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Purification and Characterization of a Novel Sait- tolerant Protease Produced by saccharomyces sp. B101 Isolated from Baker's Dough Yeast

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 4 (2008.08)바로가기
  • 페이지
    pp.766-771
  • 저자
    Joo-Yeon Hwang, Sang-Moo Kim, Seok Heo, Cheon-Jei Kim, Chi-Ho Lee, Si-Kyung Lee
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78568

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원문정보

초록

영어
The proteolytic enzyme from Saccharomyces sp. B101 was purified to homogeneity by ammonium sulfate fractionation, ultrafiltration, diethyl aminoethyl (DEAE)-Sephadex A-50 ion-exchange chromatography, and Sephadex G-100 gel filtration chromatography from the culture supernatant of Saccharomyces sp. B101. The specific activity and the purification fold of the purified enzyme were 4,688.9 unit/mg and 18, respectively. The molecular weight of the purified enzyme was estimated to be 33 kDa by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The optimum pH and temperature for the enzyme activity were pH 8.5 and 30℃, respectively. The enzyme activity was relatively stable in the pH range of 6.5-8.5 at below 35℃. The salt-tolerance and stability for the enzyme activity were relatively stable even at NaCl concentrations of 10 and 15%. The activity of enzyme was inhibited by Ag²+ and , and Fe²+, activated by Mn²+. In addition, the enzyme activity was potently inhibited by ethylenediaminetetraacetic acid (EDTA) and phenylmethyl sulfonylfluoride (PMSF). Based on these findings we concluded that the purified enzyme was a serine protease. Km and Vmax values for hammastein milk casein were 1.02 mg/mL and 278.38 unit/mL, respectively.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgment
 References

키워드

Saccharomyces sp. BIOI salt-tolerant protease purification kinetics

저자

  • Joo-Yeon Hwang [ Department of Applied Biology and Chemistry, Konkuk University ]
  • Sang-Moo Kim [ Faculty of Marine Bioscience and Technology, Kangneung National University ]
  • Seok Heo [ Department of Applied Biology and Chemistry, Konkuk University ]
  • Cheon-Jei Kim [ Department of Food Science and Biotechnolgy of Animal Resources, Konkuk University ]
  • Chi-Ho Lee [ Department of Food Science and Biotechnolgy of Animal Resources, Konkuk University ]
  • Si-Kyung Lee [ Department of Applied Biology and Chemistry, Konkuk University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 4

    피인용수 : 0(자료제공 : 네이버학술정보)

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