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The isolation and purification of protein and peptide products

  • Chapter
Yeast Biotechnology

Abstract

Downstream processing is a very significant factor in the economics of any product from fermentation, and is especially important in the production of proteins and peptides. These products are often delicate enzymes which nevertheless require extensive purification. Almost all of the bacterial enzymes of commercial importance are secreted from the cell into the growth medium, but most enzymes located inside the cell are not secreted. The study of protein secretion in Saccharomyces cerevisiae has focused, until recently, primarily on invertase and acid phosphatase, which are secreted into the periplasmic space, hence facilitating their subsequent isolation and purification. Secretion of the important new genetically-engineered proteins from the yeast cell would obviously be desirable, to simplify their subsequent purification. Some progress has been made in this direction (see Section 14.7). It is not yet known whether all such proteins and peptides will be able to be secreted, and the rate of secretion may be too slow. Also, although the secreted product would be contaminated with fewer other proteins (in the medium), in some cases secretion may not be desirable. Secretion can introduce the need for a substantial concentration step to reduce processing volumes to those which can be used for intracellular proteins (probably by ultrafiltration or by a selective binding method). In addition, proteases are often excreted which could cause product loss, and the environment in the fermenter may itself cause denaturation of secreted proteins.

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  2. David J. King
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  3. Michael A. Winkler
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Editors and Affiliations

  1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  2. Labatt Brewing Co., London, Ontario, Canada

    I. Russell  & G. G. Stewart  & 

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© 1987 D. R. Berry, G. G. Stewart and I. Russell

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Wiseman, A., King, D.J., Winkler, M.A. (1987). The isolation and purification of protein and peptide products. In: Berry, D.R., Russell, I., Stewart, G.G. (eds) Yeast Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3119-0_14

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  • DOI: https://doi.org/10.1007/978-94-009-3119-0_14

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7903-7

  • Online ISBN: 978-94-009-3119-0

  • eBook Packages: Springer Book Archive

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