Reduction of Nucleic Acid in Isolated Yeast Protein by Adjusting Ionic Strength and pH Value

Abstract

Methods for reducing the content of nucleic acids in isolated yeast protein were investigated. Isolated yeast protein prepared by acid precipitation of the extracted protein after disintegration by a vibrogen cell mill contained about 10% of nucleic acid. The influence of ionic strength and pH value on the content of nucleic acids in the isolated protein was studied. Ionic strength 2.0 and pH 6-7 gave the most suitable condition for reduction of nucleic acid in the isolated protein. Under the condition, most of nucleic acid remained in the supernatant. The content of nitrogen and nucleic acids of the precipitated protein was 12.5 and 1.6%, respectively.