Adrian J, Frangne R
Int J Vitam Nutr Res. 1976;46(2):115-24.
After an enzymic auto-degradation of their cytoplasma, the residue of the yeast (S. cerevisiae) contains a thick cell wall and a thin plasma membrane. These total membranes have the following composition in dry substance: proteins = 20,5%, lipids = 31,5%, carbohydrates = 42,0%, and ash = 3,7%. About 85% of carbohydrates (glycans) are easily hydrolysable by chemical method and should be digestible by the non-ruminant species. Proteins, contain 6,9% of lysine, 6,35% of threonine and have only one serious deficit, that of methionine which is 57%. These proteins seem to be resistant to the Maillard reaction. The percentage of in vitro digestible lysine increases when the membranes have undergone a heating of sufficient intensity. The methods of the treatment may give to the membranes an important apparent viscosity. These membranes could play the part of thickening and gelifiant agent in food technology. They also might constitute an interesting source of proteins because of its concentration in lysine and threonine.
酵母（酿酒酵母）细胞质经酶促自降解后，其残余物含有一层厚的细胞壁和一层薄的质膜。这些总膜在干物质中的组成如下：蛋白质 = 20.5%，脂质 = 31.5%，碳水化合物 = 42.0%，灰分 = 3.7%。约85%的碳水化合物（聚糖）可用化学方法轻易水解，且应该能被非反刍动物消化。蛋白质含有6.9%的赖氨酸、6.35%的苏氨酸，且只有一个严重缺陷，即蛋氨酸含量仅为57%。这些蛋白质似乎对美拉德反应具有抗性。当膜经受足够强度的加热时，体外可消化赖氨酸的百分比会增加。处理方法可能会使膜具有重要的表观粘度。这些膜在食品技术中可起到增稠剂和胶凝剂的作用。由于其赖氨酸和苏氨酸的含量，它们也可能构成一种有趣的蛋白质来源。
