EXTRACTION OF TREHALOSE FROM BAKERS-YEAST

The extraction rate of trehalose from baker's yeast with pure water and ethanol-water solutions was affected mainly by ethanol concentration, extraction temperature and cell disruption. In particular the suppression of enzyme activity of trehalase, which hydrolyzes trehalose to glucose, in the vacuole was important in obtaining a good trehalose extraction rate. One method of suppressing the enzyme activity was to use ethanol-water solution above 343K, and the maximum extraction rate was obtained at an ethanol concentration of 45 approximately 50 wt%. Another more effective method to inactivate trehalose was to dry the yeast. In this case extraction with the pure water was possible.