ISOLATION OF PURE HEXOKINASE FROM YEAST | Zendy

Louis Berger | Zendy; Milton W. Slein | Zendy; Sidney P. Colowick | Zendy; Carl F. Cori | Zendy

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ISOLATION OF PURE HEXOKINASE FROM YEAST

Author(s) -

Louis Berger,

Milton W. Slein,

Sidney P. Colowick,

Carl F. Cori

Publication year - 1946

Publication title -

the journal of general physiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.064

H-Index - 127

eISSN - 1540-7748

pISSN - 0022-1295

DOI - 10.1085/jgp.29.3.141

Subject(s) - yeast , isolation (microbiology) , chemistry , biochemistry , hexokinase , biology , enzyme , microbiology and biotechnology , glycolysis

has been obtained in pure form from baker 's yeast by a method based chiefly on fractional precipitation with alcohol. 1 mg. of the pure protein catalyzes the transfer of 4.2 mg. P per minute at 30 ° and pH 7.5. The reported crystallization of the protein from dilute alcohol is not readily reproducible. Crystallization from ammonium sulfate (Fig. 1) according to the procedure of Kunitz and McDonald does not change the specific activi ty of this material.

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