The capability of hydrolysis and fermentation of wort and molasses sugars by enzymatic extracts of selected strains of Saccharomyces carlsbergensis yeasts, was investigated. In the extracts from the cell walls, the presence of β-fructofuranosidase and α-galactosidase was stated. The intracellular extracts contained α-glucosidase and enzymes, causing fermentation of monosaccharides into alcohol.
Changes of proteolytic, fermentation and decarboxylation activity during the process of freeze drying and storage of enzymatic extract obtained from yeast disintegrated by the mechanical-pressure method and with cooled acetone were investigated. It has been found out that lyophylization does not have any significant influence on the enzymatic activity of the extracts tested. The enzymes washed out from the sediment of acetone-cooled disintegrated cells were more stable during storage than extracts dried by freezing.
The authors have studied the effect of an addition of calcium chloride to milk prior to its pasteurization on the molecular weight of proteins, their electrophoretic mobility, hydration of casein micelles, titration curves of isolated proteins and the coagulation of milk by rennet. The addition of calcium chloride enabled to increase the yield of hard and cottage cheeses. The products obtained contained protein of a higher biological value.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.