Production and Characterization of an Acid Proteases from Rhizopus oryzae
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Abstract:
The culture condition for maximum yield of an acid protease from Rhizopus oryzae and Rhizopus oligosporus and the properties of the protease were studied in this research. The results showed that the optimum conditions for maximum production of acid protease from Rhizopus oryzae grown on wheat bran were water content of 57%~59%, pH of 2.5~3.0, fermentation temperature of 28~31 ℃ and time of 36 h. The best pH value and temperature of the achieved protease were 4.0~6.0 and 50 ℃, respectively. The protease showed high pH stability within 3.0~6.0 and poor thermo-stability, which might lose its activity when incubated at 50 ℃ for 30 min. The optimum conditions for maximum production of acid protease from Rhizopus oligosporus grown on wheat bran were water content of 52%~55%, pH value of 2.5~3.0, fermentation temperature of 31 ℃ for 48 h or fermentation temperature of 35 ℃ for 36 h. The highest activity of the protease from Rhizopus oligosporus was obtained pH3.0 or pH6.0, and temperature of 55~60 ℃. It showed high pH stability at 4.0~6.0, but lower thermal stability at 50 ℃. It was found that nearly 90% of the protease activity was lost when incubated at 50 ℃ for 30 min.
