摘要
Three different commercial samples of active dry yeast were rehydrated at two temperatures, 4.5 °C. and 43 °C., and the amounts of cell constituents passing into the water phase were determined. About 12% of the protein, 20% of the phosphorus, 40% of the carbohydrate, and 50–60% of the ash were leached out at 4.5 °C.; this is from two to four times that lost at 43 °C. Little or no loss of riboflavin took place, but 50% or more of the niacin was lost at the low temperature.
Free amino acids accounted for most of the nitrogen lost, but small amounts of peptides also appeared in the leachings. The six most abundant amino acids in extracts made at 4.5 °C. and then hydrolyzed were, in descending order: glutamic acid, alanine, glycine, valine, aspartic acid, and arginine. The nitrogen in these amino acids accounted for about 60% of the total extracted. Smaller amounts of twelve other amino acids were also present. Approximately the same order of amino acids but in much smaller quantities was found in the 43 °C. extracts.
The loss of such large amounts of important cell constituents at 4.5 °C. is reflected in the poor CO2 production (baking quality) of the reconstituted yeasts.
Various factors that may be responsible for the leaching phenomenon are discussed.
摘要译文
三种不同的活性干酵母商业样品在4.5℃的两个温度下再水合。测定43℃，并测定进入水相的细胞成分的量。大约12％的蛋白质，20％的磷，40％的碳水化合物和50-60％的灰分在4.5℃下浸出。这是在43°C时损失的两到四倍。发生很少或没有核黄素损失，但在低温下损失了50％或更多的烟酸。游离氨基酸占大部分氮损失，但是在浸出中也出现了少量的肽。提取物中六种最丰富的氨基酸在4.5°C下制成。然后水解，按降序排列：谷氨酸，丙氨酸，甘氨酸，缬氨酸，天冬氨酸和精氨酸。这些氨基酸中的氮占提取总量的约60％。还存在较少量的其他十二种氨基酸。在43℃下发现大致相同的氨基酸顺序但数量少得多。提取物。在4.5℃下损失如此大量的重要细胞成分。这反映在重构酵母的CO 2产量（烘焙质量）差。讨论了可能导致浸出现象的各种因素。
T. Herrera W.H. Peterson H.J. Peppler. Loss of cell constituents on reconstitution of active dry yeast[J]. Archives of Biochemistry and Biophysics, 1956,63(1): 131-143