BACKGROUND: Glycosylated compounds are one of the main fractions of the yeast cell wall. Thanks to their amphiphilicstructure, they have been studied as stabilizers in food emulsions over a broad range of pH conditions with encouraging results.Nevertheless, extraction costs still represent an important limit for their application in the food industry.RESULTS: In this research, four extraction methods were applied to yeast cells exploiting both physical (heating and sonication)and enzymatic approaches (use of three industrial enzyme preparations, namely Glucanex®, Sur Lies and Elevage). A fifthmethod involving a pure-glucanase enzyme (Zymolyase) was taken as reference. These extraction methods were applied tothe oenological strainSaccharomyces cerevisiaeEC1118, and their extraction yields and chemical properties (quantitative andqualitative determination of sugars and proteins) were studied. Emulsifying activities were determined at three different pHvalues (3, 5 and 7). Extractions with Physical, Glucanex and Sur Lies methods were the most successful approaches to obtainrelevant amounts of yeast compounds with good emulsifying activities for 2:1 oil-in-water emulsions at pH 3 and 7 over 48 h.CONCLUSIONS: These results indicate that there is the potential for the extraction approaches here proposed to become viabletools for the recovery of yeast compounds to be used as emulsifiers in foods. This approach can be considered as the startingpoint to explore the possibility to exploit yeast by-products from the fermentation processes (e.g. fermentation lees from wineand beer making) as valuable compounds for food applications.© 2019 Society of Chemical Industry
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain
De Iseppi A.;Curioni A.;Marangon M.
;Vincenzi S.;Lomolino G.
2019
Abstract
BACKGROUND: Glycosylated compounds are one of the main fractions of the yeast cell wall. Thanks to their amphiphilicstructure, they have been studied as stabilizers in food emulsions over a broad range of pH conditions with encouraging results.Nevertheless, extraction costs still represent an important limit for their application in the food industry.RESULTS: In this research, four extraction methods were applied to yeast cells exploiting both physical (heating and sonication)and enzymatic approaches (use of three industrial enzyme preparations, namely Glucanex®, Sur Lies and Elevage). A fifthmethod involving a pure-glucanase enzyme (Zymolyase) was taken as reference. These extraction methods were applied tothe oenological strainSaccharomyces cerevisiaeEC1118, and their extraction yields and chemical properties (quantitative andqualitative determination of sugars and proteins) were studied. Emulsifying activities were determined at three different pHvalues (3, 5 and 7). Extractions with Physical, Glucanex and Sur Lies methods were the most successful approaches to obtainrelevant amounts of yeast compounds with good emulsifying activities for 2:1 oil-in-water emulsions at pH 3 and 7 over 48 h.CONCLUSIONS: These results indicate that there is the potential for the extraction approaches here proposed to become viabletools for the recovery of yeast compounds to be used as emulsifiers in foods. This approach can be considered as the startingpoint to explore the possibility to exploit yeast by-products from the fermentation processes (e.g. fermentation lees from wineand beer making) as valuable compounds for food applications.© 2019 Society of Chemical IndustryPubblicazioni consigliate
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