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Release of protein from Bakers' yeast ( Saccharomyces cerevisiae ) by disruption in an industrial agitator mill
Author(s) -
Currie J. A.,
Dunnill P.,
Lilly M. D.
Publication year - 1972
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260140504
Subject(s) - agitator , saccharomyces cerevisiae , yeast , bakers yeast , suspension (topology) , chemistry , pulp and paper industry , chromatography , biochemistry , mathematics , engineering , mass transfer , homotopy , pure mathematics
Release of protein from a suspension of bakers' yeast ( Saccharomyces cerevisiae ) by disruption in an industrial agitator mill has been studied. Protein release on disruption in the mill is a first‐order rate process. The rate constant is dependent on at least six parameters. Increased disruption efficiency was obtained at higher agitator speeds, greater loading of bead attritive elements and lower rates of upward recycle of yeast suspension through the mill. An increase in temperature from 5 to 42°C was accompanied by a reduction in disruption efficiency of approximately 20%. With optimal values of the parameters examined the throughput of the mill is 5.32 kg/hr of soluble protein for 90% disruption.