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Preparation of succinylated yeast protein composition and solubility

Biotechnology and Bioengineering 20(9): 1329-1344
Preparation of succinylated yeast protein composition and solubility
A method for the succinylation of yeast proteins during their isolation is described. Some factors affecting the extent of succinylation are described, e.g., heating of protein ( C for 5 min) prior to derivatization reduced maximum succinylation of available .epsilon.-amino groups from 88 to 54%. Succinylation of amino groups progressively increased as the concentration of succinic anhydride was increased and there was a concomitant decrease in nucleic acid content of the precipitated protein concentrate from 12.5 to 5.3 for 0 and 88% succinylation, respectively. Succinylation enhanced the solubility of the protein concentrates particularly below pH 7 and it decreased the isoelectric point from pH 4.5 to 4.0.

Accession: 006173984

DOI: 10.1002/bit.260200903

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