Rupture and Protein Extraction of Petroleum‐grown Yeast

Cunningham, S. D.; Cater, C. M.; Mattil, K. F.; Vanderzant, C.

doi:10.1111/j.1365-2621.1975.tb00543.x

Cited by 24 publications

(9 citation statements)

References 8 publications

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“…For example, raw yeast protein sources usually have the problem of associated high levels of nucleic acids, which have to be decreased to acceptable levels before human consumption. Traditionally, the easiest way to accomplish this as well as improve protein extraction from the yeast cell is through an alkaline extraction step (Hedenskog and Ebbinghaus, 1972; Hedenskog and Mogren, 1973;Lindblom, 1974; Viikari and Linko, 1977; Vananuvat and Kinsella, 1975a,b; Cunningham et al, 1975;Zee and Simard, 1975; Shetty and Kinsella, 1980;Achor et al, 1981).…”

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confidence: 99%

Lysinoalanine in foods

Maga¹

1984

J. Agric. Food Chem.

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The formation of lysinoalanine has been primarily associated with the alkaline treatment or heat processing of proteins. The chemistry, food occurrences, nutritional significance, and methods available for the analysis of this phenomenon, relative to the literature, are discussed.Lysinoalanine (LAL) [JV'-(DL-2-amino-2-carboxyethyl)-L-lysine] represents a unique amino acid that apparently has been present in our food supply for centuries, especially in products that undergo alkaline processing and/or heating of a protein-containing food. In addition, Gross et al. (1975) report that LAL is a natural constituent of cinnamycin and duramycin, which are two peptides present in certain species of Streptomyces.However, it was not until the mid 1960s that LAL was actually identified (Patchornik and Sokolovsky, 1964b;Bohak, 1964). Since that time numerous studies have been reported in an attempt to more completely understand its formation mechanism(s), ways of minimizing its formation, and levels present in foods and, most importantly, to identify its specific nutritional and potential toxicological significance relative to food processing and preparation. Several reviews have appeared that discuss certain aspects of the above (Sternberg and Kim, 1977;de Groot et al., 1977;Struthers, 1981), but no review has attempted to provide an inclusive overview of the entire subject. Thus, the primary objective of this review is to more extensively discuss the literature to date in an effort to summarize our knowledge of LAL in food and to point out areas that need further investigation or clarification.

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confidence: 99%

Lysinoalanine in foods

Maga¹

1984

J. Agric. Food Chem.

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“…It is known that disruption of the cell wall renders single cell protein more digestible and, therefore, of greater nutritional value (Cunningham et al, 1975). Since it appears logical that disruption of cellular structure would also make the cell protein more subject to chemical reaction, we treated a sample of the Pseudomonas methylotropha so as to disrupt the cell structure and increase protein purity.…”

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confidence: 99%

Available lysine losses during thermal processing of unconventional proteins with glucose

Reineccius

Wolf

Thompson

1978

J. Agric. Food Chem.

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“…Alkaline Hydrolysis: Several methods using alkali at temperatures over 60°C have been proposed for the preparation of yeast protein isolate low in nucleic acid (Cunningham et al, 1975;Vananuvat and Kinsella, 1975a,b (pH 10 to 10.5; temperature 75° to 85°C; time 1-4 hrs), or a low temperature high alkali process (pH 11.5 to 12.5; temperature 55° to 65°C; time 1-2 hrs) to hydrolyze the nucleic acid. The content of nucleic acid in the final dried protein product is usually around 2.0% (Lindblom 1974;Hedenskog and Mogren 1973).…”

Section: Structure Of Yeast Nucleoproteinsmentioning

confidence: 99%

Structure of yeast nucleoproteins: Methods for disruption and recovery of proteins for food applications

Huang

Kinsella

1987

Food Biotechnology

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With developments in recombinant DNA and fermentation technology, microbial sources, especially yeasts, can become significant sources of nutrients and specifically designed functional proteins and supplement conventional proteins.These developments underscore the need for practical methods for isolating functional proteins from yeast cells. In this review, the nature of the forces (hydrogen bonding, electrostatic interactions, hydrophobic and van der Waals interactions) responsible for stabilizing nucleoprotein complexes are described and methods for disrupting these as an approach for isolating proteins are discussed. The need for practical methods to recover functional proteins low in contaminant nucleic acids is emphasized. IMTRODUCTIONMany people in various regions of the world suffer from protein-calorie malnutrition and if the world's population continues to expand the need for developing new sources of food and nutrients will be accentuated. Conventional food production, constrained by the availability of land, weather and energy cannot continue indefinitely to meet the need (Flannery, 1975;Anon, 1980), however new biotechnological developments can provide complementary sources of food and proteins with a range of desirable physical, functional and nutritional properties.In this regard yeast and other microbial biomass can potentially 59

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Rupture and Protein Extraction of Petroleum‐grown Yeast

Cited by 24 publications

References 8 publications

Lysinoalanine in foods

Lysinoalanine in foods

Available lysine losses during thermal processing of unconventional proteins with glucose

Structure of yeast nucleoproteins: Methods for disruption and recovery of proteins for food applications

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