Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition

被引:19
作者
Sirisena, Sameera [1 ]
Chan, Sitha [1 ]
Roberts, Nic [2 ]
Dal Maso, Sandra [2 ]
Gras, Sally L. [1 ,3 ]
Martin, Gregory J. O. [1 ]
机构
[1] Univ Melbourne, Dept Chem Engn, Parkville, Vic 3010, Australia
[2] Bega Cheese Pty Ltd, 1 Vegemite Way, Portt Melbourne, Vic 3207, Australia
[3] Univ Melbourne, Mol Sci & Biotechnol Inst Bio21, Parkville, Vic 3010, Australia
基金
澳大利亚研究理事会;
关键词
Yeast hydrolysate; Yeast production; Autolysis; Proteases; Taste; Nutrition; DIFFERENT ENZYMATIC TREATMENTS; SACCHAROMYCES-CEREVISIAE; PROTEOME ANALYSIS; EXTRACT; ABSORPTION; RATES;
D O I
10.1016/j.foodchem.2023.137906
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study investigated the effects of aerobic and anaerobic growth and proteolytic enzymes on the amino acid content of yeast hydrolysates in relation to taste and nutrition. Saccharomyces cerevisiae ATCC5574 was grown under fed-batch aerobic or batch anaerobic conditions. Intracellular glutamic acid (Glu) concentrations were 18-fold higher in aerobic yeast. Hydrolysis with papain and alkaline protease released more amino acids (AA) than simple autolysis or hydrolysis with bromelain, most significantly when applied to aerobic yeast (similar to 2-fold increase). Autolysates and bromelain hydrolysates from aerobic yeast had low levels of bitter and essential AAs, with high levels of umami Glu. Papain and alkaline protease hydrolysates of aerobic yeast had high levels of umami, bitter and essential AAs. Autolysates/hydrolysates from anaerobic yeast had moderate, high, and low levels of bitter, essential and umami AAs. Selection of both yeast growth conditions and hydrolysis enzyme can manipulate the free AA profile and yield of hydrolysates.
引用
收藏
页数:12
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