The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 8 Issue 4
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- Pages.280-288
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- 1995
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Analytical Properties for Insoluble Fraction of Yeast Extract by Autolysis
자기소화법에 의한 효모 Extract중 불용성 물질의 분석화학적 특성
Abstract
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.