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Yeast Extraction Enzyme

Name: Plant Extract
Uploaded: 2024-12-19T02:24:51+08:00
Description: Yeast Extraction Enzymes: Yeast extraction enzymes refer to a class of biological catalysts used in the production of

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Payment Type:

T/T

Incoterm:

FOB,CIF,CIP

Min. Order:

Transportation:

Ocean,Air,Express

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Product Description

Product Attributes
Supply Ability & Additional Information
Packaging & Delivery

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Overview

Product Attributes

Model No.: ST-YEAST EXTRACTION ENZYME

Brand: sentian

Types Of: Herbal Extract

Traits: Powder

Location: Seed, Bark

Extraction Method: Solvent Extraction

Package: Can, Drum

Place Of Origin: China

Supply Ability & Additional Information

Transportation: Ocean,Air,Express

Payment Type: T/T

Incoterm: FOB,CIF,CIP

Packaging & Delivery

Yeast Extraction Enzymes:

Yeast extraction enzymes refer to a class of biological catalysts used in the production of yeast extract—a valuable ingredient rich in proteins, peptides, nucleic acids, vitamins, and minerals. These enzymes facilitate the breakdown of yeast cell structures (primarily cell walls and intracellular components) to release and solubilize cellular contents, improving extraction efficiency and product quality.

Yeast cells have a complex structure: their cell walls are mainly composed of β-glucans (30–40%), mannoproteins (30–50%), and small amounts of chitin, while the cytoplasm contains proteins, nucleic acids, and other bioactive substances.

Key Types of Yeast Extraction Enzymes

Cell Wall-Degrading Enzymes

These enzymes break down the tough yeast cell wall, allowing intracellular components to be released.

β-Glucanases: Hydrolyze β-1,3 and β-1,6 glucans, the main structural polysaccharides in the cell wall. Examples include endo-β-1,3-glucanase and exo-β-1,3-glucanase.

Mannosidases/Mannanases: Target mannoproteins (mannan chains linked to proteins) in the cell wall, disrupting the integrity of the wall matrix.

Chitinases: Degrade chitin (a minor but critical structural component in the cell wall), further weakening the wall structure.

Proteases

Yeast cells are rich in proteins (40–60% of dry weight). Proteases hydrolyze these proteins into smaller peptides or free amino acids, which enhance the flavor (e.g., umami) and solubility of the yeast extract. Common types include:

Endoproteases: Cleave peptide bonds within protein molecules (e.g., trypsin, papain).

Exoproteases: Break down peptides from the ends to release amino acids (e.g., carboxypeptidases, aminopeptidases).

Nucleases

Nucleic acids (DNA and RNA) in yeast cells can be hydrolyzed by nucleases (e.g., ribonucleases, deoxyribonucleases) into nucleotides or nucleosides. These compounds contribute to the umami taste of yeast extract and have potential health benefits (e.g., supporting immune function).

Product Categories : Raw Health Products > Plant Extract

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