The DOI matches its Crossref record.
Chemical methods for the reduction of the purine content of baker’s yeast, a form of single-cell protein
Abstract
Chemical procedures, suggested by methods formerly used to prepare yeast RNA, or in the analysis of nucleic acids, were applied to the preparation of nucleic acid‐reduced baker's yeast. Water at 80–100°C extracted nucleotides but no nucleic acid from the cell, with a loss of 20% total solids and 16% total nitrogen. Water at 120°C removed part of the nucleic acid, and nearly all was extracted by 5% NaCl solution at 120°C. At room temperature, 0.5 N‐HC1 removed RNA from a suspension of heatkilled yeast. NaOH at a pH of about 12.5 extracted RNA from suspensions of fresh or of heat‐killed yeast. In both cases the cells lost 25–35% solids and a similar proportion of crude protein (Kjeldahl N). The RNA‐reduced yeast preparations may require further treatment, such as extraction with organic solvents, to improve appearance or palatability.
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In the citing paper
“Some chemical methods for reducing the purine content of yeast cells includes undergoing alkaline hydrolysis or heat treatment in the presence of NaCl, as seen in Table 4 [85].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [85]
In the citing paper
“A reduction of up to 53.1% of purines has been observed as a result of this method.”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [85]
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No references could be resolved yet.
Research works printed but not linked: 11
- 10.1002/jsfa.2740261108 · DOI
- Gounelle de Pontanel H., 1972, Proteins from Hydrocarbons, 226
- McCormick R. D., 1973, Fd Prod. Dev., 7, 17
- 10.1111/j.1399-3054.1973.tb04814.x · DOI
- 10.1351/pac197229010381 · DOI
- 10.1016/S0021-9258(19)52295-5 · DOI
- 10.1042/bj0110319 · DOI
- Sakaguchi K., 1971, Biochemical and Industrial Aspects of Fermentation, 51
- Kuninaka A., 1964, Fd Technol., 18, 287
- 10.1021/jf60001a016 · DOI
- 10.1002/bit.260161106 · DOI
Cited by
Sorted by citations
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“Some chemical methods for reducing the purine content of yeast cells includes undergoing alkaline hydrolysis or heat treatment in the presence of NaCl, as seen in Table 4 [85].”
Method
Metadata
- Authors
- Trevelyan, W. E.
- Corresponding author
- Trevelyan, William E.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1976-03
- Volume
- 27
- Issue
- 3
- Pages
- 225-230
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2168294311
- Cited by
- 21
- References
- 0
- Citations by year
- 2023: 1 · 2020: 2 · 2017: 1
- FWCI
- 7.19
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Saccharomyces cerevisiae, microbial protein, RNA extraction, nucleic acid removal, heat removal, acid extraction, alkaline extraction, yeast proteins
- MeSH terms
- Adenine, Dietary Proteins, Food, Guanine, Hot Temperature, Hydrogen-Ion Concentration, Osmolar Concentration, Purines, RNA, Saccharomyces cerevisiae
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