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Kinetics of enzyme release from breadmaking yeast cells in a bead mill

✍ Scribed by M. J. Torner; J. A. Asenjo

Publisher
Springer-Verlag
Year
1991
Tongue
English
Weight
264 KB
Volume
5
Category
Article
ISSN
0951-208X

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✦ Synopsis

Four intracellular enzymes from two species of breadmaking yeasts-S. cerevisiae and C. boidinii-have been measured as a function of time during its disruption using a bead mill in batch operation. The amount and rate of enzyme released was dependent on its location inside the cell as well as on the kind of yeast. The maximum amount of invertase, a-D-glucosidase, alcohol dehydrogenase and fumarase was obtained at 2,5,10,15 min. respectively for S. cerevisiae. C. boidinii did not show either invertase nor a-D glucosidase activity and the maximum amount of alcohol dehydrogenase and fumarase were reached at 5 and 20 min. respectively.

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