METHOD FOR PRODUCING YEAST PROTEIN AND METHOD FOR IMPROVING THE SAME

• Main Authors: KATSUMATA TADAYOSHI, TERAUCHI MIYU, HIGASHIGUCHI MASATO, KOBAYASHI ERINA
• Format: Patent
• Language: English; Japanese
• Published: 20.02.2020
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

To provide a method for producing yeast protein capable of improving solubility and dispersibility of yeast and yeast residue-derived protein by a simple method to obtain protein capable of being blended with seasonings, nutritious materials, cosmetics, medicines and the like.SOLUTION: A method for producing yeast protein is capable of improving solubility and dispersibility of yeast residue-derived protein in water by adding yeast residue-derived protein to an ethanol aqueous solution of 0.2 wt.% or more and mixing them.SELECTED DRAWING: None 【課題】本願は、酵母や酵母残渣由来タンパク質の溶解性、分散性などを簡便な方法で改善し、調味料、栄養素材、化粧品、又は医薬品等に配合可能なタンパク質を得ることを課題とする。【解決手段】 本願発明者らは、０．２重量％以上のエタノール水溶液に、酵母由来タンパク質を添加、混合することで、酵母由来タンパク質の水への分散性、溶解性が改善することを見出した。【選択図】なし