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Food Science and Technology International
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Thermal Denaturation Kinetics of Yeast Proteins in Whole Cells of Saccharomyces cerevisiae and Kluyveromyces fragilis

M.A. Otero

Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). Vía Blanca 804 A. P. 4026 La Habana, 10400 Cuba, otero{at}icidca.edu.cu

J.R. Wagner

Centro de Investigación y Desarrollo en Criotecnología de los Alimentos (CIDCA) Calle 47 y 116 (1900) La Plata, Provincia Buenos Aires, Argentina

M.C. Vasallo

Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). Vía Blanca 804 A. P. 4026 La Habana, 10400 Cuba

M.C. Añón

Centro de Investigación y Desarrollo en Criotecnología de los Alimentos (CIDCA) Calle 47 y 116 (1900) La Plata, Provincia Buenos Aires, Argentina

L. García

Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). Vía Blanca 804 A. P. 4026 La Habana, 10400 Cuba

J.C. Jiménez

Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). Vía Blanca 804 A. P. 4026 La Habana, 10400 Cuba

J.C. López

Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). Vía Blanca 804 A. P. 4026 La Habana, 10400 Cuba

The kinetics of thermal denaturation of yeast proteins in intact cells of Saccharomyces cerevisiae instant dry yeast and Kluyveromyces fragilis L-1930 have been studied through differential scanning calorimetry. Maximum deflection-peak temperatures (TP) were greater for S. cerevisiae (66.65°C) than for K. fragilis (63.21 °C). Kinetic parameters showed that the former was slightly more resistant to thermal protein denaturation and exhibited a higher activation energy (Ea) of 63.80 kcal/mol compared to 42.92 kcal/mol of K. fragilis. Reaction rate constants (Kd) demonstrated that the shelf-life of yeast proteins at temperatures above 60°C, in whole cells was very limited.

Key Words: denaturation • yeast proteins • reaction kinetics • differential scanning calorimetry

Food Science and Technology International, Vol. 8, No. 3, 163-167 (2002)
DOI: 10.1106/108201302026258
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