Food or edible material: processes – compositions – and products – Fermentation processes – Of or with yeast or mold
Patent
1978-01-05
1979-01-16
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Of or with yeast or mold
426 62, 426656, 260112R, A23J 118
Patent
active
041350006
ABSTRACT:
This disclosure relates to a process for producing a yeast protein by treating the yeast medium with zinc at critical points in the process to protect the endogenous nuclease when the pH of the medium is raised during separation of the protein from the cell walls. The endogenous nuclease then is available to reduce the nucleic acid content of the protein during a subsequent incubation step.
The yeast cells are ruptured by homogenization; extracted to remove the protein from the cells; and the cell wall debris separated by centrifugation. The soluble fraction is treated with alkali to enable the endogenous ribonuclease to degrade the nucleic acid. Specifically it has been found that adding zinc to the growing yeast, or to the cells before homogenization, or to the homogenate of cell walls and yeast protein before it is made highly alkaline will permit the endogenous nuclease of the yeast to degrade its own nucleic acid to tolerable levels.
REFERENCES:
patent: 3616249 (1971-10-01), Cavallo et al.
patent: 3887431 (1975-06-01), Robbins et al.
Nord "Advances in Enzymology" Interscience Publishers 1962, pp. 235-243.
Anheuser-Busch Incorporated
Penland R. B.
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