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Characteristics of mannoprotein generated emulsions

Crude mannoproteins (MP) from several different industrial yeast sources were obtained by heating (3 h at 121$ sp circ$C) cells suspended in citrate buffer (pH 7.0) followed by ultrafiltration and washing. Crude mannoproteins and their ammonium sulfate fractions exhibited varying degrees of emulsifying activities, i.e., ease and extent of emulsification. Not all of the oil and water emulsions were stable for three weeks, whereas all of the oil and vinegar emulsions remained stable for up to three months. Addition of NaCl increased both emulsifying activity and emulsion stability. Emulsions with an acidic pH were the most stable. With pH emulsion stability was greatly reduced and more work was required to establish an emulsion. Heating and cooling, and freezing and thawing caused vary degrees and rapidity of emulsion breakdown. Addition of NaCl maintained the emulsion stability when subjected to these various treatments. Deglycosylation of MP with trifluoromethane sulfonic acid and anisole did not significantly reduce the emulsifying activity of the MP. These preparations still contained ca. 3% carbohydrate and consisted of two distinct entities of mw ca. 36 and 41 kDa as observed by gradient SDS-PAGE.
Date January 1996
CreatorsRayes, Eric
ContributorsIdziak, E. S. (advisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
CoverageMaster of Science (Department of Natural Resource Sciences.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001506201, proquestno: MM12260, Theses scanned by UMI/ProQuest.

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