期刊文献

Destruction of cocarboxylase in active dry yeast 收藏

活性干酵母中cocarboxylase的破坏

原文求助发布源

作者

S.L. Chen H.J. Peppier

作者单位

[1]From the Research Department, Biochemistry Laboratory, Red Star Yeast and Products Company, Milwaukee, Wisconsin U.S.A

发布日期

1 June 1956

页码

299-304

DOI

10.1016/0003-9861(56)90128-X

来源信息

Archives of Biochemistry and Biophysics ISSN：0003-9861, 1956年, 62卷, 2期, 299-304页

摘要

A parallelism between pyruvate decarboxylation, anaerobic fermentation, and baking activity was obtained in ADY samples exposed from 1 to 8 days at 48 ° under oxygen. The deterioration of the pyruvate decarboxylation system in the exposed ADY samples was not due to denaturation of carboxylase (apoenzyme) but to destruction of cocarboxylase in yeast cells. The pyruvate decarboxylation activity lost during accelerated exposure of ADY could be restored to the control level by externally supplied thiamine pyrophosphate, Mg⁺⁺, and ATP.

摘要译文

在氧气下48°暴露1至8天的ADY样品中获得丙酮酸脱羧，厌氧发酵和烘焙活性之间的平行度。暴露的ADY样品中丙酮酸脱羧系统的恶化不是由于羧化酶（apoenzyme）的变性，而是由于酵母细胞中cocarboxylase的破坏。在ADY加速暴露期间损失的丙酮酸脱羧活性可通过外部供应的硫胺素焦磷酸盐，Mg sup ++ / sup和ATP恢复到对照水平。

S.L. Chen H.J. Peppier. Destruction of cocarboxylase in active dry yeast[J]. Archives of Biochemistry and Biophysics, 1956,62(2): 299-304