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Study on Extracting Trehalose from Raw Baker's Yeast

GE Wenguang

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Abstract

The effect of preheating on extraction of Trehalose from raw yeast was studied.After the raw yeast was preheated at a higher temperature the extracting ratio of Trehalose was improved markedly.The extracting ratio of Trehalose was more than 1.2 times as that of raw yeast at the same extracting conditions when the yeast was preheated at 105 for 6 hours.The preheated yeast could be extracted with water at any temperature for a short time.

About this research paper

What this paper is about

The effect of preheating on extraction of Trehalose from raw yeast was studied.After the raw yeast was preheated at a higher temperature the extracting ratio of Trehalose was improved markedly.The extracting ratio of Trehalose was more than 1.2 times as that of raw yeast at the same extracting conditions when the yeast was preheated at 105 for 6 hours.The preheated yeast could be extracted with water at any temperature for a short time.

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Available abstract

The effect of preheating on extraction of Trehalose from raw yeast was studied.After the raw yeast was preheated at a higher temperature the extracting ratio of Trehalose was improved markedly.The extracting ratio of Trehalose was more than 1.2 times as that of raw yeast at the same extracting conditions when the yeast was preheated at 105 for 6 hours.The preheated yeast could be extracted with water at any temperature for a short time.

Key concepts: Trehalose, Yeast, Raw material, Extraction (chemistry), Chemistry, Food science, Chromatography, Biochemistry

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