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

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