Advances in Food Research, Vol. 26 by C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.) PDF

By C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)

ISBN-10: 0120164264

ISBN-13: 9780120164264

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15. Effect of concentration on viscosity of aqueous slurries of C . utilis, corn starch, and carboxyl-methyl cellulose. 32 C. L. COONEY ET AL. tion, the viscosity is greatly reduced by even moderate salt concentration (unpublished observations, MIT). In contrast to the minimal interactions with water, yeast has a relatively high capacity for hydrophobic substances. This effect is demonstrated by its oil emulsification properties, as shown in Fig, 16, where on an equal weight basis the yeast is equivalent to egg yolk.

The discussion of applications will be subdivided along these lines, but individual applications in foods will almost always combine more than one property. I . Fundamental Considerations a . Chemistry of the Cell Surface. The yeast cell surface presents on intricate chemical environment consisting mainly of carbohydrate-protein complexes. A detailed review on the structure and biosynthesis of cell surface is available (Phaff, 1971). A typical cell wall is approximately 70 ? 10 nm thick and represents 15% of the dry cell mass.

Studies of biomass production of methanol utilizing bacteria. I n “Single-Cell Protein, II” (S. R. Tannenbaum and D. 1. C. ), p. 385. MIT Press, Cambridge, Massachusetts. , and Lilly, M. D. 1975. Protein extraction and recovery from microbial cells. I n “Single-Cell Protein, 11” (S. R. Tannenbaum and D. I. C. ). p. 179. MIT Press, Cambridge, Massachusetts. Edozien, J. , Uda, U. , Young, V. R.. and Scrimshaw, N. S . 1970. Effects of high levels of yeast feeding on uric acid metabolism of young men.

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Advances in Food Research, Vol. 26 by C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)


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