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Preparation of detergent permeabilized Bakers’ yeast whole cell catalase

Sekhar, Shailasree and Bhat, Nagajyothi and Bhat, S. G. (1999) Preparation of detergent permeabilized Bakers’ yeast whole cell catalase. Process Biochemistry, 34. pp. 349-354.

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Abstract

Whole cells of bakers’ yeast (Saccharomyces cere6isiae) 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 H2O2 from H2O2-treated fresh milk:heat pasteurized milk.

Item Type: Article
Uncontrolled Keywords: Catalase; Yeast; Detergent permeabilization; Solvent permeabilization; Milk; H2O2-pasteurization
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Sep 2007 11:53
Last Modified: 04 May 2012 10:47
URI: http://ir.cftri.com/id/eprint/1451

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