Ester Formation by Alcohol Acetyltransferase from Brewers’ Yeast
- 1 October 1981
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 45 (10) , 2183-2190
- https://doi.org/10.1080/00021369.1981.10864861
Abstract
Alcohol acetyltransferase responsible for the formation of acetate esters during beer fermentation was localized at the cell membrane of brewers'' yeast. This cell membrane-bound enzyme was purified 120-fold by solubilization with Triton X-100, gel filtration on a Sepharose 6B column and chromatography on a DEAE-Sephadex A-50 column. The enzyme was most active at 30.degree. C at pH 7-8. It was least active against C3 alcohol among C1-C6 alcohols, and slightly more active against straight-chain alcohols than against branched-chain alcohols with the same carbon number. The enzyme was strongly inhibited by unsaturated fatty acids, heavy metal ions and SH reagents.This publication has 7 references indexed in Scilit:
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