• Title, Summary, Keyword: antolysis

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Analytical Properties for Insoluble Fraction of Yeast Extract by Autolysis (자기소화법에 의한 효모 Extract중 불용성 물질의 분석화학적 특성)

  • 김재웅;김동희
    • The Korean Journal of Food And Nutrition
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    • v.8 no.4
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    • pp.280-288
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    • 1995
  • 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.

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