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Yeast Proteins: Recovery, Nutritional and Functional Properties

  • J. E. Kinsella
  • K. J. Shetty
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 105)

Abstract

The future need for supplementary sources of food grade functional proteins is emphasized and the potential role of yeasts as a source of protein is discussed. The problems of proteolysis and nucleic acid contamination can be circumvented by succinylation or derivatization of the yeast protein during extraction. Succinylated yeast proteins demonstrate improved functional properties though their nutritional value needs to be investigated.

Keywords

Yeast Cell Functional Property Food Protein Cell Wall Material Yeast Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1978

Authors and Affiliations

  • J. E. Kinsella
    • 1
  • K. J. Shetty
    • 1
  1. 1.Dept. of Food ScienceCornell UniversityIthacaUSA

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