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dc.creatorAndjelkovic, Uros
dc.creatorPicuric, Srdjan
dc.creatorVujčić, Zoran
dc.date.accessioned2018-11-22T00:16:00Z
dc.date.available2018-11-22T00:16:00Z
dc.date.issued2010
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1052
dc.description.abstractFour external invertase isoforms (EINV1, EINV2, EINV3 and EINV4) from Saccharomyces cerevisiae were highly purified by isoelectric precipitation, ethanol precipitation, ion-exchange on QAE-Sephadex and gel filtration using Sephacryl S-200. Unlike previously published procedures for external invertase purification, a specially designed step elution was applied on QAE-Sephadex which enabled the separation of four isoforms. The isoforms have the same molecular mass and catalytic properties: K-m for sucrose (25.6 mM), pH optimum (3.5-5.0) and temperature optimum (60 degrees C), but they exhibit significant difference in pl values, thermal stability and chemical reactivity. Deglycosylation Studies showed that the observed differences between isoforms arise from posttranslational modifications. Results showed that external invertase is a mixture of at least four isoforms, but in order to improve the efficiency of food industry processes, only the most stable isoform (EINV1) should be purified and utilised. Substantially different chemical reactivity of the isoforms could be used to improve the yield of covalent immobilization procedures. (C) 2009 Elsevier Ltd. All rights reserved.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142026/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectInvertaseen
dc.subjectIsoformsen
dc.subjectSaccharomyces cerevisiaeen
dc.subjectEnzyme stabilityen
dc.subjectDeglycosylationen
dc.subjectImobillizationen
dc.titlePurification and characterisation of Saccharomyces cerevisiae external invertase isoformsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractПицуриц, Срдјан; Aндјелковиц, Урос; Вујчић, Зоран;
dc.citation.volume120
dc.citation.issue3
dc.citation.spage799
dc.citation.epage804
dc.identifier.wos000275014200024
dc.identifier.doi10.1016/j.foodchem.2009.11.013
dc.citation.other120(3): 799-804
dc.citation.rankaM21
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-74149088237
dc.identifier.rcubKon_2052


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