The term “autolysis” was introduced into biological literature by SALKOVSKY [1]. Ever since it began to be used to designate self‐digestion of cells under the action of their own intracellular enzymes. This definition is sufficiently satisfactory with regard to bacteria, and there are published lots of original and review papers dealing specifically with bacteria. Considerably less material has been accumulated on eukaryotes, apparently due to the absence of the fact of the cell self‐digestion in most yeasts.
The present article is concerned with the practical and theoretical aspects of gelation in protein systems. The processes involved are, inter alia, so complicated that several types of protein molecule assemblies and conformational changes during the association have to be considered. The gel network can be stabilized by five types of interaction: covalent crosslinking, polar interactions, hydrogen bonding, salt bridges and hydrophobic interactions. The microstructures of gels formed from fibrillated proteins (collagen) and from globular proteins (e. g: a-and 8-casein) differ considerably. Of practical interest are methods of controlling the solubility of gels, including e. g. the use of cross-linking agents and addition of salts.
SiinimsryInvestigations are made about the possibilities of extraction of components included in the biomass of the yeast Succhromyces cerevisiue after cell desintegration in dependence of the pH of the medium. Furthermore is shown the racemization of some amino acids during alcaline treatment of the desintegrated material during the isolation of the protein.Die Biomasse der Mikroorganismen, insbesondere der Hefe, ist unzweifelhaft eine der aussichtsreichsten untraditionellen EiweiBquellen fiir die nienschliche Ernahrung. Es gibt drei Grundauffassungen von der Verwendung der Biomasse der Mikroorganismen die Verwendung von ganzen Zellen ; die partielle Veredlung der Biomase durch Zerstorung der Zellhiillen und Ver-die Gewinnung hochgereinigter Isolate mit mindestens 80% EiweiB.
EinfluS einer Erwarmung verschiedener Eiweille auf ihre Spaltbarkeit durch proteolytische EnzymeAn 7 verschiedenen EiweiDprriparaten und Gemischen von ihnen wird ihre Spaltbarkeit bei aufeinanderfolgender Einwirkung von Pepsin und Pankreatin vor und nach der Erwarmung (30 min auf 95 "C; Abkiihlung auf 37 "C) untersucht. Die Ergebnisse zeigen: Nach der Empfindlichkeit gegen Erwlrmung werden die untersuchten Eiweik in zwei Gruppen unterteilt: In der ersten Gruppe von E i w e i h mit hohem Gehalt an Cystein Eillt deren Spaltbarkeit nach der Erwtirmung ab; in der zweiten Gruppe sind die Eiweik mi1 niedrigem Gehalt an Cystein und solche EiweiDe enthalten, die unter denaturierenden Bedingungen gewonnen worden waren. Diese Eiweik sind gegen Erwhung unemptindlich.Der Grad c'er EiweiDhydrolyse durch Pankreatin ist kaum abhangig von der Art des Ausgangseiweiks.
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