Release Process of Enzymes from Baker's Yeast Accompanied with Inactivation by Disruption in Agitating Bead Mill.

DOI Open Access
  • Morohashi Shoichi
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University
  • Adachi Kazuhito
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University
  • Nomura Sachiko
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University
  • Hase Rieko
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University
  • Hatakeyama Hideaki
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University
  • Hoshino Kazuhiro
    Department of System Engineering of Materials and Life Science, Faculty of Engineering, Toyama University

Bibliographic Information

Other Title
  • 撹はん型ビーズミルによるパン酵母内酵素の失活を伴う放出過程

Search this article

Description

Release process of enzymes from baker's yeast accompanied by inactivation was experimentally investigated by using an agitating bead mill. The enzymes examined were Alkaline phosphatase and alcohol dehydrogenase. As a result, the disruption rate of yeast was directly proportional to the product of the concentration of undisrupted yeast and agitating speed of impeller, and the disruption process of yeast was clarified by this analysis. In order to investigate the inactivation process of enzymes, the activity of enzymes within the yeast was measured using a lytic method, the results of which are not influenced by the mechanical force. In the case where there is no inactivation, the release rate of enzymes was directly proportional to the product of the activity of unreleased enzymes and agitating speed of impeller. In the case of inactivation, the release rate of enzymes was directly proportional to the product of the activity of uninactivated enzymes and agitating speed of impeller. The experimentally analyzed models based on the kinetics were found to describe well the release process of enzymes accompanied by the inactivation from baker's yeast, disrupted by the agitating bead mill.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390001204511593344
  • NII Article ID
    130003777816
  • DOI
    10.4164/sptj.39.247
  • ISSN
    18837239
    03866157
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

Report a problem

Back to top