Chemical and Physicochemical Properties of Invertase of Candida utilis

Abstract

The glycomoiety of invertase of Candida utilis was suggested to be localized at certain sites of the enzyme protein. The oxidation of sugar moiety with periodate to a certain extent had no effect on the enzyme activity, but the stability of the enzyme was decreased. This partially oxidized enzyme bound hide powder or nylon powder and the enzyme activity was retained.
The invertase was shown to be divided into glycoprotein subunits of a similar molecular size when heated in the presence of SDS. The dissociation of the enzyme did not occur by reducing agent such as mercaptoethanol, and the results are discussed.