FIELD: food industry; biotechnology.
SUBSTANCE: compressed pressed bakery yeast Saccharomyces cerevisiae is added with water. Obtained suspension is frozen to -12–(-40)°C at rate of 1–3 °C/min. It is held for 20–120 minutes and is subjected to mechanical treatment, bringing to homogeneous condition. Obtained mixture is defrosted, heated and concentrated. Undamaged yeast cells are inactivated by heating the temperature of not more than 90–100 °C and filtered. Protein hypoallergenic additive of bakery yeast Saccharomyces cerevisiae contains proteins and peptides, available all essential irreplaceable and replaceable amino acids, carbohydrates, lipids, vitamins, microelements. Content of proteins of not less than 98 %, which are not less than 78 % are hydrolysed to structures with mass from 1 to 67 kDa.
EFFECT: proteins with mass of up to 100 kDa do not contain cell walls of said yeast.
3 cl, 1 tbl, 7 ex
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