Purification of Yeast Proteinases

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Abstract
The presence of three types of proteinase A, B and C in the autolysate of baker’s yeast was demonstrated by the chromatography on DEAE-Sephadex A-50, and proteinase A and C were isolated and purified by a relatively simple procedure, which was mainly conducted by repeating the chromatography and alcohol fractionation. The final preparation of proteinase C was found to be homogeneous by various physical criteria and crystallized from alcohol solution. On the other hand, although the preparation of proteinase A also showed homogeneous in chromatographic and ultracentrifugal analyses, the result of electrophoresis disclosed the heterogeneity of the preparation. As the results of the chemical and physicochemical analyses, both enzymes showed large contents of carbohydrate, higher molecular weights and acidic isoelectric points, which seemed to be characteristic to the present proteinases. The properties of three types of proteinase from yeast are also discussed.

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