Obtainment and characterization of mannoproteins from brewer's yeast cell wall/Obtencao e caracterizacao de manoproteinas da parede celular de leveduras de descarte em cervejaria

• Published in: Acta scientiarum. Biological sciences Vol. 34; no. 1; p. 77
• Main Authors: Costa, Ariane Gaspar, Magnani, Marciane, Castro-Gomez, Raul Jorge Hernan
• Format: Journal Article
• Language: Spanish
• Published: Universidade Estadual de Maringa 01.01.2012
• Subjects: Analysis; Chemical properties; Glucose; Proteins
• ISSN: 1679-9283; 1807-863X
• DOI: 10.4025/actascibiolsci.v34i1.7124

The biomass of yeast after beer production is a raw-material for cell components extraction, including mannoproteins. The present study evaluated the using viability of spent brewer's yeast Saccharomyces sp. for obtainment of extract containing mannoprotein. The extraction was conducted by Box-Behnken [3.sup.3] incomplete design, for the variables temperature (75, 85 and 95[degrees]C), time of extraction (5, 7 and 9h) and concentration of cell wall in suspension (10, 15 and 20%). The residual ethanol of fermentation doesn't have interference in the obtaining of extract containing mannoproteins. The highest rate of extraction was 4.08%, obtained at 95[degrees]C, with 10% cell wall by 7h and with 15% of cell wall during 9h. The experimental validation for obtaining of the maximum predicted resulted in 4.50% of extract, confirming the model predictable capacity.