Premium
PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION
Author(s) -
SHETTY K. J.,
KINSELLA J. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08464.x
Subject(s) - succinylation , nucleic acid , biochemistry , chemistry , yeast , isoelectric point , proteolysis , succinic anhydride , chromatography , lysine , amino acid , enzyme , organic chemistry
Succinylation after cell disruption facilitates the isolation of yeast protein in high yields with less than 2% nucleic acid. The method involves the addition of excess succinic anhydride at pH 8 immediately after cell disruption followed by isoelectric precipitation of the modified protein at pH 4.2. Most of the nucleic acid remains in the protein free supernatant. Succinylation increased extractability of the protein, decreased proteolysis and improved thermal stability. The precipitated protein contained 15.61, 1.8 and 7.0% nitrogen, nucleic acid and carbohydrate, respectively.