Production and Characterization of Acid Protease via Solid-State Fermentation by M. purpureus Mutant W1
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    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.

    Reference
    Related
    Cited by
Get Citation
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:January 29,2008
  • Revised:
  • Adopted:
  • Online: May 03,2022
  • Published:
Article QR Code