Impact-Cell-Millによる単細胞タンパクの抽出について : (第5報)分離パン酵母タンパクの粘弾性

概要

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Viscoelastic behavior of Baker's yeast protein which was produced by the Impact-Cell-Mill was studied by means of a Weissenberg Rheogoniometer; the results are summarized as follows : 1) Viscoelastic behavior of the yeast protein may be regarded as belonging to the Maxwell Model system in a limited range as in the case of soybean protein.2) The effect of elasticity on the gel texture of the yeast protein was smaller than that of soybean protein, but the dynamic loss was larger.3) The effect of temperature on the viscoelastic behavior of the yeast protein was more remarkable than on the soybean protein; the change of dynamic elasticity was especially notable.4) The molecule of the yeast protein was smaller than that of soybean protein, so that it would not be appropriate for spinning and for use as a material for artificial meat.5) For these reasons, it would be suitable for use where its easy spreading characteristics would be of advantage. But, since the authors suppose this yeast protein which was made by Impact-Cell-Mill was destroyed by the action of yast protease during the processing time, further studies are being carried out.
社団法人日本生物工学会の論文
1972-05-25