Abstract：The native beer ｙeast and esterified beer ｙeast were examined by infrared spectroscopy. The IR spectrｕm of beer ｙeast is mainly composed of the adsorption of carbohydrates, protein, etc. The dominating bands near 1 652, 1 532 and 1 240 cm-1were assigned to amide Ⅰ, amide Ⅱ and amide Ⅲ, and the characteristic IR absorption of protein could be one of the significant components of cell walls. The peak near 1 454 cm-1 is attributable to the bending stretching of CH2— and CH3—. A substantial portion of the absorbance at 1 160 cm-1 is attributable to the stretching vibration of C—O on the structure of carbohydrates, the main components of the cell walls. The band present at 1 080 cm-1 was caused by the C—O stretching of carbohydrates and alcohols found in the RNA, the DNA and/or the cell envelop of the yeast. The peaks at 1 744 cm-1 (attributed to the carboxylate stretching) and 1 454 cm-1 confirmed the esterification process of carboxylate groups presented in the cell wall. After esterification with methanol-chloride hydride, the major components and the structures of the biomaterial remained intact.
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