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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todo:paper_87567938_v16_n2_p163_Schebor2023-10-03T16:42:34Z Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts Schebor, C. Galvagno, M. Del Pilar Buera, M. Chirife, J. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, C. Galvagno, M. Del Pilar Buera, M. Chirife, J. 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. |
| format |
JOUR |
| author |
Schebor, C. Galvagno, M. Del Pilar Buera, M. Chirife, J. |
| author_facet |
Schebor, C. Galvagno, M. Del Pilar Buera, M. Chirife, J. |
| author_sort |
Schebor, 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_87567938_v16_n2_p163_Schebor |
| work_keys_str_mv |
AT scheborc glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts AT galvagnom glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts AT delpilarbueram glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts AT chirifej glasstransitiontemperaturesandfermentativeactivityofheattreatedcommercialactivedryyeasts |
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1807315422674944000 |