Use of polysaccharides to remove lipids from the protein globulin fraction of baker's yeast

The precipitation of lipid-protein complexes from the baker's yeast protein globulin fraction by polysaccharides (gum arabic and arabinogalactan) was investigated. Lipid-protein complexes were precipitated more readily with the polysaccharides under study than with other globulin fractions comp...

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Bibliographic Details
Published inCarbohydrate polymers Vol. 2; no. 3; pp. 163 - 170
Main Authors Bogracheva, T.Ya, Grinberg, V.J., Tolstoguzov, V.B.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 1982
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Summary:The precipitation of lipid-protein complexes from the baker's yeast protein globulin fraction by polysaccharides (gum arabic and arabinogalactan) was investigated. Lipid-protein complexes were precipitated more readily with the polysaccharides under study than with other globulin fractions components. A method for the removal of lipids from the globulin fraction of baker's yeast by precipitation of the lipid-protein complexes with polysaccharides is suggested.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(82)90049-2