Corpus ID: 89303968

Otimização da extração de proteínas da levedura

  title={Otimizaç{\~a}o da extraç{\~a}o de prote{\'i}nas da levedura},
  author={R. Jorge and H. G{\'o}mez},
This work aimed to determine the optimum temperature, pH and sodium chloride sodium concentration for protein extraction of yeast cells during autolysis process. The cellular extract was obtained using commercial compressed baker’s yeast Saccharomyces cerevisiae and for statistical analysis and definition of the variation levels of temperature (32,0 to 52,0°C), pH (1,32 to 7,00) and NaCl (2,0 to 75%) the Response Surface Analysis Methodology was used. The result obtained showed that the best… Expand


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