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YEAST EXTRACTS FOR THE PRESENT AND FUTURE Tilak Nagodawithana. Ph.D

YEAST EXTRACTS FOR THE PRESENT AND FUTURE Tilak Nagodawithana. Ph.D. ADVANTAGES FOR USING YEAST EXTRACTS. To provide or modify flavor To provide flavor enhancement To create new process flavors To reduce Sodium usage As alternative to MSG Cost reduction

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YEAST EXTRACTS FOR THE PRESENT AND FUTURE Tilak Nagodawithana. Ph.D

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  1. YEAST EXTRACTS FOR THE PRESENT AND FUTURE Tilak Nagodawithana. Ph.D

  2. ADVANTAGES FOR USING YEAST EXTRACTS • To provide or modify flavor • To provide flavor enhancement • To create new process flavors • To reduce Sodium usage • As alternative to MSG • Cost reduction • For friendly ingredient statement • For use in fermentation media

  3. DIFFERENT YEAST SOURCES FOR EXTRACT PRODUCTION • Saccharomyces cerevisiae - Baker’s Yeast - Brewer’s Yeast - Distiller’s Yeast • Candida utilis (Torula Yeast) • Kluyveromyces marxianus (fragilis) • Saccharomyces lactis

  4. APPROXIMATE ANALYSIS OF YEAST % Protein 51.0 Total Carbohydrates 24.7 Nucleic Acid 7.0 Fat (Ether extractable) 1.2 Total Lipids 6.8 Moisture 5.0 Ash 7.5

  5. KEY STEPS IN AUTOLYSIS YEAST AUTOLYSIS CENTRIFUGATION CELL WALL EXTRACTS

  6. TYPICAL EXTRACT PROCESSING PROCEDURE • Adjust yeast slurry to 12 - 14% solids • Adjust pH to around 5 • Raise the temperature to 50ºC • Run for 24 - 36 hours • Centrifuge - discard underflow (cell wall*) • Filter the supernatant • concentrate the clear supernatant • Dry • Package * Cell wall may be used to produce value-added products

  7. WHAT TAKES PLACE DURING AUTOLYSIS DEFINITION OF AUTOLYSIS: SELF DIGESTION DUE TO ITS OWN ENZYMES - Proteins degraded by enzymes namely proteases - Glycogen and Trehalose are degraded by carbohydrases - Nucleic acid is degraded by nucleases - Fat is degraded by lipases - Glucan is degraded by glucanases

  8. YEAST AUTOLYSIS

  9. START OF AUTOLYSIS

  10. CELL WALL RUPTURE DURING AUTOLYSIS

  11. STATE AT END OF AUTOLYSIS

  12. ENZYMATIC HYDROLYSIS

  13. ENZYMATIC HYDROLYSIS PAPAIN PAPAIN

  14. ACID HYDROLYSIS

  15. NUTRALIZE WITH BASE AFTER ACID HYDROLYSIS

  16. EMPTY YEAST CELL AFTER CENTRIFUGATION CELL WALL EXTRACT

  17. MAJOR PRODUCTS OF AUTOLYSIS/HYDROLYSIS YEAST AUTOLYSIS OR HYDROLYSIS CENTRIFUGATION CELL WALL EXTRACTS

  18. CURRENT/FUTURE TRENDS • Develop extracts with high 5’-levels (Natural) • Produce 5’- extracts from Brewer’s • Develop low-sodium flavor extracts • Develop high glutamate extracts (Natural) • Develop extracts with characteristic flavors -Reaction flavors -Additives • Cut processing cost • Develop extracts for fermentation media

  19. FLAVOR ENHANCERS • MONOSODIUM GLUTAMATE (MSG) • DISODIUM 5’-INOSINATE (5’-IMP) • DISODIUM 5’-GUANYLATE (5’-GMP)

  20. THRESHOLD VALUES: GMS/100ML(EFFECT OF SYNERGY) Threshold values: gms/100mls _________________________ 50 : 50 5’-IMP 5’-GMP MSG 5’-GMP:5’-IMP __________________________________________________ Distilled water 0.0063 0.025 0.0125 0.03 0.8 %. MSG 0.00001 0.0001 0.0003* - * with 0.1% MSG

  21. METHODS OF 5’-NUCLEOTIDE PRODUCTION (1) Direct fermentation of sugars into 5’-GMP and 5’-IMP (2) Direct fermentation of sugars into nucleosides with subsequent phosphorylation into corresponding nucleotides. (3) Degradation of RNA using phosphodiesterase enzyme. Subsequent conversion of 5’-AMP to 5’-IMP using adenylic deaminase enzyme. (4) Any combination of above three procedures

  22. CRITICAL STEPS IN 5’-NUCLEOTIDES PRODUCTION Yeast Heat to 95ºC To release RNA Papain Treatment to increase yield Centrifugation RP-1 Treatment 5’- GMP + 5’- AMP Deamizyme Treatment 5’-AMP to 5’-IMP Filtration Pasteurization ConcentrationDrying

  23. PROCESS FLAVORINGS OR REACTION FLAVORS

  24. MAILLARD REACTION - UP-STREAM • REDUCING SUGAR + AMINO ACID N-GLYCOSYLAMINE OR N-FRUCTOSYLAMINE AMADORI OR HEYNS REARRANGEMENT AMINO ACIDS FLAVOR STRECKER AMADORI OR COLOR DEGRADATION HEYNS COMPOUNDS (DICARBONYLS)

  25. SOME EXAMPLES OF PROCESSED FLAVOR DEVELOPMENT • XYLOSE + CYSTEINE + PROLINE + IMP + ASCORBIC ACID BEEF FLAVOR 121°C, pH 6, 1.5hrs • GLUTAMIC ACID +CYSTEINE +ALANINE +IMP + GLYCINE + VEG. OIL CHICKEN FLAVOR 100°C, pH 6, 4hrs • GLUCOSE + GLUTAMIC ACID + CYSTEINE + ALANINE + GLYCINE + THIMINE +IMP + VEG. OIL PORK FLAVOR 100°C, pH 6, 4hrs

  26. SUMMARY WE COVERED: - DIFFERENT YEASTS USED IN PRODUCTION OF EXTRACTS - TECHNIQUES APPLIED FOR AUTOLYSIS & HYDROLYSIS - DOWN-STREAM PROCESSING - PRODUCTION OF FLAVOR ENHANCERS - SYNERGESTIC EFFECT OF FLAVOR ENHANCERS - PROCESS FLAVORINGS - CURRENT AND FUTURE TRENDS

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