The Reason for the Low Content of Flavor Enhancer (5’-GMP) in the Yeast Extract (I)——The Properties of RNases in Surplus Brewer’s Yeast

Abstract

Abstract: The properties of RNases from Surplus Brewer’s Yeast (SBY) were studied in this paper. The heat stability, optimumtemperature, optimum pH and the pH stability of RNase from SBY were determined in detail. The difference between theproperties of RNases from SBY and RNase from malted barley roots( MBR) showed that the heat stability and the pH stabilityof the RNase from MBR were higher than that of RNases from SBY. So the low content of the flavor enhancer(5’-GMP) in theautolysis yeast extract even with the RNase from MBR was not due to the stability of the RNase from MBR, but due the otherreasons.

Key words: yeast extract, RNase, properties, flavor enhancer

CHEN Jie, WANG Zhang. The Reason for the Low Content of Flavor Enhancer (5’-GMP) in the Yeast Extract (I)——The Properties of RNases in Surplus Brewer’s Yeast[J]. FOOD SCIENCE, 2004, 25(1): 108-111.

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The Reason for the Low Content of Flavor Enhancer (5’-GMP) in the Yeast Extract (I)——The Properties of RNases in Surplus Brewer’s Yeast

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