Chen H J, Lin S J, Sung H Y
Proc Natl Sci Counc Repub China B. 1984 Apr;8(2):124-8.
Chemical phosphorylation with sodium trimetaphosphate (STMP) as a modifying agent was used to prepare functional protein isolate and dissociated nucleic acid (mostly RNA) from baker's yeast. The majority of protein-RNA complex in the disintegrated yeast cells was first extracted with an aqueous alkaline solution (pH 12, 40 degrees C) followed by phosphorylation with STMP under the same condition for 6 hrs. An apparent dissociation of protein-RNA complex occurred due to the covalent attachment of anionic phosphate groups onto yeast protein molecules. The nucleic acid residued in the supernatant after removal of modified protein isolate by isoelectric precipitation was recovered by reprecipitating at pH 2 followed by converting it to 5'-nucleotides with malt rootlets 5'-phosphodiesterase as well as red marine algal adenylate deaminase. This coherent process provided a preparation of food-usable functional protein isolate and 5'-nucleotides from baker's yeast.
以三聚偏磷酸钠（STMP）作为改性剂进行化学磷酸化反应，用于从面包酵母中制备功能性分离蛋白和解离的核酸（主要是RNA）。首先用碱性水溶液（pH 12，40℃）提取破碎酵母细胞中的大部分蛋白质-RNA复合物，然后在相同条件下用STMP磷酸化6小时。由于阴离子磷酸基团共价连接到酵母蛋白质分子上，蛋白质-RNA复合物发生明显解离。通过等电沉淀去除改性分离蛋白后，上清液中的核酸通过在pH 2下再沉淀进行回收，然后用麦芽根5'-磷酸二酯酶和红色海藻腺苷酸脱氨酶将其转化为5'-核苷酸。这个连贯的过程从面包酵母中制备出了可用于食品的功能性分离蛋白和5'-核苷酸。
