The Production of Crude Invertase From The By-products of Baker's Yeast (Saccharomyces cerevisiae) Factory
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namik Kemal University - Agricultural Faculty
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Invertase enzyme is one of the food additives that our country is dependent on foreign sources. Industrial usage areas of invertase enzyme are invert sugar syrup production, chocolate production, fructo-oligosaccharide synthesis and baby food production. Studies on the production of invertase enzyme from domestic sources at low cost will serve to reduce the foreign dependency of our country in additives. In the present study, the production possibility of invertase enzyme from sieve residue yeast, by-product of baker's yeast (Saccharomyces cerevisiae) factory, was investigated. Crude enzyme extracts obtained from sieve residue yeast (i) spray dried, (ii) lyophilized and (iii) collected in aqueous form were compared with (iv) industrial invertase enzyme sample in terms of enzymatic activity. Every sample was analyzed for enzymatic activity at constant temperature (40°C) and at different pH values between 4 and 7 in order to find out the optimum pH value for highest enzymatic activity. Then, the pH value was kept constant at optimum value and the enzymatic activity was determined at different temperature levels between 30- 65°C. Optimum pH value was determined as 4.5 for all samples and the enzymatic activity was found as 3.30, 2.90, 2.93 and 1.73 U/mL for industrial invertase enzyme, spray dried, lyophilized and aqueous extract, respectively. The analysis at optimum pH of 4.5 and at different temperatures showed that the highest enzymatic activity was screened at 40°C for all samples. Additionally, there was a significant loss of enzymatic activity over 60°C for all samples. Finally, the study showed that sieve residue yeast has a usage potential in invertase production. While this by-product is sold at low price for animal feeding purposes, advanced purification techniques can be used to create value-added product in this sector. © 2022 Namik Kemal University - Agricultural Faculty. All rights reserved.
Açıklama
Anahtar Kelimeler
Baker's yeast, Characterization, Enyzme Activity, Invertase, Optimization
Kaynak
Journal of Tekirdag Agricultural Faculty
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
19
Sayı
2
