MANNOPROTEIN FROM SPENT YEAST OBTAINED FROM THAI TRADITIONAL LIQUOR DISTILLATION: EXTRACTION AND CHARACTERIZATION (pages 166–177)

摘要

Mannoprotein from spent yeast obtained from Thai traditional liquorndistillation was extracted by autoclaving in a neutral citrate buffer forn30 min. The yield of mannoprotein was 0.27 g/g wet cells. The mannoproteinnobtained was evaluated for chemical and physical stability to establish itsnpotential use as a natural emulsifier in processed foods. The extracted mannoproteinnexhibited emulsion of 60.23% toward palm oil as oil-in-waternand had a critical emulsifier concentration of 20 g/l. The composition of thenmannoprotein was 96% carbohydrate and 4% protein. The emulsion activitynof the mannoprotein was similar to those of commercial emulsifiers (lecithinnand gum arabic). The emulsion activity of mannoprotein towards palm oilnwas stable over a broad range of pH (3–12), NaCl concentrations of 0–3%n(w/v), CaCl2 and MgCl2 concentrations of 0–0.1% (w/v). Temperature didnnot affect the emulsion activity of mannoprotein. Mannoprotein from spentnyeast could be developed as a source of bioemulsifier for use in the foodnindustry.