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EXTRACTABILITY OF VITAMIN AND NUCLEOTIDE COMPOUNDS FROM DRIED YEAST AND VITAMINIZED DRIED YEAST
Author(s) -
Suomalainen Heikki,
Oura Erkki,
Linnahalme Turo
Publication year - 1965
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1965.tb02066.x
Subject(s) - yeast , thiamine , riboflavin , acetone , chemistry , food science , biochemistry , nucleotide , vitamin , chromatography , pantothenic acid , gene
Between 5° and 30° C. extratability of thiamine from dried yeast was less than 25%; this value rose at higher temperatures to nearly 100% at 60° C. At low temperatures about half of the extracted thiamine was in the form of diphosphothiamine; as the temperature rose free thiamine increased to about 90% of the total. Extractability of riboflavin generally resembled that of thiamine and both were more easily extracted from acetone‐dried than from air‐dried baker's yeast. Nicotinic acid showed maximum extractability at 5° and 60° C., and only 50% of the nicotinic acid could be extracted at temperatures between 30° and 40° C. from air‐dried yeast. Over 90% of the nicotinic acid was extracted from acetone‐dried yeast at all temperatures used. Extractability of pyridine and adenosine nucleotides was temperature‐dependent, being lowest at 40° C. Since thiamine and riboflavin are firmly bound to the parent cell, addition of these compounds to yeast preparations can easily be detected, as the added vitamins are extractable at low temperatures and the added thiamine is unphosphorylated.