Production and Characterization of Acid Protease via Solid-State Fermentation by M. purpureus Mutant W1
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Abstract:
The characteristics of acid protease produced by M. purpureus mutant W1 were preliminarily studied. The optimum reaction temperature and pH value of this acid protease were found to be 50 ℃ and 3.0, respectively. And the enzyme showed high stability within the temperature ranges of 30~40 ℃ and with the pH value of 3.0~5.0. It was also found that the activity of the protease could be inhibited by Fe3+, Al3+, Mg2+, and Cu2+, and activated by Mn2+, Ag+, and K+. The molecular weight of this protease was about 55000~60000 Da by Sephadex-G75 gel layer analysis and SDS-PAGE protein electrophoresis analysis.
