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Preparation of detergent permeabilized Bakers’ yeast whole cell catalase

Authors
Journal
Process Biochemistry
1359-5113
Publisher
Elsevier
Publication Date
Volume
34
Issue
4
Identifiers
DOI: 10.1016/s0032-9592(98)00105-8
Keywords
  • Catalase
  • Yeast
  • Detergent Permeabilization
  • Solvent Permeabilization
  • Milk
  • H2O2-Pasteurization
Disciplines
  • Biology

Abstract

Abstract Whole cells of bakers’ yeast ( Saccharomyces cerevisiae) exhibited very low catalase activity (16 U g −1). Various treatments altered membrane permeability and increased cellular catalase activity. Treatment with cetyltrimethylammonium bromide (CTAB) yielded maximum catalase activity (51000 U g −1) followed by digitonin (27072 U g −1). After permeabilization of the membrane, the catalase slowly leaks out of the cells. The half-life of intracellular catalase in CTAB-permeabilized cells was 3.4 days at 4°C and 1.2 days at 26°C. Catalase in permeabilized cells was more stable against self-inactivation during catalysis than the enzyme in cell-free extract and purified catalase. Catalase of CTAB-permeabilized cells was effective in removing the residual H 2O 2 from H 2O 2-treated fresh milk/heat pasteurized milk.

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