エタノール水溶液により抽出した酵母懸濁液の膜分離特性

概要

論文の詳細を見る
Raw baker's yeast or dried or heated baker's yeast was suspended in ethanol-water solutions of various ethanol concentrations to extract trehalose. The yeast cells in the suspension were removed by microporous membrane filters of various pore sizes. When the ethanol concentration of the suspension was 30 wt% or more, the filtration rate increased as the ethanol concentration increased. In particular, when dried yeast cells were suspended in an ethanol-water solution in which the ethanol concentration was 70 wt% or more, the filtration rate of the suspension was 2 to 3 times that of the suspensions of raw or heated yeast cells. The increase in the filtration rate at high ethanol concentration was caused by less of the protein in the suspension being extracted, there being a smaller amount of substances with high molecular weights, and the formation of large flocs of yeast cells. Floc formation was great when the ethanol concentration was 50 wt% or more.
社団法人日本農芸化学会の論文
1994-05-01