FORMATION AND CHARACTERIZATION OF THREE TYPES OF YEAST INVERTASE
スポンサーリンク
概要
- 論文の詳細を見る
Three types of invertase (invertase I, II and III) ore separated from the soluble and insoluble fractions (4,500 ×g, 10 min supernatant ,and pellets of the homogenate, respectively) of baker's yeast by a DEAE cellulose column chromatography. The invertases I and II are eluted with 0.1M sodium acetate buffer (pH 3.9) and with 0.1 M sodium acetate buffer (pH 6.2) containing 0.1 M NaCl from DEAE cellulose respectively, whereas the invertase-III remains adsorbed on the cellulose under these conditions. They are present in proportions of 2.5: 1: 0.06 in the soluble fraction and 1.4: 1: 0.12 in the insoluble fraction of the fresh baker's yeast cells. While invertase-II remains at a constant level, invertases I and III in the soluble fraction increase upon incubation of cells for the formation of invertase under the continuous supply of sucrose. Invertases I and II differ from each other considerably in the optimum pH and slightly in the response to (activation and inactivation) crude papain and are identical with respect to the heat stability and probably to the affinity for sucrose.
- 日本植物生理学会の論文
著者
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Hoshino Jiro
Departmelet Of Organic Chemistry Tokyo Institute Of Technology Ookayama:(present)chemical Laboratory
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Sato Tetsuo
Department of Chemistry, Tokyo Institute of Technology
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KAYA TOSHIO
Departmelet of Organic Chemistry, Tokyo Institute of Technology Ookayama
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Sato Tetsuo
Department Of Chemistry Tokyo Institute Of Technology
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Kaya Toshio
Departmelet Of Organic Chemistry Tokyo Institute Of Technology Ookayama
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Sato Tetsuo
Departmelet Of Organic Chemistry Tokyo Institute Of Technology Ookayama
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