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

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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