Abstract:
THE NUCLEIC ACID CONTENT OF SINGLE-CELL PROTEIN (SCP) MATERIALS IS REDUCED TO A LEVEL ACCEPTABLE IN FOOD PRODUCTS BY PHSIOLOGICAL CONDITIONING OF UNICELLULAR MICROORGANISMS FOLLOWED BY DEGRADATION OF NUCLEIC ACIDS BY ENDOGENOUS NUCLEASES AND LEAKAGE OF DEGRADED PRODUCTS INTO THE SURROUNDING MEDIUM. THE TREATMENT IS ACCOMPLISHED UNDER CONDITIONS OF CONTINOUS SPARGING WITH OXYGEN, CONTROLLED TEMPERATURE STAGES AND BUFFERED PH CONTROL. THERE IS NO SUBSTANTIAL REMOVAL OF PROTEIN MATERIAL FROM THE CELLS.
Abstract:
IMPROVED QUALITY SINGLE-CELL PROTEIN FOOD MATERIALS ARE PREPARED BY EXTRACTION OF UNICELLULAR MICROOGRANISMS WITH AQUEOUS AMMONIA AT 90* TO 125*C. FOR FROM 5 TO 60 MINUTES. NUCLEIC ACIDS ARE REMOVED FROM THE CELLS WHILE THE PROTEIN CONTENT REMAINS HIGH.
Abstract:
THE NUCLEIC ACID CONTENT OF SINGLE-CELL PROTEIN (SCP) MATERIALS IS REDUCED TO A LEVEL ACCEPTABLE IN FOOD PRODUCTS BY TREATMENT OF THE WHOLE CELLS WITH AQUEOUS ETHANOLIC MINERAL ACID AT ELEVATED TEMPERATURES WITHIN THE RANGE FROM 60* TO 125* C. REMOVAL OF NUCLEI ACIDS WITHOUT SUBSTANTIAL REMOVAL OF PROTEIN MATERIAL IS ACCOMPLISHED BY LIMITING THE TREATING TIME TO ABOUT 5 TO 30 MINUTES.