Composition and nutritive value of yeast biomass and yeast protein concentrates

Yeast biomass (Saccharomyces sp,) produced in local breweries as a by-product was utilized in this study. Percent proximate composition, amino acid composition, and protein nutritive value were determined for the yeast cell biomass (YC), a sodium perchlorate extracted and isoelectrically precipitate...

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Bibliographic Details
Published inJournal of Nutritional Science and Vitaminology Vol. 43; no. 6; pp. 601 - 612
Main Authors Pacheco, M.T.B. (Universidade Federal de Goias, Goiania (Brasil)), Caballero-Cordoba, G.M, Sgarbieri, V.C
Format Journal Article
LanguageEnglish
Published Tokyo Center for Academic Publications Japan 01.12.1997
Subjects
Amino Acids - analysis
Animals
Biological and medical sciences
Biomass
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONCENTRADOS DE PROTEINA
CONCENTRE DE PROTEINE
Dietary Proteins
Evaluation Studies as Topic
Fundamental and applied biological sciences. Psychology
Fungal Proteins - chemistry
Growth, nutrition, metabolism, transports, enzymes. Molecular biology
LEVADURA
LEVURE
Microbiology
Mycology
Nitrogen - chemistry
NUTRITIVE VALUE
protein concentrate
PROTEIN CONCENTRATES
Rats
Saccharomyces
VALEUR NUTRITIVE
VALOR NUTRITIVO
yeast composition
YEASTS
Yeast
Rat
Nutritive value
Rodentia
Biomass
Fungi
Vertebrata
Mammalia
Nitrogen balance
Casein
Production
Ascomycetes
Saccharomyces cerevisiae
Thallophyta
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Summary:Yeast biomass (Saccharomyces sp,) produced in local breweries as a by-product was utilized in this study. Percent proximate composition, amino acid composition, and protein nutritive value were determined for the yeast cell biomass (YC), a sodium perchlorate extracted and isoelectrically precipitated protein concentrate (P-PC), and a sodium trimetaphosphate treated extract followed by isoelectrical precipitation (TMP-PC). Protein concentrates averaged 75% protein as compared to 48.5% in the yeast biomass. Precipitation of the protein in the presence of either sodium perchlorate or sodium trimetaphosphate was reduced to 71% and 51% of the cell RNA content, respectively. Protein nutritive value was 70% of casein when measured by the protein efficiency ratio (PER), and over 90% of casein when net protein utilization (UPUa) was the criteria of evaluation
Bibliography:1998003381
Q04
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0301-4800
1881-7742
DOI:10.3177/jnsv.43.601