ENZYMATIC LYSIS OF YEAST-CELL WALLS

被引：21

作者：

KNORR, D ^{[1
]}

SHETTY, KJ ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1979年 / 21卷 / 11期

关键词：

D O I：

10.1002/bit.260211109

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lysis of yeast cell walls using zymolase and lysozyme was studied. During coupled zymolase–lysozyme treatment, nearly three times more reducing sugars were released from the yeast cells compared to controls. Enzyme treatment followed by extraction at pH 9 resulted in a yield of more than 80% of the total nitrogen of the yeast cell. Protein degradation occurred during enzyme treatment. The precipitation of proteins was significantly increased by succinylation after enzyme treatment. This also reduced the nucleic acid content of the yeast proteins to less than 2% and enhanced the extractability of nitrogenous material. Copyright © 1979 John Wiley & Sons, Inc.

引用

页码：2011 / 2021

页数：11

共 35 条

[1]

Waslien C.I., Calloway D., Margen S., Costa F., Food Technol., 35, (1970)

[2]

(1978)

[3]

Shetty K.J., Kinsella J.E., Novel method for the reduction of nucleic acid in yeast protein, Biotechnology and Bioengineering, 21, (1979)

[4]

Plant Foods for Man, (1975)

[5]

Kihlberg P., Am. Rev. Microbiol., 26, (1972)

[6]

Phaff H.J., Food Proteins: Improvement Through Chemicals and Enzymatic Modification, (1977)

[7]

Johson J.C., Yeast for Food and Purposes, (1977)

[8]

Tannenbaum S.R., Single‐Cell Protein, (1968)

[9]

Follows M., Hetherington J.S., Dunhill P., Lilly M.D., Biotechnol. Bioeng., 13, (1971)

[10]

Mitsuada H., Book, 2, (1965)

← 1 2 3 4 →