Popova M V, Laĭvenieks M G, Damberg B E, Kulaev I S, Beker M E
Mikrobiologiia. 1981 Sep-Oct;50(5):891-7.
The release of proteins was studied during rehydration of Saccharomyces cerevisiae cells dehydrated using two techniques which were characterized by different survival rate. A correlation was established between the loss of proteins and the survival rate of cells after dehydration and rehydration. Proteins with a molecular mass from 6000 to 70,000 daltons (low molecular weight proteins predominating) were found in the rehydration medium by the method of disc-electrophoresis in polyacrylamide gel in the presence of sodium dodecylsulfate. Moreover, the rehydration medium exhibited the activity of certain phosphohydrolases and dehydrogenases; this finding suggests that proteins with a higher molecular weight are present in the medium.
在使用两种具有不同存活率特征的技术对酿酒酵母细胞进行脱水后的复水过程中，对蛋白质的释放进行了研究。在脱水和复水后，蛋白质的损失与细胞存活率之间建立了相关性。通过在十二烷基硫酸钠存在下的聚丙烯酰胺凝胶圆盘电泳法，在复水培养基中发现了分子量为6000至70,000道尔顿的蛋白质（以低分子量蛋白质为主）。此外，复水培养基表现出某些磷酸水解酶和脱氢酶的活性；这一发现表明培养基中存在分子量较高的蛋白质。
