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Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation
- Source :
- LWT - Food Science and Technology. 41:2166-2174
- Publication Year :
- 2008
- Publisher :
- Elsevier BV, 2008.
-
Abstract
- Cell-bound proteinase from Virgibacillus sp. SK37 isolated from the first month of fish sauce fermentation was characterized. The enzyme showed the maximum activity at 65 °C, pH 7.0 and 9.5, using azocasein as a substrate. The enzyme required at least 10 mmol/l Ca 2+ to effectively hydrolyze casein and the extent of casein degradation increased with Ca 2+ concentration. Ethylenediaminetetraacetic acid (EDTA) and phenylmethanesulfonyl fluoride (PMSF) largely inhibited the activity, indicating a characteristic of Ca 2+ -activated serine proteinase. Among six synthetic substrates tested, the enzyme preferably hydrolyzed Suc-Ala-Ala-Pro-Phe-AMC, indicating a subtilisin-like proteinase. Although activity towards actomyosin at 20 g/100 ml NaCl decreased to 63% compared to at 5 g/100 ml, the enzyme showed high stability at 25 g/100 ml NaCl, 30 °C. This was the first study to report biochemical characteristics of cell-bound proteinase from a moderately halophilic bacterium isolated from fish sauce.
Details
- ISSN :
- 00236438
- Volume :
- 41
- Database :
- OpenAIRE
- Journal :
- LWT - Food Science and Technology
- Accession number :
- edsair.doi...........c6ba201f788cff95925d230270c155d9