THE ISOLATION OF PROTEINS AND DETERMINATION OF THEIR AMINO ACID COMPOSITION IN YEASTS $SACCHAROMYCES~CEREVISIAE$ – THE WASTES OF BEER PRODUCTION

Authors

  • M. A. Davtian Chair of Biochemistry, YSU, Armenia
  • G. A. Gabrielyan Chair of Biochemistry, YSU, Armenia
  • R. H. Torchian Chair of Biochemistry, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSUB.2003.37.3.107

Keywords:

maximal extraction of proteins, yeasts $Sacch.~cerevisiae$, amino acid

Abstract

The optimal conditions for maximal extraction of proteins during which about 65 per cent of total amount of protein is extracted, have been estimated. The acid hydrolysate of precipitated proteins has been obtained and its amino acid composition has been determined. It appeared, that the yeasts Sacch. cerevisiae (the wastes of beer production) have rich amino acid composition and can be used as a source of amino acid mixtures.

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Published

2003-10-09

Issue

Vol. 37 No. 3 (202) (2003)

Section

Biology

License

Copyright (c) 2003 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

“THE ISOLATION OF PROTEINS AND DETERMINATION OF THEIR AMINO ACID COMPOSITION IN YEASTS $SACCHAROMYCES~CEREVISIAE$ – THE WASTES OF BEER PRODUCTION”. 2003. Proceedings of the YSU B: Chemical and Biological Sciences 37 (3 (202): 107-11. https://doi.org/10.46991/PYSUB.2003.37.3.107.