The Isolation of Invertase from Baker's Yeast: A Four-Part Exercise in Protein Purification and Characterization

摘要

These exercises evolved from modifications to the one-step purification of yeast invertase (E.C. 3.2.1.26) described byMelius (1) and are intended to (i) exploit properties that makeinvertase a logistically attractive target of a purification projectfor the large and diverse enrollments of a one-semester coursein biochemistry; (ii) obtain a final product that is comparableto a commercial standard of pure invertase; and (iii) enhancea student's ability to "visualize" and, therefore, understand theprocess by which a colorless enzyme is selectively detected andseparated from other proteins in a mixture.