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Abstract

EXTRACTION OF INVERTASE FROM SACCHAROMYCES CEREVISIAE: EFFECT OF RHEOLOGICAL PARAMETERS

*Michele Vitolo

ABSTRACT

Baker’s yeast cells were suspended in 50 mL of 0.154M NaHCO3 and left under agitation of 200cpm in rotary and reciprocal type-shakers at 45oC for 24h. The yields of invertase obtained through reciprocal and rotary shakers were 33.2% and 46.0%, respectively. The turbulent regimen observed in the reciprocal shaker denatured the invertase more intensely than the laminar regimen occurred in the rotary shaker. A correlation was observed between the scale factors (Reynolds and Froude numbers, symbolized as NRe and NFr, respectively) and the final invertase activity attained. Thereby, NRe = 564 and NFr =1.20 led to obtain an extract with high total invertase activity (22U).

Keywords: Invertase, baker’s yeast, rheology, Saccharomyces cerevisiae.


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