Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast

@inproceedings{Akita1990PurificationAS,
  title={Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast},
  author={Osamu Akita and Syuzi Suzuki and Takaji Obata and Shodo Hara},
  year={1990}
}
Isoamyl acetate, one of the major characteristic aroma compounds of sake, was synthesized by the condensation of acetyl-CoA and isoamyl alcohol under the action of alcohol acetyltransferase (EC 2.3.1.84) of yeast. The enzyme, which was associated with the cell membrane, was purified about 800-fold. The purified enzyme was very labile at temperatures higher than 10°C and pHs lower than 5.5 but was stable at pH 6.0–7.5. The enzyme was most active at 30°C and pH 7.0. The isoelectric point of this… CONTINUE READING