EXTRACELLULAR GLYCOLIPIDS FROM SACCHAROMYCES CEREVISIAE AS BIOEMULSIFYING AGENTS IN FOOD PROCESSING


Selvakumar Krishnamoorthy

Abstract


The development of food processing sector and increasing diversity in consumers’ taste has continuously put forth different demands in the interdisciplinary research. In this research study, a demand for bio-based emulsifying agent to improve the oil-aqueous based food has been taken as a predominant destination. Extracellular glycolipids were produced using Saccharomyces cerevisiae MTCC 181 strain and basic characterization studies were performed.Further, the scope of the partially purified bioemulsifier in food processing was examined using different experiments and found to be more promising.


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About this article

Title

EXTRACELLULAR GLYCOLIPIDS FROM SACCHAROMYCES CEREVISIAE AS BIOEMULSIFYING AGENTS IN FOOD PROCESSING

Date

01-01-2016

Additional Links

Manuscript Submission

Journal

Innovare Journal of Food Sciences
Vol 4 Issue 1 2016 ( Jan-Mar) Page: 3-6

Statistics

124 Views | 182 Downloads

Authors & Affiliations

Selvakumar Krishnamoorthy
BioLim Research and Educational Trust
India


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