Stokes radius (by quasi-elastic light scattering) R, = 5.7nm and (by gel chromatography) R, = 5.5 nm; partial specific volume (calculated from the amino acid composition) V = 0.729 mlg-'; molecular weight M,,D = 300,000 daltons, Ms,Rs = 294,000 daltons ( R , from the gel chromatography); frictional ratio f J f o = 1.28.

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Vergleichscharakteristik von Isolaten der Gesamteweiße der Hefe in Abhängigkeit von den Bedingungen ihrer Abscheidung

Сергеев¹,

Soloˇsenko²,

Безруков³

et al. 1984

Acta Biotechnologica

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SiinimsryInvestigations are made about the possibilities of extraction of components included in the biomass of the yeast Succhromyces cerevisiue after cell desintegration in dependence of the pH of the medium. Furthermore is shown the racemization of some amino acids during alcaline treatment of the desintegrated material during the isolation of the protein.Die Biomasse der Mikroorganismen, insbesondere der Hefe, ist unzweifelhaft eine der aussichtsreichsten untraditionellen EiweiBquellen fiir die nienschliche Ernahrung. Es gibt drei Grundauffassungen von der Verwendung der Biomasse der Mikroorganismen die Verwendung von ganzen Zellen ; die partielle Veredlung der Biomase durch Zerstorung der Zellhiillen und Ver-die Gewinnung hochgereinigter Isolate mit mindestens 80% EiweiB.

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Comparative studies on protein isolates from different yeasts prepared by isoelectric precipitation and ultrafiltration

Cited by 4 publications

References 13 publications

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry

Hydrodynamic and Quasi‐elastic Light Scattering Studies on the 12s Globulin From Rapeseed*

Vergleichscharakteristik von Isolaten der Gesamteweiße der Hefe in Abhängigkeit von den Bedingungen ihrer Abscheidung

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