The Production of Crude Invertase From The By-products of Baker's Yeast (Saccharomyces cerevisiae) Factory

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dc.authorscopusid57195954281
dc.authorscopusid25423141800
dc.contributor.authorÖzdinç, N.
dc.contributor.authorVelioğlu, H.M.
dc.date.accessioned2023-04-20T08:05:58Z
dc.date.available2023-04-20T08:05:58Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractInvertase 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.
dc.identifier.doi10.33462/jotaf.1083300
dc.identifier.endpage464
dc.identifier.issn1302-7050
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85131368297
dc.identifier.scopusqualityQ3
dc.identifier.startpage456
dc.identifier.trdizinid1152666
dc.identifier.urihttps://doi.org/10.33462/jotaf.1083300
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11139
dc.identifier.volume19
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorÖzdinç, N.
dc.institutionauthorVelioğlu, H.M.
dc.language.isotr
dc.publisherNamik Kemal University - Agricultural Faculty
dc.relation.ispartofJournal of Tekirdag Agricultural Faculty
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBaker's yeast
dc.subjectCharacterization
dc.subjectEnyzme Activity
dc.subjectInvertase
dc.subjectOptimization
dc.titleThe Production of Crude Invertase From The By-products of Baker's Yeast (Saccharomyces cerevisiae) Factory
dc.title.alternativeEkmek Mayasi (Saccharomyces cerevisiae) Fabrika Artiklarindan Ham Invertaz Enzimi Uretimi
dc.typeArticle

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