GLYCOPROTEIN FROM YEAST

摘要

The invention provides a glycoprotein obtainable by incubating a food grade yeast material suspended in an aqueous medium with an enzyme preparation comprising beta -glucanase activity at an initial pH from 3.0 to 5.5, followed by heat treatment of the liquid obtained at an initial pH between 5.5 and 9.0 and optionally followed by separating solid material and/or other conventional aftertreatment. Preferably the yeast material is an intact food grade yeast. Preferably the incubation is carried out at 30-60 DEG C for 30 minutes to 30 hours, followed by heat treatment above 70 DEG C for a period of 2 seconds to 60 minutes. The glycoprotein is useful as a foam stabiliser for foodstuffs and beverages, especially beer.