A PROCESS FOR THE COMPLETE FRACTIONATION OF BAKERS-YEAST

A process for the preparation of yeast-derived food additives was deve loped. The four products obtained, yeast protein concentrate (YPC), ce ll-wall protein (CWP), semi-pure glucomannan (SPG) and yeast extract, compared well with similar products, present in the current market, wi th respect to functional properties. YPC and CWP exhibited improved wa ter-holding and oil-binding properties over those of soy-protein isola te (SPI). The emulsifying capacity was very close to that observed in commercial samples. A one-step alkaline extraction enhanced the functi onal properties of primary yeast glycan to match traditional food hydr ocolloid sources. SPG showed oil-binding properties significantly grea ter than commercial glucomannan.