Development of technology aimed at the exploitation of yeast derivatives in human and animal foods

• Grant number: 98/04173-5
• Support Opportunities: Research Grants - Research Partnership for Technological Innovation - PITE
• Start date: December 01, 1998
• End date: November 30, 2001
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Valdemiro Carlos Sgarbieri
• Grantee: Valdemiro Carlos Sgarbieri
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Company: Cooperativa de Produtores de Cana-de-Açúcar, Açúcar e Álcool do Estado de São Paulo (COPERSUCAR)
• City: Campinas

Abstract

The objective of this project is to use yeast biomass to obtain modified products and functional ingredients by means of fractionation for the production of derivatives with different chemical, nutritional and functional characteristics. The processing followed two schemes: a) the biomass, after cleaning, mechanical breaking down and centrifugation, yielded a sediment (cell wall I) and a supernatant which, after treatment, resulted in a precipitate (protein concentrate); b) the biomass, after cleaning, was subjected to a process of autolysis, for the production of an autolysate. This autolysate underwent two different treatments: a dehydration in spray drier (total dehydrated autolysate), while another part was subjected to centrifugation, to obtain a precipitate (cell wall II) and another supernatant (extract). The extract could be concentrated, to obtain concentrated extract, or could be dried, to obtain dehydrated extract. The extract, concentrated or dehydrated, is used in the food industry as an ingredient for nutritional or flavor enrichment. The protein concentrate is used to improve meat products, bread making, soups and sauces. The fractions, cellular walls I and II, could be used as a source of soluble fiber and/or thickener/stabilizer in emulsified or jellified foods. (AU)