Study on Extraction Techniques of Protein and Polysaccharide from Waste Yeast of White Wine

Abstract

Abstract: The extracted techniques of protein and polysaccharide from white wine waste yeast were studied.The results showed:The best disaggregated effect of yeast suspension by ultrasonic is disposed in 600W,acting 4s,interval 2s,90 times.Then,put 0.6% papain into the yeast suspension which treat with ultrasonic,pH 5.5,55 ℃,reaction 28 h,the protein content of the extraction was 9.84 g/L.The polysaccharide obtained from the residue which extracted protein by NaOH solution.The polysaccharide content of extraction was 58.69%.

Key words: white wine waste yeast, protein, polysaccharide, ultrasonic, papain

QU Hui-Ge, YU Xiao-Fei, ZHANG Yu-Xiang, CHENG Xian-Hao, WANG Xiao-Ling, YANG Jian-Zhi. Study on Extraction Techniques of Protein and Polysaccharide from Waste Yeast of White Wine[J]. FOOD SCIENCE, 2007, 28(9): 315-318.

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Study on Extraction Techniques of Protein and Polysaccharide from Waste Yeast of White Wine

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