预处理对于不同酵母细胞膜渗透性以及酶促磷酸化合成ATP的影响

酵母用于酶促磷酸化合成ATP主要受酵母细胞膜渗透性限制。显然,不同的预处理对不同菌株酵母细胞膜的渗透性有不同的影响。冷水浸洗的啤酒酵母和日晒干燥的面包酵母,其细胞膜的渗透性稍有提高,酶促磷酸化反应可在细胞内进行。因而可提供固定化细胞的条件,用于工业生产ATP。烘干的面包酵母和冰冻的白酒酵母,其细胞膜的渗透性大幅度增加,致使酶促磷酸化反应既不能在细胞内,也不能在细胞外进行,实验还证明,葡萄糖对白酒酵母细胞中的已糖激酶释放有促进作用,因而可用以提取酶液,或进一步制成固定化酶,工业生产ATP。

The Effects of pretreatment on the permeability of Cell Membrane for different strains of Yeast and on the Enzymatic phosphorylation Synthesis of ATP

The permeability of the cell membrane of yeast is the main factor whic imits the enzymic phosphorylation synthesis of ATP when yeast used. It h is obvious that different pertreatment has diffevent effect on permeability of cell membrane for different strains of yeast. The membrane permeabilitie -s of the beer yeast soaked by cold water and the bread yeast dried by the sunlight are so slightly increased that the enzymatic phosphorylation synthe -sis of ATP can carry out within the cells. Therefore this will provide a good condition for the cell to be immobilized for produsing ATP in industr -y. The membrane permeability of the stoved bread yeast and the frozen white wine yeast are too greatly increased to keep the enzymatic phosphorylation to take place neither in nor out of the cells. The expeiment alro proves that glucose can faci-litate the release of hexokinase from the white wine yeast cell. Thus we can extract enzyme liguid with glucose, or make further immobilized enzyme system for broducing ATP industrially.