YEAST PROTEIN ISOLATE, YEAST GLYCAN AND YEAST EXTRACT

1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glycan) are removed by centrifuging and/or filtering at #60‹C once purified; the protein is separated from the filtrate and the remaining solubles are recovered as yeast extract. After removing glycan, the filtrate may be (1) held at #60‹C, pH 5-8, then optionally CaCl 2 , may be added, before removing protein at pH 4-10 and 0-100‹C, (2) treated with nuclease from malt sprouts, e.g. at pH 9.5-12.5 and 50-120‹C for 24 hrs., (3) hydrolysed by alkali addition to pH 9.5-12.5 at 50-120‹C for 24 hrs., the protein being precipitated by acidifying to pH 3.5-5.5 at 5-90‹C or (4) treated with acid at pH 3.5- 5.5 and 0-100‹C to insolubilise the protein. After separation of the protein, the filtrate may be treated at 80-100‹C, pH 3-7 for 2-16 hrs., and then concentrated to at least 70 wt.% to give a roast-meat-flavoured product.