Mechanism of Yeast Invertase Release by a Factor in Wheat Flour

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概要

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• It was found that a factor separated from a wheat flour, which is responsible for yeast invertase release, also caused the death of native yeast cells accompanied by release of proteins, carbohidrates, and nucleotide-like substances. Invertase and cell components were readily released after removal of the factor following pretreatment with the factor. The factor activity was comparatively low at pH values below 3.0 and above 7.0 and was highest at about pH 5.0. Invertase release by the factor was markedly inhibited by sodium chloride or magnesium sulfate, and the extent of inhibition depended on the amount of salt. The salt did not inhibit the invertase-release system itself, but affected the mechanisms of cell damage by the factor. Incertase was readily released from dithiothreitol-treated cells as well as from factor-treated cells. By simultaneous use of both in the pretreatment process, invertase release was further facilitated.

• 公益社団法人日本生物工学会の論文
• 1978-04-25

著者

• Negoro Hideo

  Research Institute Of Kobe College Nishinomiya

関連論文

• Mechanism of Yeast Invertase Release by a Factor in Wheat Flour
• Inulase from Kluyveromyces fragilis : Studies of Yeast β-Fructofuranosidase (IV)

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