Mannoprotein From Spent Yeast Obtained From Thai Traditional Liquor Distillation: Extraction and Characterization

Abstract

Mannoprotein from spent yeast obtained from Thai traditional liquor distillation was extracted by autoclaving in a neutral citrate buffer for 30 min. The yield of mannoprotein was 0.27 g/g wet cells. The mannoprotein obtained was evaluated for chemical and physical stability to establish its potential use as a natural emulsifier in processed foods. The extracted mannoprotein exhibited emulsion of 60.23% toward palm oil as oil‐in‐water and had a critical emulsifier concentration of 20 g/l. The composition of the mannoprotein was 96% carbohydrate and 4% protein. The emulsion activity of the mannoprotein was similar to those of commercial emulsifiers (lecithin and gum arabic). The emulsion activity of mannoprotein towards palm oil was stable over a broad range of pH (3–12), NaCl concentrations of 0–3% (w/v), CaCl2 and MgCl2 concentrations of 0–0.1% (w/v). Temperature did not affect the emulsion activity of mannoprotein. Mannoprotein from spent yeast could be developed as a source of bioemulsifier for use in the food industry. PRACTICAL APPLICATIONS Mannoprotein from spent yeast obtained from Thai traditional liquor distillation is considered to have an activity similar to the commercial emulsifiers, lecithin and gum arabic. It could be developed as a source of bioemulsifier for use in the food industry. The production of the bioemulsifier would be economically advantageous as the process converts a low‐value waste into a high‐value product.

Optimization of Monascus Pigment Production and its Antibacterial Activity

“…Corn meal has been reported to be good substrate for the pigment production followed by peanut meal, coconut residue, and soybean meal (Pongrawee and Lumyong, 2011). Others reported that local unpolished rice and Fagopyrum spp were also suitable substrates for Monascus purpureus (Dikshit et al, 2012). Maximum red pigment yield by solid state fermentation was observed when the substrates were supplemented with 5% glycerol and Oryza sp.…”

Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain

“…To this aim, Dikit et al performed mannoproteins extraction by autoclaving the yeast biomass deriving from the fermentation of both Thai traditional liquor and sugar palm wine, confirming that, in both cases, mannoproteins showed good emulsifying properties over a broad range of pH and temperature conditions. 4, 5 In 2014, Silva Araùjo et al, 6 following the method proposed by Magnani et al for -glucans extraction from spent brewer's yeast, 7 obtained an heat-extractable glycoprotein fraction that was further purified. The obtained mannoproteins' fraction was used to produce a mayonnaise that was compared with one stabilized with commercial xanthan gum.…”

Current and future strategies for wine yeast lees valorization

“…Moreover, the MPs extracts maintained the emulsifying activity also after heating them at 121°C, indicating that the high temperatures usually adopted in food processing (such as pasteurization or cooking), do not affect the MPs emulsifying activity (Dikit et al, 2012(Dikit et al, , 2010. In 2013, Silva Araújo et al (2014 following the method purposed by Magnani et al (2009) for the extraction of β-G from spent brewer's yeast, obtained a MPs fraction as intermediate product which was used as emulsifier to produce a mayonnaise.…”

“…Depending on the cases, yeast cells are heated for 1-4 hours at the standard temperature of 121°C and then MPs fraction is precipitated from the liquid phase by ethanol addition. Finally, the extract is freeze-or spray-dried (de Melo et al, 2015;Dikit et al, 2012;Silva Araújo et al, 2014;Thammakiti et al, 2004). Unlike the enzymatic extractions, these works followed a protocol which could be consistent with the integrated extraction of both β-G and MPs discussed above (Freimund et al, 2003;Magnani et al, 2009).…”

“…In 1996, Torabizadeh, Shojaosadati, & Tehrani compared the emulsifying performances of MPs and Sodium caseinate, showing that MPs produced more stable emulsions after 1 month at 4°C. Subsequently, Dikit, Maneerat, & H-Kittikun (2012) and Dikit, Maneerat, et al (2010) extracted yeast MPs from a yeast biomass recovered from real industrial productions of Thai traditional liquor and sugar palm wine. In both cases, MPs showed good emulsifying properties over a broad range of pHs (5-8 and 3-12 respectively).…”