FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Baker’s yeast as biocatalyst of esters hydrolysis


One of the methods of fats modifications is enzymatic interesterification, which uses lipolitic enzymes. Taking their complex isolation process into account, these enzymes are quite expensive and difficult to obtain. The employment of microorganisms, which release enzymes, may be the alternative solution to this problem, for example baker’s yeast (Saccharomyces cerevisiae) could be possibly used. Baker’s yeast are a great source of various enzymes, which may catalyze many chemical reactions. The objective of this study was to carry out initial investigations, aiming at employing baker’s yeast in triacylglicerols modifications. As a model reaction a hydrolysis of hexane-1,2-diol diacetate (an ester containing esters groups of different order) was chosen. The experiments were carried out in the presence of liofilized and fresh baker’s yeast as well as the breeding strain. The progress of the reactions was monitored by gas chromatography. It was proved that hydrolases released by baker’s yeast showed positional specificity towards acetyl groups of different order – hydrolysis of primary group proceeded twice as fast. It may create practical opportunities for utilizing baker’s yeast in triacylglicerols modifications. The variety of used yeast had not influenced on the speed of reaction.


baker’s yeast, triacylglicerols, lipases, hydrolysis