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- W6696006 abstract "ABSTRACT In this experiment, variations in lipid components of yeast washings and yeast homogenate were investigated during the storage of pressed baker's yeast at 30°C. The amount of lipids in yeast washings increased toward the softening of yeast, and that of phospholipids in yeast homogenate decreased continuously during storage. There were two stages in the degradation of phospholipids; the earlier period of storage (Stage I) and the later period of storage (Stage II). Free fatty acids, which were mainly the products of the degradation of phospholipids, accumulated not in Stage I, but in Stage II, particularly at the softening. These findings suggest that phospholipids were degraded by phospholipase toward the softening. Such an inference was supported by the experiment using L-α-phosphatidylcholine(di[1-14C] palmitoyl). KEYWORDS Softening of pressed yeast;, two stages in phospholipid degradation;, fatty acid accumulation;, order in degraded phospholipids;, contribution of phospholipase." @default.
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- W6696006 date "1981-01-01" @default.
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- W6696006 title "DEGRADATION OF PHOSPHOLIPIDS IN CELL MEMBRANE DURING STORAGE OF PRESSED BAKER'S YEAST" @default.
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- W6696006 doi "https://doi.org/10.1016/b978-0-08-025382-4.50071-x" @default.
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