THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST
Annotation
Both protein and low-molecular thiol-containing substances were studied in water extracts from baker's yeast. After 35-days of storage, the thiol level in proteins was measured and found to be reduced by 31%. At the same time the content of low-molecular thiols in the solute, on average, increased twofold under the same storage conditions. The putative reasons and biologic implications of the observed phenomena are currently being discussed.
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