Effect of temperature on the cell disruption process of yeast extract obtained for food use
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Abstract
The extract derived from Saccharomyces cerevisiae yeast cells is a nutritional product extensively utilized in the food industry. This method employs high-temperature autolysis of yeast cells to produce safe and enhanced flavor food products. The yeast cells were activated at 50°C for 120 minutes and subsequently autoclaved at varying temperatures and durations. The cell lysate was rapidly cooled to room temperature and centrifuged to obtain the supernatant. The yeast extract was then spray-dried to produce a powdered product with a moisture content of 6.7%. The resulting yeast extract powder exhibited a protein content of 52.1%, a protein recovery efficiency of 71.28%, and an amino acid content of 3.7% when yeast cells were lysed at 115°C for 10 minutes. Sensory evaluation results indicated that when yeast extract powder was added to cabbage vegetable broth at a concentration of 0.3-0.6%, it achieved an average sensory score of 8.36-8.55 (on a 9-point scale) and was classified in the most favored group, with no statistically significant difference compared to chicken broth (p> 0.05).
Tóm tắt
Chiết xuất thu nhận từ tế bào nấm men Saccharomyces cerevisiae là sản phẩm dinh dưỡng được dùng rộng rãi trong công nghiệp thực phẩm. Phương pháp sử dụng quá trình phá vỡ tế bào nấm men bằng nhiệt độ cao tạo ra sản phẩm an toàn và làm tăng hương vị của các sản phẩm thực phẩm. Tế bào nấm men được hoạt hóa ở 50oC trong 120 phút, sau đó hấp ở nhiệt độ và thời gian nghiên cứu khác nhau. Dịch tế bào được làm lạnh nhanh về nhiệt độ phòng và ly tâm thu dịch nổi. Dịch chiết xuất nấm men được sấy phun thu sản phẩm dạng bột có độ ẩm 6,7%. Bột chiết xuất nấm men thu được có hàm lượng protein là 52,1%, hiệu suất thu hồi protein là 71,28% và hàm lượng amino acid là 3,7% khi tế bào nấm men bị phá vỡ ở điều kiện 115oC trong 10 phút. Kết quả đánh giá cảm quan thị hiếu khi bổ sung bột chiết xuất nấm men vào nước luộc rau bắp cải với tỷ lệ 0,3-0,6% cho điểm cảm quan trung bình về mùi vị thuộc nhóm được yêu thích nhất là 8,36-8,55 (theo thang điểm 9) và không có khác biệt thống kê có ý nghĩa so với nước hầm gà (p> 0,05).
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