Purification and properties of the urea amidolyase from Candida utilis.

Urea amidolyase. I. Properties of the enzyme from Candida utilis.

Candida utilis contains an inducible enzyme, urea amidolyase, which catalyzes the decomposition of urea with formation of carbon dioxide and ammonia. This reaction is accompanied by the cleavage of ATP with liberation of equimolar amounts of ADP and inorganic phosphate, is strictly dependent for activity on divalent (Mg++ or Mn++) and monovalent (K+, Rb+, Csf, or NH4+) cations, and requires cat...

Urea amidolyase of Candida utilis. Characterization of the urea cleavage reactions.

Evidence is presented that the enzymes catalyzing the three reactions involved in urea cleavage in Candida utilis, biotin carboxylation, urea carboxylation, and allophanate hydrolysis occur as a complex of enzymes. The allophanate-hydrolyzing activity could not be separated from the urea-cleaving activity using common methods of protein purification. Further, urea cleavage and allophanate hydro...

Enhancement of L-asparaginase Production by Candida utilis in a 13L Fermenter and its Purification

L- asparaginase enzyme is a renown enzyme due to its chemotherapeutic properties. This enzyme could also be employed in food processing technology. The present study aimed, optimizing the agitation and aeration rate in L-asparaginase production, using Candida utilis, ATCC 9950 in batch fermentation system. Beet molasses used as the carbohydrate source for enzyme production. A maximum asparagina...

The acylamide amidohydrolase of Candida utilis: purification and properties.

Acrylamide Reduction in Potato Crisps using: Asparaginase from Candida utilis, Commercial Asparaginase, Salt Immersion, and pH Treatment

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...