scholarly journals Radiochemical determination of a unique sequence around the reactive serine residue of a di-isopropyl phosphorofluoridate-sensitive plant carboxypeptidase and a yeast peptidase

1972 ◽  
Vol 128 (2) ◽  
pp. 229-235 ◽  
Author(s):  
D. C. Shaw ◽  
J. R. E. Wells
Keyword(s):  
Amino Acids ◽  
French Bean ◽  
Unique Sequence ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Serine Carboxypeptidase ◽  
Serine Residue ◽  
Radiochemical Determination ◽  
Bean Leaves

Phaseolain, a carboxypeptidase from French-bean leaves, and a partially purified peptidase from baker's yeast are inhibited by reaction with di-isopropyl phosphorofluoridate. Radioactive di-isopropyl [32P]phosphorofluoridate was used to show that the site of reaction is a unique serine residue and that the sequence of amino acids adjacent to the reactive serine is Glu-Ser-Tyr. This sequence is different from those of other ‘serine’ enzymes previously reported and, for phaseolain, represents an unequivocal example of a ‘serine’ carboxypeptidase.

Development of a Simplified Method for the Determination of Folates in Baker's Yeast by HPLC with Ultraviolet and Fluorescence Detection

2005 ◽  
Vol 53 (7) ◽  
pp. 2406-2411 ◽  
Author(s):  
Johan D. M. Patring ◽  
Jelena A. Jastrebova ◽  
Sofia B. Hjortmo ◽  
Thomas A. Andlid ◽  
I. Margaretha Jägerstad
Keyword(s):  
Fluorescence Detection ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Simplified Method

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

2008 ◽  
Vol 71 (7) ◽  
pp. 1491-1495 ◽  
Author(s):  
RAFFAELLA DI CAGNO ◽  
CARLO G. RIZZELLO ◽  
MARIA DE ANGELIS ◽  
ANGELA CASSONE ◽  
GIAMMARIA GIULIANI ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Free Amino ◽  
Spectrophotometric Analysis ◽  
Baker’S Yeast ◽  
Phytase Activity ◽  
Baker's Yeast ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Long Time

Forty-six strains of sourdough lactic acid bacteria were screened for proteolytic activity and acidification rate in gluten-free (GF) flours. The sourdough cultures consisted of Lactobacillus sanfranciscensis LS40 and LS41 and Lactobacillus plantarum CF1 and were selected and used for the manufacture of GF bread. Fermentation occurred in two steps: (i) long-time fermentation (16 h) and (ii) fast fermentation (1.5 h) using the previous fermented sourdough as inoculum (ca. 43%, wt/wt) with Saccharomyces cerevisiae (baker's yeast). GF bread started with baker's yeast alone was used as the control. Gluten was added to ingredients before fermentation to simulate contamination. Initial gluten concentration of 400 ppm was degraded to below 20 ppm only in the sourdough GF bread. Before baking, sourdough GF bread showed phytase activity ca. sixfold higher than that of GF bread started with baker's yeast alone. Atomic absorption spectrophotometric analysis revealed that the higher phytase activity resulted in an increased availability of free Ca2+, Zn2+, and Mg2+. The concentration of free amino acids also was the highest in sourdough GF bread. Sourdough GF bread had a higher specific volume and was less firm than GF bread started with baker's yeast alone. This study highlighted the use of selected sourdough cultures to eliminate risks of contamination by gluten and to enhance the nutritional properties of GF bread.

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