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Abstract

The kinetics of thermal denaturation of yeast proteins in intact cells of Saccharomyces cerevisiae instant dry yeast and Kluyveromyces fragilis L-1930 have been studied through differential scanning calorimetry. Maximum deflection-peak temperatures (T_P) were greater for S. cerevisiae (66.65°C) than for K. fragilis (63.21 °C). Kinetic parameters showed that the former was slightly more resistant to thermal protein denaturation and exhibited a higher activation energy (E_a) of 63.80 kcal/mol compared to 42.92 kcal/mol of K. fragilis. Reaction rate constants (K_d) demonstrated that the shelf-life of yeast proteins at temperatures above 60°C, in whole cells was very limited.

Se estudió la cinética de desnaturalizaciòn térmica de las proteínas de levadura en células intactas de Saccharomyces cerevisiae y Kluyveromyces fragilis mediante calorimetría diferencial de barrido (CDB). Los picos de temperaturas máximas de deflexión (T_P) fueron mayores para S. cerevisiae (66.65°C) que para K. fragilis (63.21 °C). Los parámetros cinéticos mostraron que la primera especie fue más resistente a la desnaturalización térmica de las proteínas y exhibió una energía de activación (E_a) de 63.80 kcal/mol frente a 42.92 kcal/mol de K. fragilis. Las constantes de reacción (K_d) demostraron que la vida media de las proteínas de levadura a temperaturas superiores a 60°C, en las células enteras, es muy limitada.

Keywords

denaturation yeast proteins reaction kinetics differential scanning calorimetry

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Thermal Denaturation Kinetics of Yeast Proteins in Whole Cells of Saccharomyces cerevisiae and Kluyveromyces fragilis

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