OPTIMISATION STUDIES FOR POLYSACCHARIDES EXTRACTION FROM THE PARIETAL COMPONENT OF WINE YEAST
Alina BUŢU, Cătălina TUDORA
National Institute of Research and Development for Biological Sciences, 0630031, Splaiul Independentei 296, Bucharest, Romania
Abstract. This paper presents obtaining studies for polysaccharides extracts by an optimal method, from economic and quality point of view. Firstly, the yeast after distillation has been physically treated to break the walls: ultrasounded and milling in balls mills (Dynomill), and then followed the extraction of the polysaccharides by the alkali-acid method (protocol I). Secondly, the alcohol from the yeast has been draw into the washing water by diffusion, such that the yeasts stay alive. The yeast has been autolysed in NaCl at 48 C, for 24 h, and in this conditions the proteolithic enzymes and the β-glucanaze from the living yeast cells are activated and in order to attack cells’ walls (protocol II). The samples obtained had been centrifugated at 4500 rpm, 20 minutes, and the dry deposits at 50 C and milling had been analised, in order to determine the dry substance, the proteins, lipides, ashes, and carbohydrates.