酵母タンパク質の漂白と漂白製品の動的粘弾性 : Inpact-Cell-Millの利用に関する研究(第4報)

概要

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Some bleached preparations of yeast protein were prepared from cells of commercial baker's yeast and of Candida yeast grown on hydrocarbon by using on Imapct-Cell-Mill and bleaching agents, and the dynamic viscoelasticities of the bleached protein were determined to elucidate the effect of bleaching on the viscoelasticity. As the result of these experiments work, the following conclusions could be drawn : 1) By observing the degree of coloring of the obtained protein with thre methods of drying, it was seen that the solvent drying preparation was the best one, giving lightest color, the second best was the spray drying preparation, and the last was the lyophilized preparation.2) For bleaching the protein, hydrogen peroxide was the most effective, and the next was sodium chlorite, of the agents tested.3) The viscoelasticity of the protein was not influenced by treatment with 1% hydrogen peroxide and 0.2% sodium chlorite. The tanδ of bleached protein in this case was in the range of 0.5 to 1.5.4) The elasticity of the protein was improved not only by the bleaching effect but was also due to the defatting of the protein by the acetone solvent.
社団法人日本生物工学会の論文
1973-09-25