Forschung Projektdatenbank Plant-derived Food Proteins Functional Yeast Cell Wall Fragments

Functional Yeast Cell Wall Fragments

Projectname:
Preparation of functional yeast cell wall fragments to be applied as basic material for micro-encapsulation

Workgroup: Plant-derived Food Proteins

Scientific Partners and Guidance:

  • Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Jürgen Bez
  • TU München, Lehrstuhl für Brau- und Getränketechnologie, Susann Fischer
  • Versuchsanstalt der Hefeindustrie e. V., Forschungsinstitut für Backhefefragen, Dr. Michael Quantz

IGF: 19196 N
Financing: BMWi
Duration: 2016 – 2019

The significant increase of diet-related diseases leads to an increasing health-consciousness of the population, especially in industrialized countries. Thus, in the last years, more and more food products enriched with functional ingredients were established on the market. However, due to external influences (e.g. oxygen) many of these ingredients quickly lose their original functionality and thus have to be protected, for example by micro-encapsulation. In order to produce stable capsule shells the applied raw materials for encapsulation need to offer high functionality. Besides, it can be observed, that common materials for encapsulation, such as gelatin became more expensive and sometimes there can be supply shortfalls. Organic waste from food production (e.g. brewer’s yeast) can satisfy these demands. Thus, the refinement of waste materials of minor value to highly valuable encapsulation materials for food industry offers high potential to increase the added value of breweries and yeast utilizers.

The aim of this project is the development of a processing technology which seeks for the utilization of yeast cell wall fragments from brewery residual yeast as raw material for micro-encapsulation. Therefore, primarily, a suitable concept for purification and stabilization will be developed. Afterwards, the cells will be disrupted and fractions that are not suitable for encapsulation will be separated. Subsequently, a process for preparation and modification of the obtained cell wall fragments will be developed in order to achieve a stable micro-encapsulation of functional ingredients. The scientific approach of this work focusses on the development of a novel raw material for the encapsulation of different ingredients based on the chemical composition of yeast cell walls.

Documents

The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy via the AiF as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.