Chemical methods of protein isolation from yeasts cells

• Authors: B. Stasinska
• Languages of publication: PL

Abstracts

EN

The paper presents the problem of protein isolation from yeasts cells using alkaline extraction and chemical modification of protein. The influence of these procedures on functional properties, amino acids level, nutritional value and enzyme digestibility is discussed.

Keywords

EN

AMINO ACID; DIGESTIBILITY; ENZYME; EXTRACTION; NUTRITIONAL VALUE; PHOSPHORYLATION; SUCCINYLATION; YEAST

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Journal: Biotechnologia
• Year: 1999
• Issue: 2
• Pages: 120-130

Contributors

author

B. Stasinska

• Publication order reference: B. Stasinska, Katedra Biochemii i Analizy Zywnosci, Akademia Rolnicza im. A. Cieszkowskiego, ul. Mazowiecka 48, 60-623 Poznan, Poland