[Effect of yeast disintegration conditions on protein properties].

The influence of the cellular treatment with the aid of a vibrocolloidal mill on the model proteins--albumin and yeast glutelin was studied. The treatment of the model proteins in methylene chloride using the vibrocolloidal mill did not change the protein solubility. By analytical centrifugation, electrophoresis in polyacrylamide gel and gel filtration it was shown that these proteins underwent no destruction.