Analytical Properties for Insoluble Fraction of Yeast Extract by Autolysis

자기소화법에 의한 효모 Extract중 불용성 물질의 분석화학적 특성

  • 김재웅 (유한전문대학) ;
  • 김동희 (유한전문대학, 국립공업기술원, 국립공업기술원)
  • Published : 1995.12.01


Because yeast is rich in vitamins, nucleotides and essential amino acids, it has been used as a nutrient and dietary supplements. Particularly yeast extract functions as a seasoning, flavor enhancer in meats. In this study, naturally occurring insoluble components during yeast extract process by autolysis were microanalyses by using SEM, XRD, HPLC, GC, FT-lR and DSC. On the basis of useful datas, authors have characterized the analytical points for the purpose of improving products in the preparation of yeast extract.