MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD

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Abstract
The microstructure and the physical and mechanical properties of yeast protein curds were investigated by using the scanning electron microscope and the Instron Universal Testing Machine, Model 1122. Heat treatment of the protein dispersion prior to precipitation did not remarkably influence the structure and water‐holding capacity of the curds. Yeast protein curd precipitated with calcium had a micro‐network structure which was not apparent in the isoelectric point precipitated curd. The calcium precipitated curd had a low value of hardness, high water‐holding capacity, low value of adhesiveness and high cohesiveness compared to the isoelectric precipitated curd. The calcium precipitated curd also showed a strong structural potential which was revealed upon freezing. The freeze‐thawing of the curd in general increased hardness and springiness but decreased the adhesiveness and cohesiveness. The physical, structural and mechanical properties of yeast protein curds were compared with those of soybean protein curds studied previously.