酵母細胞壁溶解酵素に関する研究 : (第3報)酵母表層性インベルターゼの抽出

概要

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Widely adopted extraction procedures of invertase from yeast cell having an autolytic step give the extract containing much inpurity and are time-consuming. The present investigation has amied to apply β-mercaptoethanol and yeast cell wall lytic enzymes from various microorganisms to the extraction of the invertase.BY the incubation with 0.5 M β-mercaptoethanol at 40 ℃ for 3 to 4 hr with gentle shaking, the invertase was extracted effectively from cells of Sccharomyces fragilis but not from other yeast cells. By the addition of yeast cell wall lytic enzyme, especially phosphomannanse (known as one of PR-factor) from microorganisms, in β-mercaptoethanol-extraction mixture, the extraction ratio of the invertase from yeast cells was much improved in the strains other than S. fragillis. By the procedure, 64.8 % of invertase was released from baker's yeast (Kaneka blue yeast). The activity of the extract of this case was 21.1 u/ml or 329.7 u/mg protein which was corresponded to 2-folds specific activity of the extract obtained by usual method.
社団法人日本生物工学会の論文
1971-07-25