Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts

Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed...

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Autores principales:	Schebor, Carolina C., Galvagno, Miguel Angel, Buera, María del Pilar
Publicado:	2000
Materias:	Arrhenius behavior Baker's yeasts Dry yeasts carbon dioxide differential scanning calorimetry fermentation glass transition temperature moisture temperature trehalose yeast Amorphous alloys Bioassay Bioconversion Carbon dioxide Fermentation Glass transition Metabolism Rate constants Sugars Thermal effects Yeast Biotechnology Calorimetry, Differential Scanning Carbon Dioxide Heat Temperature Yeasts Arrhenius
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_87567938_v16_n2_p163_Schebor http://hdl.handle.net/20.500.12110/paper_87567938_v16_n2_p163_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_87567938_v16_n2_p163_Schebor
record_format	dspace
spelling	paper:paper_87567938_v16_n2_p163_Schebor2023-06-08T16:36:54Z Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts Schebor, Carolina C. Galvagno, Miguel Angel Buera, María del Pilar Arrhenius behavior Baker's yeasts Dry yeasts carbon dioxide differential scanning calorimetry fermentation glass transition temperature moisture temperature trehalose yeast Amorphous alloys Bioassay Bioconversion Carbon dioxide Fermentation Glass transition Metabolism Rate constants Sugars Thermal effects Yeast Biotechnology Biotechnology Calorimetry, Differential Scanning Carbon Dioxide Fermentation Heat Temperature Yeasts Arrhenius Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed glass curve was similar to that of pure trehalose, which is known to accumulate in large amounts in baker's yeast. The effect of heat treatment at various temperatures on the fermentative activity (as measured by the metabolic production of CO 2 ) of dry yeast was studied. First-order plots were obtained representing the loss of fermentative activity as a function of heating time at the various temperatures assayed. Significant losses of fermentative activity were observed in vitrified yeast samples. The dependence of rate constants with temperature was found to follow Arrhenius behavior. The relationship between the loss of fermentative activity and glass transition was not verified, and the glass transition was not reflected on the temperature dependence of fermentative activity loss. Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed glass curve was similar to that of pure trehalose, which is known to accumulate in large amounts in baker's yeast. The effect of heat treatment at various temperatures on the fermentative activity (as measured by the metabolic production of CO 2 ) of dry yeast was studied. First-order plots were obtained representing the loss of fermentative activity as a function of heating time at the various temperatures assayed. Significant losses of fermentative activity were observed in vitrified yeast samples. The dependence of rate constants with temperature was found to follow Arrhenius behavior. The relationship between the loss of fermentative activity and glass transition was not verified, and the glass transition was not reflected on the temperature dependence of fermentative activity loss. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Galvagno, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Del Pilar Buera, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2000 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_87567938_v16_n2_p163_Schebor http://hdl.handle.net/20.500.12110/paper_87567938_v16_n2_p163_Schebor
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Arrhenius behavior Baker's yeasts Dry yeasts carbon dioxide differential scanning calorimetry fermentation glass transition temperature moisture temperature trehalose yeast Amorphous alloys Bioassay Bioconversion Carbon dioxide Fermentation Glass transition Metabolism Rate constants Sugars Thermal effects Yeast Biotechnology Biotechnology Calorimetry, Differential Scanning Carbon Dioxide Fermentation Heat Temperature Yeasts Arrhenius
spellingShingle	Arrhenius behavior Baker's yeasts Dry yeasts carbon dioxide differential scanning calorimetry fermentation glass transition temperature moisture temperature trehalose yeast Amorphous alloys Bioassay Bioconversion Carbon dioxide Fermentation Glass transition Metabolism Rate constants Sugars Thermal effects Yeast Biotechnology Biotechnology Calorimetry, Differential Scanning Carbon Dioxide Fermentation Heat Temperature Yeasts Arrhenius Schebor, Carolina C. Galvagno, Miguel Angel Buera, María del Pilar Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
topic_facet	Arrhenius behavior Baker's yeasts Dry yeasts carbon dioxide differential scanning calorimetry fermentation glass transition temperature moisture temperature trehalose yeast Amorphous alloys Bioassay Bioconversion Carbon dioxide Fermentation Glass transition Metabolism Rate constants Sugars Thermal effects Yeast Biotechnology Biotechnology Calorimetry, Differential Scanning Carbon Dioxide Fermentation Heat Temperature Yeasts Arrhenius
description	Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed glass curve was similar to that of pure trehalose, which is known to accumulate in large amounts in baker's yeast. The effect of heat treatment at various temperatures on the fermentative activity (as measured by the metabolic production of CO 2 ) of dry yeast was studied. First-order plots were obtained representing the loss of fermentative activity as a function of heating time at the various temperatures assayed. Significant losses of fermentative activity were observed in vitrified yeast samples. The dependence of rate constants with temperature was found to follow Arrhenius behavior. The relationship between the loss of fermentative activity and glass transition was not verified, and the glass transition was not reflected on the temperature dependence of fermentative activity loss. Differential scanning calorimetry thermograms of various samples of commercial instant active dry yeasts revealed a clear glass transition typical of amorphous carbohydrates and sugars. The resulting glass transition temperatures were found to decrease with increasing moisture content. The observed glass curve was similar to that of pure trehalose, which is known to accumulate in large amounts in baker's yeast. The effect of heat treatment at various temperatures on the fermentative activity (as measured by the metabolic production of CO 2 ) of dry yeast was studied. First-order plots were obtained representing the loss of fermentative activity as a function of heating time at the various temperatures assayed. Significant losses of fermentative activity were observed in vitrified yeast samples. The dependence of rate constants with temperature was found to follow Arrhenius behavior. The relationship between the loss of fermentative activity and glass transition was not verified, and the glass transition was not reflected on the temperature dependence of fermentative activity loss.
author	Schebor, Carolina C. Galvagno, Miguel Angel Buera, María del Pilar
author_facet	Schebor, Carolina C. Galvagno, Miguel Angel Buera, María del Pilar
author_sort	Schebor, Carolina C.
title	Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
title_short	Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
title_full	Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
title_fullStr	Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
title_full_unstemmed	Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
title_sort	glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
publishDate	2000
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_87567938_v16_n2_p163_Schebor http://hdl.handle.net/20.500.12110/paper_87567938_v16_n2_p163_Schebor
work_keys_str_mv	AT scheborcarolinac glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts AT galvagnomiguelangel glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts AT bueramariadelpilar glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts
_version_	1768545166371586048

Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts

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