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DISINTEGRATION OF CELL WALL AND EXTRACTION OF PROTEIN FROM CANDIDA LIPOLYTICA
Author(s) -
TSANG SHEKKWAN,
LEE CHERLHO,
RHA CHO KYUN
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.tb10015.x
Subject(s) - yeast , autolysis (biology) , extraction (chemistry) , cell disruption , cell wall , lysis , chemistry , chromatography , candida tropicalis , hydrolysis , protein purification , biochemistry , food science , enzyme
The differences between extraction of protein from fresh and from spray‐dried hydrocarbon‐grown yeast ( Candida lipolytica ) were investigated, and the effect of different protein extraction methods on protein yield was determined. The mechanisms and efficiency of the different methods of cell disintegration and protein extraction are illustrated by scanning electron microscopy. Autolysis of fresh yeast and acid treatment of dried yeast indiscriminately hydrolyzed whole cells and resulted in low yields of extracted protein. Homogenization of alkali‐treated cell suspensions of both fresh and spray‐dried yeast gave maximum yields of extracted protein. The effect of alkali treatment is due to weakening of the cell wall structure and removal of the hydrophobic barrier around it; for dried yeast, alkali treatment has the additional effect of protein solubilization.