Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties |
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Authors: | María del Carmen Vasallo Gonzalo G Palazolo Laszlo Beress |
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Affiliation: | a Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA), Via Blanca 804, 11000 La Habana, Cuba b Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Argentina c Institut für Toxokologie, Klinikum der Christian Albrechts Universität zu Kiel, Brunswiker Str. 10, 24105 Kiel, Germany d Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes. Roque Saenz Peña 180 (B1876BXD) Bernal, Buenos Aires, Argentina |
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Abstract: | Yeast cell wall proteins were extracted from homogenized suspensions with 0.75 mol/l NaOH, yielding after precipitation at isoelectric pH a pale-brown sediment. Lyophilized sample was fractionated on Sephadex G-50 to yield three fractions (Fr 1, Fr 2 and Fr 3). Fr 1, which had the highest yields and protein content, showed the highest molecular weight and best surface properties. Fr 2 and Fr 3 were mainly composed by polysaccharide-protein complexes. Fr 1 was further subfractionated on Sephacryl S-300 to produce three fractions (Fr A, Fr B and Fr C). All subfractions, turned out to be highly foamy during evaporation. The highest yields were obtained for Fr A, which also showed the highest molecular weight. Fractions Fr 1 and their subfractions Fr B and Fr C exhibited good surface activity and high emulsifying activity. Emulsions prepared with these fractions were the most stable against creaming and coalescence. Fr 2 cream phase presented a gel-like behavior as a consequence of polysaccharides acting as thickening agents. |
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Keywords: | Yeast proteins Cell wall proteins Fractionation Emulsifying properties Surface properties |
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