Effect of Ethylenediamine Tetraacetic Acid on the Enzyme System of Yeast Cells

Abstract

THE peculiar property of amino-carboxylic acids like ethylenediamine tetraacetic acid of combining with metallic ions forming stable chelate complexes is now established, and has led to the varied uses of this acid in different industries, such as textiles, paper, leather, etc.^1,2. Under a programme of investigation of the possible use of ethylenediamine tetraacetic acid in the sugar industry, it has been found that the sugar salt complexes responsible for the formation of molasses, and for the loss of appreciable amounts of sucrose in the sugar manufacturing process, could be broken by this acid, releasing the sugar molecules into the free condition ; this led to a higher recovery of sugar³. During a series of experiments to investigate the possible use of ethylenediamine tetraacetic acid for enhancing the yield in the alcohol industry, a few interesting results have been obtained on the effect of the acid on the enzyme system of yeast cells (Saccharomyces cerevisiae).