Standard Oil Company (indiana)

The Standard Oil Company

Kwei C Chao

John A Ridgway, Jr

Philip G Schnell

Edward F McCarthy

George A McConaghy

Jacqueline H Pearce

Yeast autolysis is enhanced by the addition of certain exogenous enzymes to the yeast slurry at concentrations of from about 0.01-1.0 weight percent, said enzymes being selected from the group consisting of papain, ficin, bromelain, pancreatin, and aspergillus protease.

Yeast autolysis process

Protein-containing materials are treated at specified temperature and pH conditions for a suitable length of time to yield products which replace material such as egg solids and nonfat dry milk.

Process for improving the functional properties of protein material

The flavor of a yeast product is modified by subjecting a slurry of fresh yeast cells to aeration with an oxygen-containing gas for from less than about 1 to about 120 minutes at a temperature of from about 45 to about150.degree. C. The resulting yeast product has a bland, slightly sweet, mushroom- and toasted almond-like flavor and a cocoa-like aroma.

Method for modifying the flavor of yeast

Isolating protein from yeast cells by alkaline extraction is enhanced by growing a continuous culture of yeasts at the lowest possible dilution rate (space velocity) where the cell yield is not significantly affected and/or by aging the continuous yeast culture in a second stage of continuous fermentation having a residence time from 2 to 4 hours and a pH of from 4 to 10.

Method for improving the efficiency of protein extraction from yeast

Functional yeast protein products with good thermogelability, emulsification capacity, foaming ability, solubility, and whippability are prepared by an alkali extraction of whole yeast cells preceded by a hot water extraction and/or a dilute alkaline extraction. These products are good substitutes for either casein, sodium caseinate, or egg white, and can also be used in making stabilized acidic protein beverages.

Process for preparing functional yeast proteins using alkaline conditions

Single-cell protein material, having low purine content and high nutritive value, is obtained in high yield by subjecting aqueous cell creams to temperature, pH adjustment, and washing treatments for controlled periods of time. This process can involve methionine or cystine enrichment of the products produced thereby.

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Naperville, IL, United States of America

Kwei C Chao