Release of enzymes from bakers' yeast by disruption in an industrial homogenizer

Abstract

Abstract The rates of release of 7 enzymes from bakers' yeast have been measured. The disruption process did not cause loss of activity of these enzymes. The various operating pressures, temperatures, and initial yeast concentrations used did not affect the rates of enzyme release relative to protein release. The release of acid phosphatase and invertase was faster than the overall protein release. Alcohol, glucose‐6‐phosphate, and 6‐phosphogluconate dehydrogenases were released slightly faster or at the same rate as the overall protein and alkaline phosphatase and fumarase were released more slowly. These observations correlate well with the reported locations of these enzymes in the yeast cell.