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Kinetic Characteristics of Protein Hydrolysis during the Process of Induced Autolysis of the Biomass of Saccharomyces cerevisiae

Kinetic Characteristics of Protein Hydrolysis during the Process of Induced Autolysis of the... The kinetics of the initial stages of autolysis of the yeast Saccharomyces cerevisiae was studied and the following kinetic parameters were determined: induction period, steady-state rate of the enzyme-induced effect, and steady-state concentration of intermediate products. It was shown that appropriate inducers were able to cause a more than fourfold increase in the rate of reactions catalyzed by proteinases and an almost tenfold increase in the concentration of intermediate peptides. The mean length of the peptide molecules formed in the process was determined and dependence of this value on the degree of hydrolysis was demonstrated. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Microbiology Springer Journals

Kinetic Characteristics of Protein Hydrolysis during the Process of Induced Autolysis of the Biomass of Saccharomyces cerevisiae

Applied Biochemistry and Microbiology , Volume 39 (6) – Oct 17, 2004

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References (5)

Publisher
Springer Journals
Copyright
Copyright © 2003 by MAIK “Nauka/Interperiodica”
Subject
Life Sciences; Medical Microbiology; Biochemistry, general; Microbiology
ISSN
0003-6838
eISSN
1608-3024
DOI
10.1023/A:1026222216634
Publisher site
See Article on Publisher Site

Abstract

The kinetics of the initial stages of autolysis of the yeast Saccharomyces cerevisiae was studied and the following kinetic parameters were determined: induction period, steady-state rate of the enzyme-induced effect, and steady-state concentration of intermediate products. It was shown that appropriate inducers were able to cause a more than fourfold increase in the rate of reactions catalyzed by proteinases and an almost tenfold increase in the concentration of intermediate peptides. The mean length of the peptide molecules formed in the process was determined and dependence of this value on the degree of hydrolysis was demonstrated.

Journal

Applied Biochemistry and MicrobiologySpringer Journals

Published: Oct 17, 2004

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