Sifat-sifat fungsional konsentrat protein dari yeast press industri bir=Functional Properties of Protein Concentrate Isolatedfrom Beer Compressed Yeast

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1997
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/23286/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6230
• Institution: Universitas Gadjah Mada

This research was aimed to prepare a protein concentrate from compressed yeast, a by product of beer manufacture, and to characterize its functional properties. Manton Gaulin Homogenizer was used for rupturing yeast cell to ease the extraction. Extraction conditions studied were type of solvent, ratio of compressed yeast and solvent, and optimal pH for protein coagulation. Maximum protein extraction recovery were obtained using 0.1 N NaOH solvent, ratio compressed yeast / solvent of 2.5 %, and pH 4.4 for protein coagulation. The comparison between the original compressed yeast and its protein concentrate functional properties are as follows: water binding capacity were 1.65 gig and 2.78 g/g, oil binding capacity were 0.51 g/500 mg and 1.30 g/500 mg, foam stability were 11 minutes and 44 minutes, viscosity were 0.24 poise and 0.27 poise, gelling capacity were 41.33 x 1/10 mm and 27.66 x 1/10 mm, bulk density were 0.75 g/ ml and 0.31 g/m1 and ribonucleic acid concentration were 8.17 %(db) and 3.65 % (db). Compared to the original compressed yeast, the protein concentrate mostly had better functional properties. Key words: compressed yeast -- protein concentrate -- functional properties