KINETICS OF EXTRACTION OF INVERTASE FROM AUTOLYZED BAKERS-YEAST CELLS

The kinetics of extraction of invertase from air-dried autolyzed bakers' yeast has been studied at different pH values and temperatures for cells subjected to drying at different rates and to different final moisture contents. Both invertase and total protein followed a biphasic pattern of extraction. External proteins were released very fast and then a second stage of intracellular protein extraction followed. Kinetics of extraction varied according not only to the final moisture content of cells but also to the drying rate to which they were subjected. Results tend to prove that it is the time the cells are below some critical moisture during autolysis which determines the level of protein extraction, in concordance with the enzymatic nature of autolysis.