EXTRACTION OF EXTRACELLULAR L-ASPARAGINASE FROM CANDIDA-UTILIS

L-Asparaginase was extracted from Candida utilis cells using various r educing agents, 2-mercaptoethanol, dithiothreitol, or cysteine, The ex traction of the enzyme depended upon the kind and concentration of red ucing agents, temperature, time of incubation, and pH of buffer used. The enzyme was typically extracted by incubating the cells at 50 degre es C for 4 h in extraction solution containing 20 mM 2-mercaptoethanol in 20 mM potassium phosphate buffer (pH 7.0). The enzyme can be extra cted from either cell precipitate or cell culture broth. The yeast cel ls were viable after extraction of L-asparaginase.