US 11,937,620 B2
Yeast proteins
Rudy Menin, Choisy le Roi (FR); Pauline Spolaore, Sucy-en-Brie (FR); and Isabelle Mouly, Marcq-en-Baroeul (FR)
Assigned to LESAFFRE ET COMPAGNIE, Paris (FR)
Filed by LESAFFRE ET COMPAGNIE, Paris (FR)
Filed on Jan. 12, 2023, as Appl. No. 18/153,797.
Application 18/153,797 is a division of application No. 17/049,897, granted, now 11,602,156, previously published as PCT/EP2019/060750, filed on Apr. 26, 2019.
Claims priority of application No. 1853748 (FR), filed on Apr. 27, 2018.
Prior Publication US 2023/0165271 A1, Jun. 1, 2023
Int. Cl. A23J 1/18 (2006.01); A23L 31/10 (2016.01); A23L 33/14 (2016.01); C12N 1/06 (2006.01)
CPC A23J 1/18 (2013.01) [A23L 31/10 (2016.08); A23L 33/14 (2016.08); C12N 1/063 (2013.01)] 10 Claims
OG exemplary drawing
 
1. A method for obtaining yeast proteins, comprising the following steps:
a) providing a yeast cream;
b) exposing this yeast cream to thermal plasmolysis at a temperature of between 70 and 95° C. for a time of between 30 seconds and 4 hours;
c) subjecting the whole to the activity of at least one ribonuclease and one glucanase, sequentially or simultaneously, at a temperature of between 40 and 65° C. for a time of between 8 and 24 h;
d) separating the insoluble fraction and soluble fraction;
wherein the insoluble fraction collected at step d) is taste-free, has a nucleotide content of less than 3% and true protein content of at least 72%.